Gelatine Handbook -- Contents -- Gelatine - An Element of Our Life -- 1 Introduction -- 1.1 Gelatine - Yesterday, Today, and Tomorrow -- 1.1.1 The Future of Gelatine Has Just Begun - Its Multi-faceted History Is Proof -- 1.1.2 It All Began with Glue -- 1.1.3 Pure Luxury for Kings and Aristocrats -- 1.1.4 During the Napoleonic Wars, Gelatine Was Systematically Researched as a Source of Protein -- 1.1.5 Suddenly, Medicines No Longer Had a Bitter Taste -- 1.1.6 Gelatine Helped to Popularize Photography -- 1.1.7 Magically Appearing Text -- 1.1.8 Gelatine Literally on Everyone's Lips -- 1.1.9 An Essential Element of Our Daily Lives -- 1.2 The Development of the Gelatine Industry -- 1.2.1 Period 1800-1865 -- 1.2.2 Period 1866-1900 -- 1.2.3 Period 1901-1914 -- 1.2.4 Period 1915-1918 -- 1.2.5 Period 1919-1939 -- 1.2.6 Period 1940-1948 -- 1.2.7 Period 1949-1972 -- 1.2.8 Period 1973-1993 -- 1.2.9 Period 1994-2005 -- References -- 2 From Collagen to Gelatine -- 2.1 Basic Chemical/Physical Principles and Technological Properties -- 2.1.1 Basic Chemical/Physical Principles -- 2.1.1.1 Chemical Composition and Molecular Structure of Collagen -- 2.1.1.2 The Conditioning Process and its Effects on the Amino Acid Composition of Gelatine -- 2.1.1.3 The Conditioning Process and its Effect on the Molecular weight Distribution of Gelatine -- 2.1.2 Technologically Important Properties and Characteristics of Gelatine -- 2.1.2.1 Gel Formation, Viscosity, and Texture -- 2.1.2.2 Gel Strength/Bloom Value -- 2.1.2.3 The Kinetics of Gel Formation -- 2.1.2.4 The Rheology of a Gelatine Solution -- 2.1.2.5 From Gelatine/Water to Complex Systems -- 2.1.2.6 Surface Properties -- 2.1.2.7 Amphoteric Behavior/Isoelectric Point -- 2.1.2.8 Protective Colloid Function -- 2.1.2.9 Adhesion Properties -- 2.1.3 Basic Principles for Selecting a Suitable Type of Gelatine.

2.1.4 Chemically Modified Gelatines -- 2.2 Manufacture of Gelatine: Theory and Practice -- 2.2.1 The Raw Material ''Ossein'' -- 2.2.1.1 Maceration -- 2.2.1.2 Pressure Hydrolysis -- 2.2.2 The Raw Material ''Hide Split'' -- 2.2.3 The Raw Material Pigskin -- 2.2.4 Conditioning -- 2.2.4.1 Alkaline Pretreatment ''Conditioning'' for Type B Gelatine -- 2.2.4.2 Acid Pretreatment for Type A Gelatine -- 2.2.5 Traditional Extraction (Batch Process) -- 2.2.6 Continuous Extraction -- 2.2.7 Production of Fish and Fowl Gelatine -- 2.2.8 Processing the Extracted Gelatine -- 2.2.8.1 Filtration and Clarification -- 2.2.8.2 Deionization -- 2.2.8.3 Concentration -- 2.2.8.4 Final Sterilization -- 2.2.8.5 Drying Process for Granulated Gelatine -- 2.2.8.6 Standardization and Packaging of Granulated Gelatine -- 2.2.9 Manufacture of Leaf Gelatine -- 2.2.10 Instant Gelatine -- 2.2.11 Gelatine Hydrolysate -- 2.2.12 Environmental Aspects of Gelatine Manufacture -- 2.3 Quality Control and Certified Product Safety -- 2.3.1 The Quality Assurance Process -- 2.3.1.1 Raw Materials -- 2.3.1.2 Production -- 2.3.2 Standard Quality Tests on the Final Product -- 2.3.2.1 Gel Strength (Bloom Value) -- 2.3.2.2 Viscosity -- 2.3.2.3 pH -- 2.3.2.4 Water Content -- 2.3.2.5 Color and Clarity -- 2.3.2.6 Sulfur Dioxide and Peroxides -- 2.3.2.7 Odor and Taste -- 2.3.2.8 Inorganic Components -- 2.3.2.9 Conductivity -- 2.3.3 Microbiological Tests -- 2.3.4 Special Chemical/Technological Tests -- 2.3.4.1 Gelation Point, Melting Point, Gelation Time -- 2.3.4.2 Rheology -- 2.3.4.3 The Foam Test (foam capacity and stability) -- 2.3.4.4 Isoelectric Point -- 2.3.4.5 Molecular Weight Distribution -- 2.3.4.6 Nitrogen Determination using the Kjeldahl Method -- 2.3.4.7 Determination of Gelatine Protein -- 2.3.4.8 Hydroxyproline -- 2.3.5 Special Tests for Photographic Applications.

