Food gelatin - Manufacturing process and applications

Gelatin is a special substance, in that it is a multi-functional ingredient containing between 85% and 95% protein. It contains no fat, carbohydrates or cholesterol, and is not listed as an additive in European regulations (EC regulation no. 1333/2008). To obtain it, the gelatin contained in the animal's collagen is first extracted from hides and skins, or even bones, mainly from pigs and cattle. In a second step, purification is carried out to obtain either a powder or grains that have a whitish to light beige color in solution in water, a neutral odor, a pH at 1% concentration between 4.0 and 5.0, a setting point at 10% concentration between 25 and 30°C, and a melting point at 10% concentration between 30 and 35°C.

Gelatin is unique and remarkable for its many functions, such as :

• generate a thermoreversible gel between the gel and sol forms;

• form a protective film for the manufacture of soft or hard capsules;

• improve the texture and viscosity of sauces, creams, etc. ;

• expansion, i.e. considerably increasing the volume of a foam mixture;

• create and stabilize water/oil or oil/water emulsions;

• stabilize and protect colloidal solutions and emulsions;

• and other properties, such as coating, texture improvement, syneresis prevention and bonding.

This article describes the many steps involved in using animal tissues to manufacture a wide range of finished products tailored to the needs of the food industry.