Gelatin

Gelatin (from Latin "gelatus" — frozen) ― a mixture of proteins of animal origin. Gelatin is a gelling protein substance that is obtained from bones and animal skin by means of digestion (when this happens, the denaturation of collagen). Dry gelatin is a product of tasteless, odorless, transparent, almost colorless or slightly yellow. In cold water and dilute acids swells up, but does not dissolve. Swollen gelatin dissolves when heated, forming a sticky solution that solidifies into jelly.
It is a product of processing of collagen, widespread natural protein substance that forms the main component of connective tissue of vertebrates, especially in the skin, ossein of bones and tendons. Amino acid and elemental composition close to that of collagen.
Main acids: glycine (about 27%), Proline (16%), hydroxyproline (about 14%), glutamic acid (about 12%), arginine (about 9%), lysine (about 5%).
Elemental composition: of 48.7-51.5% of carbon; 6,5-7,2 % of hydrogen; 17,5-18,8 % nitrogen, 24,2-26,8 % oxygen; 0.3 to 0.7 percent sulphur. In the gelatin of about 15% of water and about 1% ash. The best varieties are poorly painted yellow, density 1.3-1.4 g/cm3. Due to the presence of gelatin in the acidic (carboxyl) and basic (amino) groups it is amphoteric.

Edible gelatin is applied in variety of industries:
in the pastry for the production of jelly, fruit jelly chewy sweets, desserts, creams, cakes;
- dairy for ice cream production, yoghurt, dessert cheese;
- meat and fish processing - for jellied meat and fish, jellies, Brawn, canned meat and fish;
- in the beverage industry for precipitation and clarification (of the clarification) of the wines.

Gelatin for medical and pharmaceutical industry it is used:
- for the manufacture of hard and soft capsules;
- in the manufacture of plasma substitutes solutions;
- in the manufacture of hemostatic agent;
- for the production of hemostatic dressing materials.