2.3.5.1 Characterization of Photographic Properties -- 2.3.5.2 Hardening Behavior -- 2.3.5.3 Gold Number -- References -- 3 Practical Aspects -- 3.1 Basic Processing -- 3.1.1 The Functional Properties of Gelatine Compared with Other Hydrocolloids -- 3.1.1.1 Agar-agar -- 3.1.1.2 Carrageenans -- 3.1.1.3 Alginates -- 3.1.1.4 Pectin -- 3.1.1.5 Locust Bean Gum -- 3.1.1.6 Gum Arabic -- 3.1.1.7 Modified Cellulose -- 3.1.1.8 Starch and its Derivatives -- 3.1.1.9 Xanthan Gum -- 3.1.1.10 Gellan Gum -- 3.1.1.11 Conclusion and Outlook -- 3.1.2 Dissolution Kinetics and the Rheological Behavior of a Gelatine Solution are Central to Process Optimization -- 3.1.2.1 Process Steps for Dissolution -- 3.1.2.2 Factors Influencing Dissolution - Particle Size -- 3.1.2.3 Factors Influencing Dissolution - the Matrix -- 3.1.2.4 Traditional Two-step Processing versus the Modern Hot-Melt Process -- 3.1.2.5 The Viscous Behavior of a Gelatine Solution During Further Processing -- 3.1.2.6 Setting Temperature and Setting Time -- 3.1.2.7 Process Optimization in Practice -- 3.1.2.8 Special: Processing Leaf Gelatine -- 3.1.3 The Typical Properties of Instant Gelatine Must be Taken into Account when Processing -- 3.1.4 Gelatine Hydrolysate - a Non-gelling but Versatile Product -- 3.2 Gelatine Applications -- 3.2.1 Confectionery and Gelatine Desserts -- 3.2.1.1 Fruit Gummies -- 3.2.1.2 Mallows -- 3.2.1.3 Bar Products -- 3.2.1.4 Gelatine Desserts -- 3.2.1.5 Other Confectionery Applications -- 3.2.1.6 Interaction with Other Ingredients -- 3.2.2 Dairy Products and Pastries -- 3.2.2.1 Stirred and Thermally Treated Fermented Milk Products -- 3.2.2.2 Stabilization Against Syneresis -- 3.2.2.3 Fermented Milk Drinks -- 3.2.2.4 Ice Cream and Whipped Desserts -- 3.2.2.5 Stabilization of Cream -- 3.2.2.6 Sandwich Spreads and Cheeses -- 3.2.2.7 Powdered Dairy Products.

