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For the art collective, see Gelitin. gelitin is a group of four male Artists from Vienna, Austria.

Gelatin (also gelatine, from French gélatine) is a translucent, colourless, brittle, nearly tasteless solid substance, extracted from the collagen inside animals' connective tissue. French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people A solid' object is in the States of matter characterized by resistance to Deformation and changes of Volume. Collagen is the main Protein of Connective tissue in Animals and the most abundant protein in Mammals making up about 50% of the whole-body protein Connective tissue is one of the four types of tissue in traditional classifications (the others being epithelial, Muscle, and Nervous tissue) It has been commonly used as an emulsifier in food, pharmaceutical, photography, and cosmetic manufacturing. An emulsion ( IPA: /ɪˈmʌlʃən/ is a mixture of two Immiscible (unblendable liquids Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an Photography (fә'tɒgrәfi or fә'tɑːgrәfi (from Greek φωτο and γραφία is the process and Art of recording pictures by means of capturing Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. Hydrolysis is a Chemical reaction during which one or more water molecules are split into hydrogen and hydroxide ions which may go on to participate in further reactions Gelatin is classified as a foodstuff and has E number 441. E numbers are number codes for Food additives and are usually found on Food labels throughout the European Union.

Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle, and horses. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl Hydrolysis is a Chemical reaction during which one or more water molecules are split into hydrogen and hydroxide ions which may go on to participate in further reactions Collagen is the main Protein of Connective tissue in Animals and the most abundant protein in Mammals making up about 50% of the whole-body protein Cattle, colloquially referred to as cows, are domesticated Ungulates a member of the Subfamily Bovinae of the family The horse ( Equus caballus) is a hoofed ( Ungulate) Mammal, one of eight living species of the family Equidae. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts when heated and solidifies when cooled again. Together with water, it forms a semi-solid colloid gel. A colloid is a type of mechanical Mixture where one substance is dispersed evenly throughout another A gel (from the lat gelu &mdashfreezing cold ice or gelatus &mdashfrozen immobile is an apparently solid jelly-like material formed from a Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen. Viscosity is a measure of the resistance of a Fluid which is being deformed by either Shear stress or Extensional stress. [1] Gelatin solutions show viscoelastic flow and streaming birefringence. Birefringence, or double refraction, is the decomposition of a ray of Light into two rays (the ordinary ray and the extraordinary ray If gelatin is put into contact with cold water, some of the material dissolves. The solubility of the gelatin is determined by the method of manufacture. Typically, gelatin can be dispersed in a relatively concentrated acid. Such dispersions are stable for 10-15 days with little or no chemical changes and are suitable for coating purposes or for extrusion into a precipitating bath. Gelatin is also soluble in most polar solvents. Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the ice point at which ice crystallizes. The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time. The viscosity of the gelatin/water mixture increases with concentration and when kept cool (≈40°F).

Contents

Production

The worldwide production amount of gelatin is about 300,000 tons per year (roughly 600 million lbs. ) [2]. On a commercial scale, gelatin is made from by-products of the meat and leather industry, mainly pork skins, pork and cattle bones, or split cattle hides. A by-product is a secondary or incidental product deriving from a Manufacturing process a Chemical reaction or a biochemical pathway and is not the primary product In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer Leather is a material created through the Tanning of hides and Skins of Animals primarily Cattlehide The Tanning process Recently, by-products of the fishery industry began to be considered as raw material for gelatin production because they eliminate most of the religious obstacles surrounding gelatin consumption [3]. Contrary to popular belief, horns and hooves are not commonly used. The raw materials are prepared by different curing, acid, and alkali processes which are employed to extract the dried collagen hydrolysate. These processes may take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products [4].

