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Gelatine Handbook: Theory and Industrial Practice

Gelatine Handbook: Theory and Industrial Practice

Reinhard Schrieber, Herbert Gareis

ISBN: 978-3-527-61096-9

Apr 2007

347 pages

Description

A practical summary of the technical and technological as well as nutritional and physiological properties attained through the targeted selection of raw materials and the corresponding production processes. The two authors come from the world's leading gelatine company and adopt here an international approach, enabling their knowledge to be transferred between the various application areas on a global scale.
Following an introduction to and the history of gelatine, the text surveys the global industry and current trends, before going on to analyze the basic physical, chemical and technological properties of gelatine. Manufacturing, including quality and safety and the processing of powder, instant gelatine and hydrolysate are dealt with next, prior to an in-depth review of applications in beverages and foodstuffs, pharmaceuticals, health and osteoarthritis, among others. The whole is rounded off by future visions and a useful glossary.
Aimed at all gelatine users, heads and technicians in production and quality control, product developers, students of food science and pharmacy as well as marketing experts within the industry and patent lawyers.
Preface
Introduction
HISTORY OF GELATINE
THE GELATINE INDUSTRY WORLDWIDE
GLOBAL TRENDS AND HOW GELATINE RESPONDS TO THE SITUATION
FROM COLLAGEN TO GELATINE
BASIC PHYSICAL, CHEMICAL AND TECHNOLOGICAL PROPERTIES OF GELATINE
MANUFACTURE
QUALITY AND SAFETY
PRACTICAL ASPECTS
BASIC PROCESSING OF GELATINE
FUNCTIONALITY OF GELATINE IN COMPARISON WITH OTHER HYDROCOLLOIDS/PROTEINS
PROCESSING OF POWDER GELATINE
PROCESSING OF INSTANT GELATINE
PROCESSING OF HYDROLYSATE
APPLICATIONS
BEVERAGES AND FOODSTUFFS
Wine/Fruit Juices
Confectionery
Meat/Delicatessen
Dairy Products
Desserts/Pastries
Convenience Food, Sandwich Spreads, Innovations ...
PHOTO/IMAGING
PHARMACEUTICALS/MEDICINE
OTHER
HEALTH AND MODERN NUTRITION
OSTEOARTHRITIS (HYDROLYSATE)
VISIONS OF THE FUTURE
Glossary
Index
"…a comprehensive reference guide on gelatine…" (Food Manufacture Magazine, April 2007)

  "…provides a practical summary of the physical, chemical and technological properties of gelatine and corresponding production processes…" (Food Science & Technology Abstracts, August 2007)