Chapter 2. From Collagen to Gelatine

  1. Reinhard Schrieber1 and
  2. Dr. Herbert Gareis2

Published Online: 12 APR 2007

DOI: 10.1002/9783527610969.ch2

Gelatine Handbook: Theory and Industrial Practice

Gelatine Handbook: Theory and Industrial Practice

How to Cite

Schrieber, R. and Gareis, H. (2007) From Collagen to Gelatine, in Gelatine Handbook: Theory and Industrial Practice, Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527610969.ch2

Author Information

  1. 1

    Rudolf-Epp-Strasse 38, 69412 Eberbach, Germany

  2. 2

    GELITA AG, Uferstrasse 7, 69412 Eberbach, Germany

Publication History

  1. Published Online: 12 APR 2007
  2. Published Print: 23 FEB 2007

ISBN Information

Print ISBN: 9783527315482

Online ISBN: 9783527610969

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Keywords:

  • from collagen to gelatine;
  • basic chemical/physical principles;
  • technologically important properties and characteristics of gelatine;
  • chemically modified gelatines;
  • manufacture of gelatine;
  • raw materials;
  • conditioning;
  • extraction;
  • microbiological tests;
  • photographic applications

Summary

This chapter contains sections titled:

  • Basic Chemical/Physical Principles and Technological Properties

    • Basic Chemical/Physical Principles

      • Chemical Composition and Molecular Structure of Collagen

      • The Conditioning Process and its Effects on the Amino Acid Composition of Gelatine

      • The Conditioning Process and its Effect on the Molecular weight Distribution of Gelatine

    • Technologically Important Properties and Characteristics of Gelatine

      • Gel Formation, Viscosity, and Texture

      • Gel Strength/Bloom Value

      • The Kinetics of Gel Formation

      • The Rheology of a Gelatine Solution

      • From Gelatine/Water to Complex Systems

      • Surface Properties

      • Amphoteric Behavior/Isoelectric Point

      • Protective Colloid Function

      • Adhesion Properties

    • Basic Principles for Selecting a Suitable Type of Gelatine

    • Chemically Modified Gelatines

  • Manufacture of Gelatine: Theory and Practice

    • The Raw Material “Ossein”

      • Maceration

      • Pressure Hydrolysis

    • The Raw Material “Hide Split”

    • The Raw Material Pigskin

    • Conditioning

      • Alkaline Pretreatment “Conditioning” for Type B Gelatine

      • Acid Pretreatment for Type A Gelatine

    • Traditional Extraction (Batch Process)

    • Continuous Extraction

    • Production of Fish and Fowl Gelatine

    • Processing the Extracted Gelatine

      • Filtration and Clarification

      • Deionization

      • Concentration

      • Final Sterilization

      • Drying Process for Granulated Gelatine

      • Standardization and Packaging of Granulated Gelatine

    • Manufacture of Leaf Gelatine

    • Instant Gelatine

    • Gelatine Hydrolysate

    • Environmental Aspects of Gelatine Manufacture

  • Quality Control and Certified Product Safety

    • The Quality Assurance Process

      • Raw Materials

      • Production

    • Standard Quality Tests on the Final Product

      • Gel Strength (Bloom Value)

      • Viscosity

      • pH

      • Water Content

      • Color and Clarity

      • Sulfur Dioxide and Peroxides

      • Odor and Taste

      • Inorganic Components

      • Conductivity

    • Microbiological Tests

    • Special Chemical/Technological Tests

      • Gelation Point, Melting Point, Gelation Time

      • Rheology

      • The Foam Test

      • Isoelectric Point

      • Molecular-Weight Distribution

      • Nitrogen Determination using the Kjeldahl Method

      • Determination of Gelatine Protein

      • Hydroxyproline

    • Special Tests for Photographic Applications

      • Characterization of Photographic Properties

      • Hardening Behavior

      • Gold Number