Gelatin can also be prepared at home. Boiling certain cartilaginous cuts of meat or bones will result in gelatin being dissolved into the water. Depending on the concentration, the resulting broth, when cooled, will naturally form a jelly or gel. The most common culinary use for Gelatin is as a main ingredient in varieties of gelatin desserts. This process, for instance, may be used for the pot-au-feu dish. The pot-au-feu ( French for "pot on the fire" is a French boiled dinner

While there are many processes whereby collagen can be converted to gelatin, they all have several factors in common. The intermolecular and intramolecular bonds which stabilize insoluble collagen rendering it insoluble must be broken, and the hydrogen bonds which stabilize the collagen helix must also be broken [1]. A helix (pl helixes or helices) from the Greek word έλιξ, is a special kind of Space curve, i The manufacturing processes of gelatin consists of three main stages:

  1. Pretreatments to make the raw materials ready for the main extraction step and to remove impurities which may have negative effects on physicochemical properties of the final gelatin product,
  2. The main extraction step, which is usually done with hot water or dilute acid solutions as a multistage extraction to hydrolyze collagen into gelatin, and finally,
  3. The refining and recovering treatments including filtration, clarification, evaporation, sterilization, drying, grinding, and sifting to remove the water from the gelatin solution, to blend the gelatin extracted, and to obtain dried, blended and ground final gelatin.

Pretreatments

If the physical material which will be used in production is bones, dilute acid solutions should be used to remove calcium and similar salts. Hot water or several solvents may be used for degreasing. Maximum fat content of the material should not exceed 1% before the main extraction step. If the raw material is hides and skin, size reduction, washing, removing hair from the hides, and degreasing are the most important pretreatments used to make the hides and skins ready for the main extraction step. Raw material preparation for extraction is done by three different methods: acid, alkali, and enzymatic treatments. In Computer science, ACID ( Atomicity Consistency Isolation Durability) is a set of properties that guarantee that Database transactions are In Chemistry, an alkali (from Arabic: Al-Qaly القلي القالي) is a basic, ionic salt of an Alkali metal Acid treatment is especially suitable for less fully crosslinked materials such as pig skin collagen. Cross-links are bonds that link one Polymer chain to another They can be Covalent bonds or Ionic bonds "Polymer chains" can refer Pig skin collagen is less complex than the collagen found in bovine hides. Acid treatment is faster than alkali treatment and requires normally 10 to 48 hours. Alkali treatment is suitable for more complex collagen as being in bovine hides. This process requires longer time, normally several weeks. The purpose of the alkali treatment is to destroy certain chemical crosslinkages still present in collagen. The gelatin obtained from acid treated raw material has been called type-A gelatin, and the gelatin obtained from alkali treated raw material is referred to as type-B gelatin. Enzymatic treatments used for preparing raw material for the main extraction step are relatively new. Enzymatic treatments have some advantages in contrast to alkali treatment. Time required for enzymatic treatment is short, the yield is almost 100% in enzymatic treatment, the purity is also higher, and the physical properties of the final gelatin product are better.

Extraction

After preparation of the raw material, i. e. , reducing crosslinkages between collagen components and removing some of the impurities such as fat and salts, partially purified collagen is converted into gelatin by extraction with either water or acid solutions at appropriate temperatures. This extraction is one of the most important steps in gelatin production. All industrially used processes are based on neutral or acid pH values because alkali treatments speed up conversion, but, at the same time, degradation processes are promoted. Acid extract conditions are extensively used in the industry but the degree of acid varies with different processes. This extraction step is a multi stage process, and extraction temperature is usually increased in later extraction steps. This procedure ensures the minimum thermal degradation of the extracted gelatin.

Recovery

This process includes several steps such as filtration, evaporation, sterilization, drying, grinding, and sifting. Filtration is a mechanical or physical operation which is used for the separation of solids from fluids (liquids or gases by interposing a medium to fluid flow through which the fluid Evaporation is the process by which Molecules in a Liquid state (e Sterilization (or sterilisation, see spelling differences) refers to any process that effectively kills or eliminates transmissible agents (such as Fungi Drying is a Mass transfer process resulting in the removal of water Moisture or moisture from another Solvent, by Evaporation from a Solid These operations are concentration-dependent and also dependent on the particular gelatin used. Degradation must be avoided or minimized. For this purpose, limiting the temperature as much as possible would be helpful. Rapid processing is required for most of them. All of these processing steps should be done in several stages to avoid extensive deterioration of peptide structure. Otherwise, low gelling strength would be obtained that is not generally desired.

