Gelatin powder
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Gelatin Powder: Extraction, Properties, and Applications
Extraction of Gelatin Powder from Camel Skins
Gelatin powder can be derived from various animal sources, including camel skins. The extraction process involves heating and chemical pretreatment methods. For instance, camel skins are soaked in calcium hydroxide, neutralized with ammonium sulfate, and then subjected to a series of heating steps to extract the gelatin. The resulting gelatin is filtered, centrifuged, and dried to produce a yellowish powder. The yield and properties of the gelatin, such as gel bloom, melting point, and gelling point, vary depending on the age of the camel1.
Gelatin-Sodium Alginate Films with Antioxidant Properties
Gelatin can be combined with other substances to enhance its properties. For example, gelatin-sodium alginate (GSA) films integrated with Pseuderanthemum palatiferum freeze-dried powder exhibit improved physical properties and antioxidant activity. These films show increased tensile strength and water solubility, making them suitable for food packaging applications. The addition of phenolic compounds from PFP enhances the interaction between gelatin and the film matrix, contributing to better thermal resistance and microstructure2.
Enhancing Gelatin Solubility through Electrospinning
One of the challenges with gelatin powder is its limited solubility at room temperature. Electrospinning has been explored as a method to produce cold water-soluble gelatin nanofibers. This technique involves creating nanofiber sheets from gelatin, which dissolve more readily in water at ambient temperatures. The electrospun gelatin also shows improved emulsion and foam-forming abilities, making it a promising feedstock for food technology applications where solubility and control over physical properties are crucial3.
Rheological and Textural Properties of Gelatin Gels
The concentration of gelatin and the addition of other proteins significantly affect the rheological and textural properties of gelatin gels. Higher gelatin concentrations result in stronger gels with higher gelling and melting temperatures. The addition of milk proteins like whey protein isolate (WPI), milk protein concentrate (MPC), and skim milk powder (SMP) can further modify these properties. For instance, MPC and SMP enhance the gel's rheological properties, while WPI has a negative effect. The pH level also plays a crucial role, with lower pH levels inhibiting gelation4.
Impact of Water-Insoluble Powders on Gelatin Gels
Adding water-insoluble powders such as glass powder, titanium oxide, and calcium carbonate to gelatin gels can alter their physical properties. These powders increase the hardness of the gelatin sheet due to their volumetric effect rather than surface interaction. However, the tensile strength remains unaffected. The addition of these powders can decrease the limiting strain, indicating a potential range for optimal powder concentration to maintain the gelatin's plastic flow5.
Gelatin in Calcium Phosphate Cements
Gelatin can also be used to improve the properties of calcium phosphate cements. When added to the cement mixture, gelatin accelerates the setting reaction and enhances the mechanical properties, such as compressive strength. This improvement is attributed to the reduced porosity and more compact microstructure of the composite cements6.
Gelatin-Based Edible Films for Food Packaging
Gelatin is increasingly being used in food packaging due to its biodegradability, low cost, and good antibacterial and antioxidant properties. However, pure gelatin films have poor waterproof and mechanical properties. To overcome these limitations, gelatin can be modified by adding active ingredients and biopolymers. These modifications enhance the mechanical properties and effectiveness of gelatin-based films in preserving food quality10.
Conclusion
Gelatin powder, derived from various animal sources, has versatile applications in food and pharmaceutical industries. Its properties can be significantly enhanced through various methods, including combining with other substances, electrospinning, and adding water-insoluble powders. These advancements make gelatin a promising material for applications ranging from food packaging to biomedical uses.
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Most relevant research papers on this topic
Gelatin from camel skins: Extraction and characterizations
Camels' skins are a promising source of gelatin for use in food and pharmaceutical products due to their high gelatin yield and properties varying with age.
Gelatin-sodium alginate based films with Pseuderanthemum palatiferum (Nees) Radlk. freeze-dried powder obtained by subcritical water extraction
Blending gelatin-sodium alginate films with Pseuderanthemum palatiferum freeze-dried powder improves tensile strength, antioxidant activity, and can potentially extend food shelf life in packaging applications.
Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties
Electrospinning can produce cold water soluble gelatin nanofibers, offering potential for use in food and pharmaceutical applications requiring cold water solubility and improved control of physical, functional, and textural properties.
Rheology, texture and microstructure of gelatin gels with and without milk proteins
Higher gelatin concentrations lead to stronger gels, higher gelling and melting temperatures, and the addition of milk proteins alters the gel's rheological properties and microstructure.
Highly CitedEffect of water-Insoluble Powder Addition on Physical Properties of Gelatin Gel
Water-insoluble powder addition to gelatin gel makes it hard by volumetric effect, but has no effect on tensile strength, suggesting a suitable range for maintaining plastic flow.
Effect of added gelatin on the properties of calcium phosphate cement.
Adding gelatin to calcium phosphate cement accelerates setting and improves mechanical properties, with compressive strength increasing up to 10.7-14.0 MPa compared to control samples.
Highly CitedAlumina casting based on gelation of gelatine
This study presents a new gelation-based alumina casting technique, enabling the production of rigid green ceramic compacts without special debinding operations.
Highly CitedComparison of γ-radiation and electron beam irradiation effects on gelatin
Both -radiation and electron beam irradiation cause similar decreases in viscosity in gelatin solutions, indicating similar effects on gelatin's rheological properties.
Optimization of gelatin and gum arabic capsule infused with pandan flavor for multi-core flavor powder encapsulation.
The optimized gelatin-gum arabic capsules with pandan flavor effectively encapsulate Michelia Alba D.C. flavor powder, retaining the flavor and protecting it from heat.
Application of Gelatin in Food Packaging: A Review
Gelatin-based edible films with modified properties can offer eco-friendly, biodegradable alternatives to traditional plastic food packaging.
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