+ All Categories
Home > Documents > Gelatine s 1

Gelatine s 1

Date post: 07-Apr-2018
Category:
Upload: johana-megawati
View: 228 times
Download: 0 times
Share this document with a friend

of 24

Transcript
  • 8/3/2019 Gelatine s 1

    1/24

    BAHAN INDUSTRI HASIL

    PERTANIANPROF. SIMON BW Ph.D.

    GELATINE

  • 8/3/2019 Gelatine s 1

    2/24

    GELATINE

    is defined as a"product obtainedfrom partial hydrolysis of collagenderived from natural sources such asskin, connective tissue, and bones ofanimals."

    The raw materials used in the

    production of gelatin are fromhealthy animals and include cattlebone, cattle hides and fresh, frozen

    pigskins.

  • 8/3/2019 Gelatine s 1

    3/24

    GELATINE PRODUCTS

    Gelatin kuning & putihdari PIG SKIN

    Gelatin in spoon

    from PIG SKIN

    GELATINE HALAL FROM COW

    SKIN/BONE.

  • 8/3/2019 Gelatine s 1

    4/24

    GELATINE HISTORY

    The earliest commercial productionof gelatin appears to have been inHolland around 1685, followedshortly thereafter in England about1700. The first commercialproduction of gelatin in the United

    States was in Massachusetts in 1808. Gelatin does not occur free in nature, and

    cannot be recovered from horns, hoofs

    and other non-collagen containing parts ofvertebrate animals.

  • 8/3/2019 Gelatine s 1

    5/24

    Today gelatin is usually available ingranular powder form, although inEurope, sheet gelatin is still

    available. Gelatin Type A, with isoionic point of

    7 to 9 and Type B, with isoionic point

    of 4.8 to 5.2The Isoionic point is the pH value at

    which a zwitterion molecule has an

    equal number of

    http://en.wikipedia.org/wiki/PHhttp://en.wikipedia.org/wiki/Zwitterionhttp://en.wikipedia.org/wiki/Moleculehttp://en.wikipedia.org/wiki/Ionhttp://en.wikipedia.org/wiki/Moleculehttp://en.wikipedia.org/wiki/Zwitterionhttp://en.wikipedia.org/wiki/PH
  • 8/3/2019 Gelatine s 1

    6/24

    Raw materials for gelatinproductions

  • 8/3/2019 Gelatine s 1

    7/24

    Gelatin isTHERMOREVERSIBLE GELS forms thermally reversible gels with

    water, and the gel meltingtemperature (

  • 8/3/2019 Gelatine s 1

    8/24

    There are no plant sources of gelatin,and there is no chemical relationshipbetween gelatin and other materials

    referred to as vegetable gelatin, suchas seaweed extracts.

    Gelatin derived from an acid-treated

    precursor is known as Type A, and gelatinderived from an alkali-treated precursoris known as Type B. Gelatin is a proteinand in aqueous solutions is a hydrophilic

    colloid or gummy materials

  • 8/3/2019 Gelatine s 1

    9/24

    Nutritionally

    Gelatin is not a complete proteinfood because the essential aminoacid tryptophan is missing and

    methionine is only present at a lowlevel.

    The amino acid analysis of gelatin is variable, particularlyfor the minor constituents, depending on raw material and

    process used, but proximate values by weight are: glycine21 %, 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

  • 8/3/2019 Gelatine s 1

    10/24

    GELATINE WORLDPRODUCTIONS

    40% mainly from hog skin, othersfrom animal bone/ bone chips. Inmeat processing bone is a by-

    product. Bone is reduced to pieces of between 5

    10 mm. These are then degreased with

    hot water, dried and separated intovarious particle sizes. Potential boneadherent tissues are removed in thedegreasing process. The bone chip

    material is then stored in silos until

  • 8/3/2019 Gelatine s 1

    11/24

    Gelatine structure

    Gelatin is a heterogeneous mixture of single or multi-stranded

    polypeptides, each with extended left-handed proline helix

    conformations and containing between 300 - 4000 amino

    acids

  • 8/3/2019 Gelatine s 1

    12/24

  • 8/3/2019 Gelatine s 1

    13/24

    GELATINE TYPE A

    TYPE ACIDS: Pigs, in contrast to cattle, areslaughtered at a relatively young age.Since the skin of such young animals is

    not as highly cross-linked, a more gentleprocess than the tedious alkaline processcan be used; in this case, acid is used.

    Ossein (demineralized bone chips) can

    also be processed to gelatine using thismethod with appropriate acidconcentrations and treatment times.

  • 8/3/2019 Gelatine s 1

    14/24

    Gelatine of type B (basic)

    is produced from ossein pretreated with alkali orfrom washed and cut hide splits. In this process,the raw materials are treated for a period of up tothree months with calcium hydroxide, which is

    renewed several times during the period. In thisprocess, the collagen bonds are partially separatedand any noncollagenous proteins and relatedsubstances removed. As an alternative process,

    the raw material can be treated over a period ofone to two weeks with dilute sodium hydroxidesolution instead of calcium hydroxide.