3.2.2.8 Gelatine in Combination with other Hydrocolloids -- 3.2.3 Meat and Delicatessen Products -- 3.2.3.1 Aspic Products -- 3.2.3.2 Gelatine Glazing and Dipping Masses -- 3.2.3.3 Binding of Cooking Juice -- 3.2.3.4 Water Binding in Fresh Meat -- 3.2.3.5 Pickled Products -- 3.2.3.6 Reduction of Baking, Frying, and Grilling Losses -- 3.2.3.7 Mayonnaise and Salad Dressings -- 3.2.3.8 Other Aspects -- 3.2.4 Beverages -- 3.2.4.1 Selecting the Most Suitable Type of Fining Gelatine -- 3.2.4.2 Determining the Optimal Quantity of Gelatine -- 3.2.4.3 Combined Gelatine-Silicic Acid/Bentonite Fining -- 3.2.4.4 Procedure for Fining with Gelatine -- 3.2.4.5 Dosage of Gelatine -- 3.2.4.6 Factors that Influence Fining Efficiency -- 3.2.4.7 Hot Fining of Fruit Juices -- 3.2.4.8 Pre-fermentation Fining with Liquid Gelatine Hydrolysates -- 3.2.5 The Traditional and Modern Nutritional Science of Gelatine -- 3.2.5.1 Gelatine and Nutrition - a Historical Review -- 3.2.5.2 Protein Requirement and Biological Value -- 3.2.5.3 Nutritional and Physiological Importance of Gelatine -- 3.2.5.4 Gelatine for Modern, Health-promoting Foodstuffs (Low-fat, Low-carb, Low-calorie) -- 3.2.6 Pharmaceuticals and Medicine -- 3.2.6.1 Gelatine in the Pharmacopoeias -- 3.2.6.2 Gelatine Capsules -- 3.2.6.3 Plasmas Substitutes -- 3.2.6.4 Vitamin Coating -- 3.2.6.5 Other Gelatine Applications in Pharmaceutical Technology -- 3.2.6.6 Medical Applications -- 3.2.7 Photography and Ink-jet Printing -- 3.2.7.1 Characteristics of Photographic Gelatine -- 3.2.7.2 The Photographic Process -- 3.2.7.3 The Manufacture of Photographic Emulsions -- 3.2.7.4 Coating -- 3.2.7.5 Ink-jet Media -- 3.2.8 Cosmetics -- 3.2.8.1 Structure of the Skin -- 3.2.8.2 Aging of the Skin -- 3.2.8.3 Structure of the Hair -- 3.2.8.4 Collagen in Cosmetic Applications - Direct Effects.

3.2.8.5 Indirect Effects in Skin and Hair Care -- 3.2.8.6 Protein Surfactants -- 3.2.9 Technical Applications -- 3.2.9.1 Microencapsulation Using Complex Coacervation -- 3.2.9.2 Microencapsulation by Spray Drying -- 3.2.9.3 Adhesives and Building Materials -- 3.2.9.4 Paper Processing -- 3.2.9.5 Analytics -- 3.2.9.6 Gelatine Films and Coatings -- 3.2.9.7 Detergents and Cleansing Agents -- 3.2.9.8 Electro-plating and Suspension Polymerization -- 3.2.9.9 Environmental Protection -- References -- 4 The Role of Collagen Hydrolysate in the Prophylaxis of Osteoarthritis and Osteoporosis -- 4.1 Osteoarthritis -- 4.1.1 Genesis and Conventional Therapy -- 4.1.2 Preventive Treatment with Collagen Hydrolysate -- 4.1.2.1 Mode of Action -- 4.1.2.2 Clinical Studies -- 4.2 Osteoporosis -- 4.3 Processing into Food Supplements -- 4.4 Future Prospects -- References -- 5 Future Prospects - Global Megatrends and Opportunities -- 5.1 Increasing Population with an Increasing Proportion of Elderly People -- 5.2 No one Type of Grain can Cover all Nutrient Requirements -- 5.3 Health is an Invaluable Asset -- 5.4 Low-calorie, Low-fat, and Low-carb -- 5.5 The Digital Revolution Continues -- 5.6 Environmentally Friendly Production Processing Is Gaining Ground -- 5.7 Our Oil Reserves Are Shrinking -- 5.8 Gelatine's Flexibility will also be in Demand Tomorrow -- Reference -- 6 Glossary -- Subject Index.