atiq's+gelatin

What is gelatin? - Gelatin is a high MW polypeptide derived from collagen by acid or alkali treatment. - Gelatin account for- one- third of all the amino acids in gelatin - Rich in proline & hydroxyproline (dictates the gelling ability of a gelatin) Two types of gelatin Functional properties What is so special about gelatin? - it gives high quality gels in dilute solution - it gives elastic gum like texture at higher concentration - it is an effective emulsifying & foaming agent - it is able to flocculate suspended particles (polyelectrolyte) Example of applications - frozen cram product - ice cream - marshmallow - novel dairy products - toffees
 * 1) Type A || 2) Type B ||
 * Derived from acid processed materials || Derived from alkaline or lie processed material ||
 * Primarily pork skin || Primarily cattle or calf hides and ossein ||
 * pI= 7.0- 9.4 || pI= 4.8- 5.5 ||
 * Bloom strength || Melting point || Setting point ||
 * Rigidity of a gel formed under standard conditions || Vary from 27-30 ° C (10% gelatin) || Vary from 24-29 ° C (10% gelatin) ||
 * Increasing bloom will increasing commercial value of gelatin ||  ||   ||