    Subsequent to this process, the treated raw

    material is washed, neutralized by adding acid,and washed again to remove any residual salts.

  • 8/3/2019 Gelatine s 1

    15/24

    GELATIN PROPERTIES ANDUSES.

    Solubility in water : Gelatin is onlypartially soluble in cold water, however dry

    gelatin swells or hydrates when stirredinto water. Such mixtures should generallynot exceed 34 % gelatin. On warming toabout 40C gelatin that has been allowed

    to hydrate for about 30 minutes melts togive a uniform solution. Alternatively, drygelatin can be dissolved by stirring intohot water, but stirring must be continued

    until solution is complete. This method is

  • 8/3/2019 Gelatine s 1

    16/24

    Gelling properties

    1.gelatin is for its thermally reversiblegelling properties with water.

    2.In confectionery, gelatin is used as

    the gelling binder in gummyproducts, wine gums.

    Gel Strength :The most important

    attribute of gelatin is its gel strength andwhen determined by the standard method(22), is called the Bloom Strength. This isthe force in grams required to press a 12.5

    mm diameter plunger 4 mm into 112 g of2

  • 8/3/2019 Gelatine s 1

    17/24

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

    Common examples of foods that contain gelatinare gelatin desserts, trifles, aspic, marshmallows,and confectioneries such as Peeps andgummy bears. Gelatin may be used as a stabilizer,thickener, or texturizer in foods such as ice cream,

    jams, yogurt, cream cheese, and margarine; it isused, as well, in fat-reduced foods to simulate themouthfeel of fat and to create volume withoutadding calories.

    http://var/www/apps/conversion/current/tmp/scratch18449//wiki/Gelling_agenthttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Gelatin_desserthttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Triflehttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Aspichttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Marshmallowhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Peepshttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Gummy_bearhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Food_additivehttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Ice_creamhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Jamhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Yogurthttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Cream_cheesehttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Margarinehttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Mouthfeelhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Mouthfeelhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Margarinehttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Cream_cheesehttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Yogurthttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Jamhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Ice_creamhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Food_additivehttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Gummy_bearhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Peepshttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Marshmallowhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Aspichttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Triflehttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Gelatin_desserthttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Gelling_agent
  • 8/3/2019 Gelatine s 1

    18/24

    Several penetrometer typeinstruments have been adapted todetermine Bloom Strength.

    A frequent question is how tosubstitute gelatin of one BloomStrength for a gelatin of another. As

    a guide one can say: C x B = k(24) or C1(B1)

    (B2) = C2 ; Where C

    = concentration, B = Bloom strength

    and k = constant.

  • 8/3/2019 Gelatine s 1

    19/24

    GELATIN USES

    Dairy ice cream, sour cream, yogurt,cottage cheese, cream pies Meat ham,aspics, canned hams, meat loaves, pates

    Desserts jellied desserts, puddings,frostings Confectionery gum drops,lozenges, wafers, candy cigarettes,marshmallows, fruit snacks, gummi snacks

    Other consomm soups, sauces An alternative source of gelatin substitutes

    could be natural gel sources such asagar-agar (a seaweed), carrageenan,pectin, or konnyaku.

    tan ar a t o

    http://var/www/apps/conversion/current/tmp/scratch18449//wiki/Agar-agarhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Carrageenanhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Pectinhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Konnyakuhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Konnyakuhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Pectinhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Carrageenanhttp://var/www/apps/conversion/current/tmp/scratch18449//wiki/Agar-agar
  • 8/3/2019 Gelatine s 1

    20/24

    tan ar ua ty oGelatin

    Gelatin is tested and "Graded"according to its strength. The Gradeis based on the "Bloom" test and the

    higher the Bloom number the higherthe Grade. Gelatin is usually pricedaccording to the Grade; the higher

    the Grade the higher the price. Example: halalbloom 150, halalbloom

    200 and halalbloom 250 :

  • 8/3/2019 Gelatine s 1

    21/24

    Microbiological properties

    Gelatin is an excellent nutrient for mostbacteria, hence the manufacturingprocesses have to carefully avoid

    contamination. Most countries havemicrobiological specifications for gelatin,but generally they are not very onerous.

    Total mesophyllic plate counts of 1000 are

    generally accepted with various countrieslimiting the presence of Coliforms, E. Coli,Salmonella, Clostridial spores,Staphylococci, and sometimes even

    Pseudomonades.

    G l ti f lfil th

  • 8/3/2019 Gelatine s 1

    22/24

    Gelatin fulfils numerous otherfunctions, such as:

    coating texture improvement

    protecting

    preventing syneresis glueing

  • 8/3/2019 Gelatine s 1

    23/24

  • 8/3/2019 Gelatine s 1

    24/24

    Tugas membaca

    Find out :

    Other properties of gelatine: such as:moisture content, ash content,viscosity, pH etc.


Recommended