Chapter 2. From Collagen to Gelatine

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