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Gelatine Handbook
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.
Facts for Industry
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Gelatin
Gelatine has been the focus of many scientific studies recently published, as it is widely used not only in foods, cosmetics, and pharmaceuticals but also in paints, fertilisers, and photographs. In this book, a discussion of the chemistry and cross-linking of gelatine is explored, in addition to the methods used for determination of gelatine quality. This book also discusses the applications of gelatine in neurosurgery, laboratory methods, and forensic applications; gelatine as a carrier matrix for drug delivery applications; recently developed techniques for improving the mechanical strength of gelatine-based films; alternative raw material used in gelatine production; and current discussions on the religious status of gelatine and religious requirements for kosher and halal gelatine production.
Edible Gelatin
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