Edible gelatins

Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.

Special kinds of gelatin indicate the specific animal origin that was used for its production. For example, Jewish kosher or Muslim halal customs may require gelatin from fish. PLEASE TAKE NOTE************ A Muslim (مسلم pronounced Muslim, not Muzlim) is an adherent of the Religion Halal (حلال ḥalāl, halaal) is an Arabic term meaning permissible. Vegetarians avoid gelatin and use other emulsifiers instead, such as agar, carrageenan, pectin, or konnyaku. Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea Agar or agar agar is a Gelatinous substance derived from Seaweed. Carrageenans or carrageenins (ˌkærəˈgiːnənz are a family of linear sulphated Polysaccharides extracted from red Seaweeds The name is derived from Pectin (from Greek πηκτικός - pektikos, "congealed curdled" a white to light brown powder is a Heteropolysaccharide There is no vegetable source for gelatin.

Uses

Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products:

Common examples of foods that contain gelatin are gelatin desserts, jelly, trifles, aspic, marshmallows, and confectioneries such as Peeps and gummy bears. Gelling agents are materials used to thicken and stabilize liquid solutions Emulsions and suspensions They dissolve in the liquid phase as a Colloid mixture The most common culinary use for Gelatin is as a main ingredient in varieties of gelatin desserts. The most common culinary use for Gelatin is as a main ingredient in varieties of gelatin desserts. A trifle is a Dessert dish made from thick (or often solidified Custard, Fruit, Sponge cake, fruit juice or more recently jelly Aspic is a dish in which ingredients are set into a Gelatine made from a Meat stock or Consommé. The Marshmallow is a Confection that in its modern form typically consists of Sugar or Corn syrup, water Gelatin that has been pre-softened Peeps (branded as PEEPS) are small Marshmallow candies sold in the US and Canada, that are shaped into chicks bunnies and other animals A Gummi bear (sometimes spelled gummy bear) is a small rubbery-textured Confectionery, roughly two centimetres long shaped in the form of a Bear. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as ice cream, jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouth feel of fat and to create volume without adding calories. Food additives are substances added to food to preserve flavour or improve its taste and appearance Ice cream or ice-cream (originally iced cream) is a frozen dessert made from Dairy products such as Milk and Cream, combined Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a Cream cheese is a sweet soft mild-tasting white Cheese, defined by the US Department of Agriculture as containing at least 33% Milkfat (as marketed Margarine (ˈmɑrdʒərɨn /ˈmɑrdʒəriːn/ or /ˈmɑrgəriːn/ as a generic term can indicate any of a wide range of Butter substitutes

Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still in use as a fining agent for wine and beer. Isinglass is a substance obtained from the Swimbladders of Fish (especially Beluga sturgeon) used mainly for the clarification of Wine and [5] Beside hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin.

Technical uses

Capsules made of gelatin.
Capsules made of gelatin.

