Gelatin has unique properties

2018/11/27

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[Abstract]:

Gelatinisanaturalfood.Chemically,itisapureprotein.Itcontainsneithergeneticallymodifiedorganismsnorgluteninandcholesterol,norfatorcarbohydrates,andhashypoallergenicpotential.Gelatinisapolymerwithmanyinterestingandimportanttechnicalproperties.Itsgelstrengthandmeltingtemperatureplayanimportantroleintheapplication,andthemostimportantisitsviscosity.Inaddition,foamandemulsionaswellasitspHvalueandisoelectricpointformationandstabilityarealsoofgreatimportance.Oneofthemostimportantfunctionsofgelatinisitsabilitytoformclarityandtransparency.Thesecolloidsareheated,meltedandcooledagaintogel,increasingtheviscosityandformingthinfilmsonthesurface.Alargenumberofwaterabsorptionandbufferfunctionsaremoreimportantparametersfortheapplicationofgelatin.

Gelatin is a natural food. Chemically , it is a pure protein. It contains neither genetically modified organisms nor glutenin and cholesterol, nor fat or carbohydrates, and has hypoallergenic potential.

Gelatin is a polymer with many interesting and important technical properties . Its gel strength and melting temperature play an important role in the application, and the most important is its viscosity. In addition, foam and emulsion as well as its pH value and isoelectric point formation and stability are also of great importance .

One of the most important functions of gelatin is its ability to form clarity and transparency . These colloids are heated, melted and cooled again to gel, increasing the viscosity and forming thin films on the surface . A large number of water absorption and buffer functions are more important parameters for the application of gelatin .

Application of Gelatin in Food