Chapter 3. Practical Aspects

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