Other uses

Medicinal and nutritional properties

Although gelatin is 98-99% protein by dry weight, it has less nutritional value than many other protein sources. Gelatin is unusually high in the non-essential amino acids glycine and proline, (i. Glycine (abbreviated as Gly or G) is the Organic compound with the formula NH2CH2COOH Proline (abbreviated as Pro or P) is an α- Amino acid, one of the twenty DNA -encoded amino acids e. , those produced by the human body), while lacking certain essential amino acids (i. An essential amino acid or indispensable amino acid is an Amino acid that cannot be synthesized de novo by the organism (usually referring to e. , those not produced by the human body). It contains no tryptophan and is deficient in isoleucine, threonine, and methionine. Tryptophan (abbreviated as Trp or W) is one of the 20 standard amino acids, as well as an Essential amino acid in the Human diet Isoleucine (abbreviated as Ile or I) is an α- Amino acid with the Chemical formula HO2CCH(NH2CH(CH3CH2CH3 Threonine (abbreviated as Thr or T) is an α- Amino acid with the Chemical formula HO2CCH(NH2CH(OHCH3 Methionine ( abbreviated as Met or M) is an α- Amino acid with the Chemical formula HO2CCH(NH2CH2CH2SCH3 The approximate amino acid composition of gelatin is: glycine 21%, proline 12%, hydroxyproline 12%, glutamic acid 10%, alanine 9%, arginine 8%, aspartic acid 6%, lysine 4%, serine 4%, leucine 3%, valine 2%, phenylalanine 2%, threonine 2%, isoleucine 1%,hydroxylysine 1%, methionine and histidine <1% and tyrosine <0. Glycine (abbreviated as Gly or G) is the Organic compound with the formula NH2CH2COOH Proline (abbreviated as Pro or P) is an α- Amino acid, one of the twenty DNA -encoded amino acids 4-Hydroxyproline, or hydroxyproline ( C 5 H 9 O 3 N) is an uncommon Amino acid, abbreviated as HYP Glutamic acid (abbreviated as Glu or E) is one of the 20 Alpha Amino acids It is not among the human Essential amino acids Its Alanine (abbreviated as Ala or A) is an α- Amino acid with the Chemical formula HO2CCH(NH2CH3 Arginine (abbreviated as Arg or R) is an α- Amino acid. The L-form is one of the 20 most common natural amino acids Aspartic acid (abbreviated as Asp or D; Asx or B represent either aspartic acid or Asparagine) is an α- Amino acid Lysine (abbreviated as Lys or K) is an α- Amino acid with the Chemical formula HO2CCH(NH2(CH24NH2 Serine (abbreviated as Ser or S) is an Organic compound with the formula H[[oxygen O]]2 CCH NH sub>2CH2OH Leucine (abbreviated as Leu or L) is an α- Amino acid with the Chemical formula HO2CCH(NH2CH2CH(CH32 Valine (abbreviated as Val or V) is an α- Amino acid with the Chemical formula HO2CCH(NH2CH(CH32 Phe redirects here For the BitTorrent feature see PHE. For the constellation see Phoenix (constellation. Threonine (abbreviated as Thr or T) is an α- Amino acid with the Chemical formula HO2CCH(NH2CH(OHCH3 Isoleucine (abbreviated as Ile or I) is an α- Amino acid with the Chemical formula HO2CCH(NH2CH(CH3CH2CH3 5-Hydroxylysine is an Amino acid with the molecular formula C6H14N2O3 Methionine ( abbreviated as Met or M) is an α- Amino acid with the Chemical formula HO2CCH(NH2CH2CH2SCH3 Histidine (abbreviated as His or H) is one of the 20 standard Amino acids present in Proteins In the Nutritional sense in Tyrosine (abbreviated as Tyr or Y) or 4-hydroxyphenylalanine, is one of the 20 Amino acids that are used by cells to synthesize 5%. These values vary, especially the minor constituents, depending on the source of the raw material and processing technique. [6]

Gelatin is one of the few foods that cause a net loss of protein if eaten exclusively. In the 1970s, several people died of malnutrition while on popular liquid protein diets. [7]

For decades, gelatin has been touted as a good source of protein. It has also been said to strengthen nails and hair. [1] [2] However, there is little scientific evidence to support such an assertion, one which may be traced back to Knox's revolutionary marketing techniques of the 1890s, when it was advertised that gelatin contains protein and that lack of protein causes dry, deformed nails. In fact, the human body itself produces abundant amounts of the proteins found in gelatin. Furthermore, dry nails are usually due to a lack of moisture, not protein.

Several Russian researchers offer the following opinion regarding certain peptides found in gelatin: "gelatin peptides reinforce resistance of the stomach mucous tunic to ethanol and stress action, decreasing the ulcer area by twice. "[8]

Gelatin has also been claimed to promote general joint health. A study at Ball State University, sponsored by Nabisco (the former parent company of Knox gelatin[3]), found that gelatin supplementation relieved knee joint pain and stiffness in athletes. Ball State University is a state-run research University located in Muncie, Indiana, U Nabisco (originally known as Na tional Bis cuit Co mpany is a brand of Cookies and Snacks including brands such as Chips Ahoy! [9] These results have not yet been replicated by other researchers.

