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:

  1. 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.
  2. The gelatine solution should be covered and left until all the particles have adequately swollen.
  3. 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.
  4. 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.
  5. 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:

  1. 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.
  2. 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.


Contact information:
E-mail: info@ph-liquid.com

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