Chapter 3. Practical Aspects

  1. Reinhard Schrieber1 and
  2. Dr. Herbert Gareis2

Published Online: 12 APR 2007

DOI: 10.1002/9783527610969.ch3

Gelatine Handbook: Theory and Industrial Practice

Gelatine Handbook: Theory and Industrial Practice

How to Cite

Schrieber, R. and Gareis, H. (2007) Practical Aspects, in Gelatine Handbook: Theory and Industrial Practice, Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527610969.ch3

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:

  • gelatine;
  • basic processing;
  • functional properties of gelatine compared with other hydrocolloids;
  • dissolution kinetics and the rheological behavior of a gelatine solution;
  • typical properties of instant gelatine;
  • gelatine applications;
  • food;
  • pharmaceuticals and medicine;
  • cosmetics;
  • technical applications

Summary

This chapter contains sections titled:

  • Basic Processing

    • The Functional Properties of Gelatine Compared with Other Hydrocolloids

      • Agar-agar

      • Carrageenans

      • Alginates

      • Pectin

      • Locust Bean Gum

      • Gum Arabic

      • Modified Cellulose

      • Starch and its Derivatives

      • Xanthan Gum

      • Gellan Gum

      • Conclusion and Outlook

    • Dissolution Kinetics and the Rheological Behavior of a Gelatine Solution are Central to Process Optimization

      • Process Steps for Dissolution

      • Factors Influencing Dissolution – Particle Size

      • Factors Influencing Dissolution – the Matrix

      • Traditional Two-step Processing versus the Modern Hot-Melt Process

      • The Viscous Behavior of a Gelatine Solution During Further Processing

      • Setting Temperature and Setting Time

      • Process Optimization in Practice

      • Special: Processing Leaf Gelatine

    • The Typical Properties of Instant Gelatine Must be Taken into Account when Processing

    • Gelatine Hydrolysate – a Non-gelling but Versatile Product

  • Gelatine Applications

    • Confectionery and Gelatine Desserts

      • Fruit Gummies

      • Mallows

      • Bar Products

      • Gelatine Desserts

      • Other Confectionery Applications

      • Interaction with Other Ingredients

    • Dairy Products and Pastries

      • Stirred and Thermally Treated Fermented Milk Products

      • Stabilization Against Syneresis

      • Fermented Milk Drinks

      • Ice Cream and Whipped Desserts

      • Stabilization of Cream

      • Sandwich Spreads and Cheeses

      • Powdered Dairy Products

      • Gelatine in Combination with other Hydrocolloids

    • Meat and Delicatessen Products

      • Aspic Products

      • Gelatine Glazing and Dipping Masses

      • Binding of Cooking Juice

      • Water Binding in Fresh Meat

      • Pickled Products

      • Reduction of Baking, Frying, and Grilling Losses

      • Mayonnaise and Salad Dressings

      • Other Aspects

    • Beverages

      • Selecting the Most Suitable Type of Fining Gelatine

      • Determining the Optimal Quantity of Gelatine

      • Combined Gelatine-Silicic Acid/Bentonite Fining

      • Procedure for Fining with Gelatine

      • Dosage of Gelatine

      • Factors that Influence Fining Efficiency

      • Hot Fining of Fruit Juices

      • Pre-fermentation Fining with Liquid Gelatine Hydrolysates

    • The Traditional and Modern Nutritional Science of Gelatine

      • Gelatine and Nutrition – a Historical Review

      • Protein Requirement and Biological Value

      • Nutritional and Physiological Importance of Gelatine

      • Gelatine for Modern, Health-promoting Foodstuffs (Low-fat, Low-carb, Low-calorie)

    • Pharmaceuticals and Medicine

      • Gelatine in the Pharmacopoeias

      • Gelatine Capsules

      • Plasmas Substitutes

      • Vitamin Coating

      • Other Gelatine Applications in Pharmaceutical Technology

      • Medical Applications

    • Photography and Ink-jet Printing

      • Characteristics of Photographic Gelatine

      • The Photographic Process

      • The Manufacture of Photographic Emulsions

      • Coating

      • Ink-jet Media

    • Cosmetics

      • Structure of the Skin

      • Aging of the Skin

      • Structure of the Hair

      • Collagen in Cosmetic Applications – Direct Effects

      • Indirect Effects in Skin and Hair Care

      • Protein Surfactants

    • Technical Applications

      • Microencapsulation Using Complex Coacervation

      • Microencapsulation by Spray Drying

      • Adhesives and Building Materials

      • Paper Processing

      • Analytics

      • Gelatine Films and Coatings

      • Detergents and Cleansing Agents

      • Electro-plating and Suspension Polymerization

      • Environmental Protection