Gela-gelatin®
Paletten Gela Liquid® drums
Transportverpakking: per palet 18 stuks van 25 kg
|
|
|
|
|
|
|
Preparation system for Gela Gelatin® in blocks
according to PH Liquid patents
Block Gela Gelatin® Fortior
Composition:
66 l water
11 kg CarboHydraten
14 kg Gela Gelatin®
3 kg nitrite salt
3 kg glycerine
3 kg PH Liquid Extract 6014
100 kg Gela Gelatin® buffer system
|
Block Gela Gelatin® Forti
Composition:
72 l water
8 kg CarboHydraten
11 kg Gela Gelatin®
3 kg nitrite salt
3 kg glycerine
3 kg PH Liquid Extract 6014 (buffer pH : 4,4)
100 kg Gela Gelatin® buffer system
|
|
|
Method of preparation :
The same method applies to both formulas.
The initial water temperature is 20°C maximally.
Add granular gelatine and let swell during 30 minutes.
Heat to a temperature of 60°C and add all other
substances in the correct order while stirring. Bring the
temperature up to 80°C and maintain this temperature during
5 to 10 minutes, until the Gela Gelatin® is completely transparent.
It is very important that this temperature of 80°C is maintained
during approximately 15 minutes, in order to kill all yeasts and
fungi in the tap or well water.
|
|
Storage of buffered Gela Gelatin® blocks
Pour into special plastic bags, that are put in
a meat container and automatically take on the correct shape while
cooling down for further storage in a refrigerator. When using
the Gela Gelatin®, simply remove the plastic bag and heat the
product until it reaches the well-known temperatures for use as
covering and protecting film to prevent liver preparations in pots,
headcheese, etc. from drying out and as spray to apply a film on
salami preparations.
|
|
Appliance used for the preparation :
A double-walled stainless steel or aluminium kettle,
with steam or hot water heating.
This production system is very economical and very
easy to use. The average cost price per kg varies between
42 BEF/kg for buffered Gela Gelatin® Fortior and 38 BEF/kg for
buffered Gela Gelatin® Forti.
|
|
For complete product description and applications
: see www.ph-liquid.com
40 BEF = 1 EURO
|
Basic information on gelatine
Products
GELITA
---GELATINE
always the first choice
The GELITA Group produces a wide range of gelatines from different
raw materials: pigskin, bone chip and hide split.
All over the world under the brandname GELITA
you can receive first class products for the following application
areas:
Food
- Edible powder gelatine
- Leaf gelatine (red/white)
- Gelatine hydrolysate
- Instant gelatine
Photographic
- Emulsion gelatine
- Dispersion gelatine
- Protective layer gelatine
- Backing gelatine
- Baryta gelatine
- Modified gelatine
Pharmaceutical
- Hard capsule gelatine
- Soft capsule gelatine
- Gelatine for blood replacement
- Gelatine for tabletting and sugar-coating
- Pharmaceutical hydrolysate
- Succinylated gelatine
Cosmetics
- Collagen hydrolysate
- Plant hydrolysates
- Native Collagen
- Elastin
- Protein surfactant
- Collagen protein surfactant
What is gelatine ?
Edible
gelatine is a natural foodstuff. The raw materials used
in its manufacture are skin (pigskin and hide split) and
bone taken from slaughtered animals that have been approved
for human consumption. The collagen contained in these
raw materials is the actual starting material used for
the manufacture of gelatine.
Native gelatine is a scleroprotein based on a polypeptide
chain comprising approximately 1,050 amino acids. Three
of these chains form a triple helix.
Superimposition of many of these triple helices produces
fibrils of collagen that are stabilized by cross-linking,
hence forming a 3-dimensional network structure. This
particular structure renders collagen insoluble; it is
then brought into soluble form by partial hydrolysis as
gelatine or gelatine hydrolysate.
The amino acid content of collagen and hence of gelatine
is about one third glycine and a further 22% proline and
hydroxyproline; the remaining 45% comprise 17 amino acids.
Gelatine has a particularly high content of acidic and
basic amino acids. Of the acidic amino acids (glutamic
acid and aspartic acid), about 1/3 is present in the amido
form as glutamine and aspargine. Cystein is completely
absent; of the sulphur-containing amino acids, methionine
is the only one present, in low proportion.
|
Commercially available edible gelatines have the following
composition :
84 90 % protein |
8 12 % water |
2 4 % mineral salts |
They contain no fat or carbohydrates, no purine or cholesterol
and are in addition free of all preservatives. All edible gelatines
comply fully with all bacteriological standards.
Raw materials
Gelatine from GELITA Group is manufactured from selected collagenous
raw materials from pigs (pigskin), cattle (split) and their
bones. These materials are taken only from animals that have
been released for human consumption by the relevant veterinary
authorities.
Pigskin
The
principal suppliers of pigskin are slaughterhouses and
meat processing factories. There, the split is separated
from the underlying layer of fat and, depending on the
distances involved, transported to our gelatine factories
fresh, cooled or deep-frozen. If necessary, the material
is stored in our own refrigerated warehouses until required.
|
Split
The mid-layer of the animal skin is an important raw material
in gelatine production. Subsequent to slaughter, the skins are
sent to skin-processing factories where they are subjected to
intensive washing with milk of lime or other alkaline solutions
to remove the hair. The skin is then separated into three layers:
- the flesh-containing subcutaneous layer, which is removed
- the upper skin, which is then processed to leather
- the remaining mid-layer, which is used for gelatine production
Prior to transporting to the gelatine factory, lime or salt
is added as a preservative. Once at the factory, the skins are
thoroughly washed and cut into hand-sized portions.
Bone
Gelatine
produced from this source is primarily for photographic
and pharmaceutical applications.
