Many Problems can be solved with Gelatine
The physical and chemical behavior of gelatine is determined on the one hand by the amino acid sequence of
the molecules and the resulting spatial structure and on the other hand by milieu conditions such as pH, ionic
strength and reaction with other molecules.
Practical experience has shown that many problems can be solved with gelatine:
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The formation of elastic, thermoreversible gels |
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Adjustment of the flow properties of emulsions |
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Prevention of coalescence and phase separation of dispersed oil and fat globules in different emulsion systems |
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Prevention of phase separation in preserved frozen or sterilized emulsions |
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Prevention of recrystallisation |
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Formation of films and coatings |
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Embedding of air in emulsions and creams |
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Prevention of synerisis |
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Provision of consistency and texturing in low-calorie products |
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Increase of fat binding in meat emulsions and pastries |
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Decrease of loss through the cooking of sausage filling |
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Increase in the water absorption of meat emulsions |
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Improvement of the whipping and melting properties of ice cream |
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Binding of compressed powders and tablets |
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From this list, it is clear that the prime properties of gelatine are the texturising, gel formation, water
binding and surface effects such as emulsion and foam formation. Thus, the typical functional properties of
gelatine are:
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Gel formation |
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Water binding |
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Texturising |
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Thickening |
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Emulsion formation and stabilization |
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Foam formation and stabilization |
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Film formation |
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Adhesion / cohesion |
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Protective colloidal function |
It should be noted that the technological utilization of these properties is only possible if certain
conditions involving temperature, salt content and pH are taken into account.
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