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KMID : 1160619970020030263
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Preventive Nutrition and Food Science
1997 Volume.2 No. 3 p.263 ~ p.268
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Applications of Gelatin in Food and Biotechnology
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Yang Jae-Sung
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Abstract
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Gelatin is a high molecular weight polypeptide derived fro mcollgen, theprimary protein component of animal connective tissues, which include bone, skin and tendon. Gelatin is usually produced from two different sources of raw materials (skins or bones) which are processed in two ways(line or acid). According to this pretreatment, gelatin can be divided into elatin type A(acid) and B(lime). The market is essentially driven by thre demand sectors: food, harmaceuticals(capsules) and photography. Although there is some potential threat in the photography sector, the oher tow sectors are well placed for futher growth.
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KEYWORD
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gelatin, pretreatment, demand sector, viscosity, gelatin type
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FullTexts / Linksout information
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Listed journal information
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