The raw material is obtained directly from slaughterhouses,
general processing and meat-processing factories. A complex
process then begins: the bone is first chopped into sugar
cube-sized pieces; the fat and any residual flesh adhering
to the bone are then removed in a combined process involving
water, heat and agitation. The bone is then dried, sorted
according to particle size and demineralised, leaving
a material known as ossein which is the actual starting
material in the manufacture of gelatine.
|
Dissolution of gelatine
Whether it is for the production of gummy bears or capsules,
fruit yogurts, photographic paper, aspic products or plasma
expanders, it is always very important to dissolve the gelatine
in the correct way.
1. General
The first step in the preparation of a gelatine solution is
generally a swelling process. In this process, the ability of
gelatine to absorb up to ten times its weight in cold water
is utilized. The time required to complete such a process depends
on the particle size of the gelatine used:
Fine particles (0,1 - 0,3 mm) swell within a few minutes.
Medium particles (0,3 - 0,8 mm) take about 10 minutes.
Large particles (over 2,0 mm) require an hour or more.
Apart from particle size, the properties of the water used influence
both swelling and the time involved:
- Gelatine swells more rapidly in acid solution (e.g. citric
acid, tartaric acid, acetic acid) than in pure water.
- Swelling takes longer in solutions containing higher concentrations
of sugar and salts.
It also has to be taken into account in the subsequent dissolution
process that the properties of gelatine tend to change under the
influence of heat and degree of acidity involved; viscosity and
gellation power decrease whilst the color intensifies. The extent
of these effects depends on temperature, acid concentration and
time. In other words, gelatine loses quality when exposed to heat
or acid dependent on the exposure time involved. For this reason,
it is good to know that well-swollen gelatine dissolves easily
and completely at temperatures as low as 50-60êC. Gelatine solutions
can be kept at such temperatures for several hours without loss
of gelling power; after 2 hours e.g. at 60êC, 95% of the gelling
power remains. Heating to higher temperatures, e.g. 80-100êC,
can take place without much loss of gelling power if such temperatures
are limited to a few minutes only. Temperatures in excess of 100êC,
as e.g. in an autoclave or highly concentrated sugar solutions,
should if possible be avoided as, even if the times involved are
short, gelling power can be substantially affected. Even greater
losses in quality can occur if, in addition to high temperature,
the pH of the hot solution is strongly acidic or alkaline. For
this reason, addition of acid or alkali should be made only when
the dissolution process with appropriate standing time has been
completed. It is even better if the acid or alkali is added just
before completion of the finished product.
2. Practical advice on the dissolution of gelatine
Depending on the manufacturing method employed, it may be necessary
to add the gelatine either as a low- or highly-concentrated
solution.
Manufacture of highly concentrated gelatine solution
Highly concentrated 20-40% gelatine solutions can be processed
only using the following information:
- As less water is available, the total amount of gelatine,
if possible in large particle form, should be added rapidly
and at once to the cold water and immediately and thoroughly
stirred until all the particles are completely wetted. The
stirring processes should be ended as soon as no more water
is left; this prevents air bubbles being drawn into the solution.
- The gelatine solution should be covered and left until all
the particles have adequately swollen.
- Fine-particle gelatine cannot be used for the preparation
of highly concentrated gelatine solutions; they take up water
too quickly so that too little remains for the gelatine added
at the end of the process. In addition, lumps can be formed
that can be difficult to dissolve.
- The solution should be warmed to dissolve the gelatine.
To prevent the formation of air bubbles, the solution should
not be stirred until a large proportion of the gelatine has
gone into solution.
- Should air bubbles be formed, the solution can be degassed
by allowing it to stand for a longer period at 60êC. This
keeps quality losses at a minimum.
Manufacture of low-concentration gelatine solution
Gelatine solutions up to a maximum of 15% can of course be
prepared using the method described above. As in the case of
low concentrations there is an excess of water available, the
dissolution process can be shortened. Two procedures can be
used:
- Half of the required water is used, cold, and the entire
quantity of gelatine swollen over an adequate period of time.
The remainder of the water is then added, almost boiling.
The gelatine will become completely dissolved within a few
minutes.
- The powder gelatine is added slowly, whilst stirring, into
water at 80-90êC and stirred until dissolution is complete.
It is important to avoid the formation of lumps, which can
be caused either by adding the gelatine too quickly or by
stirring too slowly during the addition process. Such lumps
consist of dry, clumped particles that are difficult to dissolve
if they are not mechanically separated. This method has the
advantage that it takes only a few minutes to complete, the
swelling process being unnecessary. However, the final solutions
are very hot and must be cooled to 60êC as quickly as possible
to avoid losses in quality.
The functional properties of 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:
- The formation of elastic, thermoreversible gels
- Adjustment of the flow properties of emulsions
- Prevention of coalescence and phase separation of dispersed
oil and fat globules in different emulsion systems
- Prevention of phase separation in preserved frozen or sterilized
emulsions
- Prevention of recrystallisation
- Formation of films and coatings
- Embedding of air in emulsions and creams
- Prevention of synerisis
- Provision of consistency and texturing in low-calorie products
- Increase of fat binding in meat emulsions and pastries
- Decrease of loss through the cooking of sausage filling
- Increase in the water absorption of meat emulsions
- Improvement of the whipping and melting properties of ice
cream
- Binding of compressed powders and tablets
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:
- Gel formation
- Water binding
- Texturising
- Thickening
- Emulsion formation and stabilization
- Foam formation and stabilization
- Film formation
- Adhesion / cohesion
- 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.
|
Group Stoess
for more Gelatine information:
http://www.gelita.com
More technological information under construction.
|