Anchi Food Grade Bone Skin Gelatin Powder Edible Additive CAS 9000-70-8
Gelatin shows a wide-range of physico-chemical properties which confer its great versatility and a large number of functionalities.
Gelatin is a natural protein that provides gelling and stabilizing properties to water-based media. These properties depend on the type of gelatine, its concentration, pH and operating conditions of temperature.
What makes gelatin unique in terms of functionalities is its thermo-reversible gelling power: a gelatine-based formulation gels when cooled and liquefies when subsequently heated. This transformation occurs rapidly and can be repeated without significant changes in characteristics. With all its functionalities the versatility of gelatin is outstanding.
Preserve viscosity and gelatin characteristics
While gelatin is very stable in its gel form, various factors such as pH, temperature or bacterial environment may cause an hydrolysis of the protein chain yielding a decrease in viscosity and Bloom. It is thus very important to protect the solution against elevated temperature and at extreme pH for extended periods of time.
Washing the equipment used for processing gelatin based products, is essential for maintaining good hygiene conditions and is easy to perform since gelatin is highly soluble in water.
For a batch process, the cleaning is done by washing, soaking or immersion of the equipment:
· Always start washing with very hot water, at least 80°C, to let swell and solubilize a maximum of residual gelatine
· Then the equipment is cleaned with a 2 to 5% soda solution, maintained at 60-80°C for 30 minutes for a total destruction of organic matters. (This treatment is possible only for stainless steel or glass)
· Finally, an acid treatment with an acid diluted bath (3 to 5‰) at 60 to 80°C will destroy mineral matters if any
· After each alkaline or acid bathes, the equipment is rinsed with hot water and the pH is measured ( to come back to neutrality)
· At last, if bacteriological problems occur, a disinfection of the equipment is possible, with a thermal treatment (steam or boiling water) or chemical treatment (ex sodium hypochlorite at 1 to 2% in concentration) followed by a rinsing step
· The equipment has to be cleaned as much as possible and usually a daily cleaning is suited
· Cleaning and disinfection are suited after every accidental stop
Disinfection is unnecessary without a previous cleaning procedure
The typical quality and dose of gelatin for each product is given in table.
|Binders for meat emulsions||150-250||X||X||Transparency||0.5-3%|
|Hams, canned meat products||150-250||X||X||Transparency||1-2%|
|Sauces, soups||150-250||X||X||Transparency colour||0.5-2%|