Safety concerns

Due to bovine spongiform encephalopathy (BSE), also known as "mad cow disease", and its link to new variant Creutzfeldt-Jakob disease (vCJD), there has been much concern about using gelatin derived from possibly infected animal parts. Bovine Spongiform Encephalopathy ( BSE) commonly known as Mad-Cow Disease ( MCD) is a fatal Neurodegenerative disease in Cattle Creutzfeldt-Jakob disease ( CJD) is a very rare and incurable degenerative neurological disorder ( Brain Disease) that is ultimately [10] One study released in 2004, however, demonstrated that the gelatin production process destroys most of the BSE prions that may be present in the raw material. A prion (ˈpriːɒn is thought to be an infectious agent that according to current scientific consensus is comprised entirely of a propagated, mis-folded [11] However, more detailed recent studies regarding the safety of gelatin in respect to mad cow disease have prompted the U. Bovine Spongiform Encephalopathy ( BSE) commonly known as Mad-Cow Disease ( MCD) is a fatal Neurodegenerative disease in Cattle S. Food and Drug Administration to re-issue a warning and stricter guidelines for the sourcing and processing of gelatin to reduce the potential risk posed by Bovine Spongiform Encephalopathy from 1997.

An alternative source for gelatin could be fish gelatin from for example cat fish, Tilapia species or Trachurus species. Catfish ( order Siluriformes) are a very diverse group of bony Fish. Tilapia (təˌlɑpiə is the common name for nearly a hundred Species of Cichlid Fishes from the Tilapiine cichlid tribe Jack mackerels are marine fishes in the Trachurus genus of the Carangidae family [12]Other advantages over gelatin from pigs or cows is the absence of issues for preparing food because of religious reasons.

References

  1. ^ a b Ward, A. G. ; Courts, A. (1977). The Science and Technology of Gelatin. New York: Academic Press.  
  2. ^ Gelatine.org Market Data 2005. Gelatine Manufacturers of Europe. Retrieved on 2006-12-04. Year 2006 ( MMVI) was a Common year starting on Sunday of the Gregorian calendar. "December 4th" redirects here For the song by Jay-Z, see December 4th (song.
  3. ^ What is Halal?. Islamic Services of America. Retrieved on 2006-12-04. Year 2006 ( MMVI) was a Common year starting on Sunday of the Gregorian calendar. "December 4th" redirects here For the song by Jay-Z, see December 4th (song.
  4. ^ Gelita.com. GELITA Group. Retrieved on 2006-12-04. Year 2006 ( MMVI) was a Common year starting on Sunday of the Gregorian calendar. "December 4th" redirects here For the song by Jay-Z, see December 4th (song.
  5. ^ National Organic Standards Board Technical Advisory Panel Review: Gelatin processing.
  6. ^ Stevens, P. V. (1992). "Unknown". Food Australia 44 (7): 320-324.  
  7. ^ "Modified fast: A sometime solution to a weighty problem" (April 1990). FDA Consumer magazine: 10-17.  
  8. ^ Gelatin Treats Ulcer (August 22, 2006). Events 392 - Arbogast has Eugenius elected Western Roman Emperor. Year 2006 ( MMVI) was a Common year starting on Sunday of the Gregorian calendar.
  9. ^ Pearson, David. Gelatin found to reduce joint pain in athletes.
  10. ^ Heynke, Dr. Roland. Gelatin Production and Prion Theory. -- General Information about Gelatin and Mad Cow Disease including references to various studies
  11. ^ Grobben, A. H. ; Steele, P. J. ; Somerville, R. A. ; Taylor, D. M. (2004). "Inactivation of the bovine-spongiform-encephalopathy (BSE) agent by the acid and alkali processes used in the manufacture of bone gelatine.". Biotechnology and Applied Biochemistry (39): 329-338.  
  12. ^ Badii, Farah; Nazlin. K. Howell. "Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins". Hydrocolloids 20 (5): 630-640. doi:10.1016/j.foodhyd.2005.06.006. A digital object identifier ( DOI) is a permanent identifier given to an Electronic document.  

External links

Gelatin
GelCell Capsules - Global Encapsulation

Dictionary

gelatin

-noun

  1. Alternative spelling of gelatine.
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