Reinhard Schrieber and Herbert Gareis Gelatine Handbook

Transcription

1 Gelatine Handbook: Theory and Industrial Practice. R. Schrieber and H. Gareis Copyright WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim ISBN: Reinhard Schrieber and Herbert Gareis Gelatine Handbook

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3 Reinhard Schrieber and Herbert Gareis Gelatine Handbook Theory and Industrial Practice

4 The Authors Reinhard Schrieber Rudolf-Epp-Strasse Eberbach Germany Dr. Herbert Gareis GELITA AG Uferstrasse Eberbach Germany 9 All books published by Wiley-VCH are carefully produced. Nevertheless, authors, editors, and publisher do not warrant the information contained in these books, including this book, to be free of errors. Readers are advised to keep in mind that statements, data, illustrations, procedural details or other items may inadvertently be inaccurate. Library of Congress Card No.: applied for British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library. Bibliographic information published by the Deutsche Nationalbibliothek Die Deutsche Nationalbibliothek lists this publication in the Deutsche Nationalbibliografie; detailed bibliographic data are available in the Internet at hhttp://dnb.d-nb.dei WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim All rights reserved (including those of translation into other languages). No part of this book may be reproduced in any form by photoprinting, microfilm, or any other means nor transmitted or translated into a machine language without written permission from the publishers. Registered names, trademarks, etc. used in this book, even when not specifically marked as such, are not to be considered unprotected by law. Printed in the Federal Republic of Germany Printed on acid-free paper Typesetting Asco Typesetters, Hong Kong Printing betz-druck GmbH, Darmstadt Binding Litges & Dopf GmbH, Heppenheim Cover Design Grafik-Design Schulz, Fußgönheim Wiley Bicentennial Logo Richard J. Pacifico ISBN

5 V Contents Gelatine An Element of Our Life XI 1 Introduction Gelatine Yesterday, Today, and Tomorrow The Future of Gelatine Has Just Begun Its Multi-faceted History Is Proof It All Began with Glue Pure Luxury for Kings and Aristocrats During the Napoleonic Wars, Gelatine Was Systematically Researched as a Source of Protein Suddenly, Medicines No Longer Had a Bitter Taste Gelatine Helped to Popularize Photography Magically Appearing Text Gelatine Literally on Everyone s Lips An Essential Element of Our Daily Lives The Development of the Gelatine Industry Period Period Period Period Period Period Period Period Period References 43 2 From Collagen to Gelatine Basic Chemical/Physical Principles and Technological Properties Basic Chemical/Physical Principles Chemical Composition and Molecular Structure of Collagen The Conditioning Process and its Effects on the Amino Acid Composition of Gelatine 47 Gelatine Handbook: Theory and Industrial Practice. R. Schrieber and H. Gareis Copyright WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim ISBN:

6 VI Contents The Conditioning Process and its Effect on the Molecular weight Distribution of Gelatine Technologically Important Properties and Characteristics of Gelatine Gel Formation, Viscosity, and Texture Gel Strength/Bloom Value The Kinetics of Gel Formation The Rheology of a Gelatine Solution From Gelatine/Water to Complex Systems Surface Properties Amphoteric Behavior/Isoelectric Point Protective Colloid Function Adhesion Properties Basic Principles for Selecting a Suitable Type of Gelatine Chemically Modified Gelatines Manufacture of Gelatine: Theory and Practice The Raw Material Ossein Maceration Pressure Hydrolysis The Raw Material Hide Split The Raw Material Pigskin Conditioning Alkaline Pretreatment Conditioning for Type B Gelatine Acid Pretreatment for Type A Gelatine Traditional Extraction (Batch Process) Continuous Extraction Production of Fish and Fowl Gelatine Processing the Extracted Gelatine Filtration and Clarification Deionization Concentration Final Sterilization Drying Process for Granulated Gelatine Standardization and Packaging of Granulated Gelatine Manufacture of Leaf Gelatine Instant Gelatine Gelatine Hydrolysate Environmental Aspects of Gelatine Manufacture Quality Control and Certified Product Safety The Quality Assurance Process Raw Materials Production Standard Quality Tests on the Final Product Gel Strength (Bloom Value) Viscosity 106

7 Contents VII ph Water Content Color and Clarity Sulfur Dioxide and Peroxides Odor and Taste Inorganic Components Conductivity Microbiological Tests Special Chemical/Technological Tests Gelation Point, Melting Point, Gelation Time Rheology The Foam Test Isoelectric Point Molecular-Weight Distribution Nitrogen Determination using the Kjeldahl Method Determination of Gelatine Protein Hydroxyproline Special Tests for Photographic Applications Characterization of Photographic Properties Hardening Behavior Gold Number 117 References Practical Aspects Basic Processing The Functional Properties of Gelatine Compared with Other Hydrocolloids Agar-agar Carrageenans Alginates Pectin Locust Bean Gum Gum Arabic Modified Cellulose Starch and its Derivatives Xanthan Gum Gellan Gum Conclusion and Outlook Dissolution Kinetics and the Rheological Behavior of a Gelatine Solution are Central to Process Optimization Process Steps for Dissolution Factors Influencing Dissolution Particle Size Factors Influencing Dissolution the Matrix Traditional Two-step Processing versus the Modern Hot-Melt Process 140

