gelatin+in+food

=By : Ayuni Shazwani= = Download the articles on gelatin from the portal and discuss the following questions. =
 * 1) In recent years a lot of efforts have been initiated to find new alternatives for gelatin? Why?
 * 2) Gelatin is always considered a special/unique ingredient that find many applications in food and non-food industry. Why?
 * 3) Do you think fish gelatin can be used to replace mammalian gelatin (porcine and bovine)?

= Article =


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1.Special kinds of gelatin indicate the specific animal origin that was used for its production. For example, muslim halal customs may require gelatin from sources other than pigs, from animals slaughtered ritually, or from fish. Likewise, Hindu customs may require gelatin from sources other than cow which is considered sacred. Moreover, vegetarian may choose not to eat foods containing gelatin made from animals. Alternatives to gelatin include non-animal gel sources such as agar-agar (a seaweed), carrageenan, konjac and pectin. However, alternative sources can be associated with health problems of their own (see for instance health concerns regarding carregeenan).
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//2.// Gelatin a natural polymer substance that we use every day.Gelatin is always considered a special/unique ingredient that find many applications in food and non-food industry because gelatin have many function and important in industry. Gelatin's ability to form strong, transparent gels and flexible films that are easily digested, soluble in hot water, and capable of forming a positive binding action have made it a valuable commodity in food processing, pharmaceuticals, photography, and paper production.  As a foodstuff, gelatin is the basis for jellied desserts, used in the preservation of fruit and meat, and to make powdered milk, merinque, taffy, marshmallow, and fondant. It is also used to clarify beer and wine. Gelatin's industrial applications include medicine capsules, photographic plate coatings, and dying and tanning supplies.

3. I think fish gelatin can be used to replace mammalian gelatin (porcine and bovine) but the quality product of self-produced products is poor. Fish skin gelatin is available commercially and can be produced for kosher use provided that the appropriate conditions are met (such as the use fish having scales). Fish gelatin with normal gel strength has normal hydroxyproline content is made from fish from warmer waters and not necessarily from fresh water. Fish gelatin with low or no gel strength has a low hydroxyproline content and is produced from cold water species which are sourced typically from the sea. The low gel strength gelatin has been used to emulsify vitamin A before spray drying to give another type of microencapsulated product using gelatin.