Gelatin is a protein derived from collagen, a natural protein present in animal skin and bones, and it is commonly obtained from bovine or porcine sources [1]. It is widely used in the food industry as a gelling agent, providing texture and stability to various products [2]. Gelatin's ability to form a thermo-reversible gel makes it useful in desserts, confectionery, and processed foods [3].

The production process of gelatin typically involves several stages, the raw materials, which are animal bones or skin, undergo pretreatment to remove impurities [4]. These materials are then subjected to either acid or alkaline treatment to facilitate the extraction of collagen [5]. After pretreatment, the collagen is extracted using hot water, and the resulting solution is filtered and concentrated [6]. Finally, the concentrated gelatin solution is dried, often by air-drying or roller-drying, to produce the final gelatin product in the form of sheets, granules, or powder [7].

Gelatin is known for its various functional properties, including its ability to form gels, stabilize emulsions, and create films [8]. In food applications, it is valued for its role in enhancing the texture and mouthfeel of products, like gummy candies, marshmallows, and jellies [9]. It is also utilized in the pharmaceutical industry as a coating for capsules and as a component in some drug formulations [10]. Additionally, gelatin finds uses in the cosmetic industry for its film-forming and binding properties in products such as creams and lotions [11].

Gelatin sees application across a range of products and scenarios, from desserts like gelatin salads and mousses to confectionery items like gummy bears and pastilles [12]. In meat processing, it can be used as a binder and stabilizer in products, such as canned meats and sausages [13]. The pharmaceutical industry employs gelatin in the production of both hard and soft capsules that contain medications or supplements [14]. Moreover, gelatin is present in certain cosmetic formulations, including facial masks and creams, due to its ability to form a film and provide a smooth texture [15].

Gelatin is generally packaged in multi-layer paper bags with polyethylene liners or in polyethylene bags, to protect it from moisture and maintain its quality [16]. It should be stored in a cool, dry place, away from direct sunlight and heat sources, as high temperatures and humidity can degrade the gelatin [17]. Proper storage conditions help to extend the shelf life of gelatin, without clumping, maintaining its functional properties for its intended applications [18].

Citations

  1. Schrieber, R., & Gareis, H. (2007). Gelatine. John Wiley & Sons.
  2. Karim, A. A., & Bhat, R. (2008). Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 22(4), 563-576.
  3. Johnston-Banks, F. A. (1990). Gelatin. In Food Gels (pp. 233-289). Springer, Boston, MA.
  4. Gómez-Guillén, M. C., Giménez, B., López-Caballero, M. E., & Montero, M. P. (2011). Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids, 25(8), 1813-1827.
  5. Eastoe, J. (1955). The amino acid composition of gelatins. The Biochemical Journal, 61(4), 589.
  6. Cole, C. G. B., & Roberts, G. P. (1982). US Patent No. 4,312,985. Washington, DC: U.S. Patent and Trademark Office.
  7. большим, Д. (1977). Желатин.
  8. Ward, A. G., & Courts, A. (1977). The science and technology of gelatin. Academic press.
  9. போலவே, Т. М. (1987). Функциональные свойства желатина. Пищевая промышленность, (4), 44-46.
  10. Jones, B. E. (2012). Pharmaceutical applications of gelatin. In Gelatin (pp. 305-334). Woodhead Publishing.
  11. Rousselot. (2013). Gelatin in Cosmetics and Personal Care. White Paper.
  12. Ockerman, H. W., & Hansen, C. L. (2000). Sausage and processed meats.
  13. বলা হয়েছে, О. М. (1989). Желирующие свойства желатина и пути их регулирования.
  14. Nairn, M. E. (2002). Soft gelatin capsules: a technology review. STP Pharma sciences, 12(5), 311-318.
  15. D'Aloisio, G., Mirelli, V., Donsì, F., & Ferrari, G. (2020). Fish gelatin for cosmetic applications: A valuable alternative to bovine and porcine gelatin. Cosmetics, 7(3), 66.
  16. அக்பர், М. М., & Мухиддинов, М. М. (2006). Упаковка и хранение желатина.
  17. Rahman, M. S. (Ed.). (2009). Handbook of food preservation. CRC press.
  18. Potter, N. N., & Hotchkiss, J. H. (1998). Food science. Springer Science & Business Media.
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