8 VIII Contents The Viscous Behavior of a Gelatine Solution During Further Processing Setting Temperature and Setting Time Process Optimization in Practice Special: Processing Leaf Gelatine The Typical Properties of Instant Gelatine Must be Taken into Account when Processing Gelatine Hydrolysate a Non-gelling but Versatile Product Gelatine Applications Confectionery and Gelatine Desserts Fruit Gummies Mallows Bar Products Gelatine Desserts Other Confectionery Applications Interaction with Other Ingredients Dairy Products and Pastries Stirred and Thermally Treated Fermented Milk Products Stabilization Against Syneresis Fermented Milk Drinks Ice Cream and Whipped Desserts Stabilization of Cream Sandwich Spreads and Cheeses Powdered Dairy Products Gelatine in Combination with other Hydrocolloids Meat and Delicatessen Products Aspic Products Gelatine Glazing and Dipping Masses Binding of Cooking Juice Water Binding in Fresh Meat Pickled Products Reduction of Baking, Frying, and Grilling Losses Mayonnaise and Salad Dressings Other Aspects Beverages Selecting the Most Suitable Type of Fining Gelatine Determining the Optimal Quantity of Gelatine Combined Gelatine-Silicic Acid/Bentonite Fining Procedure for Fining with Gelatine Dosage of Gelatine Factors that Influence Fining Efficiency Hot Fining of Fruit Juices Pre-fermentation Fining with Liquid Gelatine Hydrolysates The Traditional and Modern Nutritional Science of Gelatine Gelatine and Nutrition a Historical Review 226

9 Contents IX Protein Requirement and Biological Value Nutritional and Physiological Importance of Gelatine Gelatine for Modern, Health-promoting Foodstuffs (Low-fat, Low-carb, Low-calorie) Pharmaceuticals and Medicine Gelatine in the Pharmacopoeias Gelatine Capsules Plasmas Substitutes Vitamin Coating Other Gelatine Applications in Pharmaceutical Technology Medical Applications Photography and Ink-jet Printing Characteristics of Photographic Gelatine The Photographic Process The Manufacture of Photographic Emulsions Coating Ink-jet Media Cosmetics Structure of the Skin Aging of the Skin Structure of the Hair Collagen in Cosmetic Applications Direct Effects Indirect Effects in Skin and Hair Care Protein Surfactants Technical Applications Microencapsulation Using Complex Coacervation Microencapsulation by Spray Drying Adhesives and Building Materials Paper Processing Analytics Gelatine Films and Coatings Detergents and Cleansing Agents Electro-plating and Suspension Polymerization Environmental Protection 295 References The Role of Collagen Hydrolysate in the Prophylaxis of Osteoarthritis and Osteoporosis Osteoarthritis Genesis and Conventional Therapy Preventive Treatment with Collagen Hydrolysate Mode of Action Clinical Studies Osteoporosis Processing into Food Supplements 307

10 X Contents 4.4 Future Prospects 308 References Future Prospects Global Megatrends and Opportunities Increasing Population with an Increasing Proportion of Elderly People No one Type of Grain can Cover all Nutrient Requirements Health is an Invaluable Asset Low-calorie, Low-fat, and Low-carb The Digital Revolution Continues Environmentally Friendly Production Processing Is Gaining Ground Our Oil Reserves Are Shrinking Gelatine s Flexibility will also be in Demand Tomorrow 317 Reference Glossary 319 Subject Index 331

11 XI Gelatine An Element of Our Life Today, we encounter gelatine in practically all areas of modern life. In spite of this, many experts, product developers and technologists often spontaneously associate gelatine with gummy bears and pharmaceutical capsules; they are still not fully aware that this natural product has numerous other application possibilities. In the future, however, interest in gelatine will not just be restricted to classical applications; new uses in health care and in specialized technical areas will result in gelatine and gelatine hydrolysates, due to their unique properties, becoming a focal point of interest for a much wider public. This Handbook of Gelatine is intended to provide an insight into all current and numerous potential applications of this extremely versatile protein. It is designed to provide comprehensive background knowledge of the manufacture and the technological and physiological properties of the multi-talent gelatine and is directed principally to students, experts and technologists in the fields of industry, science and healthcare. The various processing possibilities and applications in the areas of nutrition, medicine, pharmaceuticals and photography are comprehensively described. The book also gives an overview of the worldwide historical development of the entire industrial sector. In order to make our Handbook suitable for as wide a readership as possible, we have deliberately refrained from giving complex theoretical explanations. Instead, we have provided a well-founded scientific basis of the substance gelatine. In doing so, we have focused entirely on the practical aspects of working with gelatine. A glossary of terms relevant to this specialist area is also provided to aid understanding. Furthermore, specific literature references are given in each chapter; these will provide further information for those interested. We would like to express our thanks to all who have contributed towards making this book possible. In particular, we would like to thank the employees of the GELITA Group worldwide and many other international companies involved in the manufacture of gelatine. All have made an enormous contribution towards describing the different facets of the wonderful natural product gelatine and the development of the industry. Gelatine Handbook: Theory and Industrial Practice. R. Schrieber and H. Gareis Copyright WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim ISBN:

12 XII Gelatine An Element of Our Life We wish our readers many and valuable new insights, suggestions and help regarding gelatine and trust we have managed to fill any gaps that may have existed concerning gelatine and its applications. Eberbach, November 2006 Reinhard Schrieber Dr. Herbert Gareis