Gelatin Application on Food Products
This product produced
from processing of animal skins and bones is used a lot as convenience food
ingredient. Halal (permitted in Islam) status of gelatin depends on livestock
kind, way of slaughtering, and material and processed tools which are used.
To produce gelatin
from bones, the bones need to be crushed first and then the fats and meat
adhering on them need to be taken away. Then minerals of the bones are taken
away using aqueous hydrochloride acid so that the minerals are dissolved. The
rest after dissolving the minerals is a protein called collagen which then is
changed into gelatin through heating in water. Collagen solution is cleaned
from contaminant through filtering. After being clean, the solution is being
concentrated, formed into gel and dried. Dried gelatin can be milled to be soft
or rough flour depends on the aim of usage.
To produce gelatin
from skins, the process depends so much on the age of livestock which the skins
are used in this process. Skins from young animal can be turned into acid to pH
4 easily and then they are warmed up to denature collagen, so the collagen is
dissolved as gelatin. Skins from old animal need a base treatment (or caustic
soda) to separate hair and make the skins condition being soluble in hot water.
After base treatment, they need an acid treatment, then being dissolved in hot
water like the young skins process. Gelatin solution then is filtered,
sterilized, concentrated, formed into gel, and dried. Base process from skins
of old animal produces gelatin with isoelectric point around 5, but the one
which is produced without enduring base treatment produces isoelectric point
around 7 to 9 .
Characteristic and
Benefit of Gelatin
Halal status of
gelatin product depends on livestock kind, way of slaughtering, and material
and processed tools which are used. To avoid the not halal status possibility
of material which is used to produce gelatin, so scales and bones of fish can
be used. Fish includes an animal which doesn’t need slaughtering. But gelatin
from scales and bones of fish has gel power less than cow and pig. However
skins and bones of fish from harm water like Indonesia
Gelatin as protein of
collagen fission product which comes from skins and bones is very useful to
health. Collagen alone naturally is an ikat tissue protein which is present in
the whole body, and also in bones and joints of the bones. Gelatin can fix nail
and hair damages, and also to give shinny effect on hair. Consumption of
gelatin can be used also to help overcoming osteoporosis and arthritis by
giving raw material for ikat tissue forming in bones and joints of the bones. A
study which use mouse with isotope tracer shows that many gelatins are present
in joints of the bones, and this indicate that gelatin is used as material to
fix the damage condition in joints caused by arthritis. Consumption of gelatin
also decreases the body bone collagen damage and also decreases the damage
caused by osteoporosis.
Gelatin as food ingredient
has special characteristics. They are soluble in water and forming elastic and
stable gel, and also melting at temperature below body temperature. Beside
that, gel of gelatin can be formed at wide pH area and doesn’t need
mineral/metal. Jelly which is made from gelatin has texture that is melting if
it is masticated and then relinquishing flavor content. Another gelatin
characteristic is having a character like glue, so that it can be used in
tablet or various taste coated candy production. Gelatin also can control the
crystallization process where in crystal ice cream production which is formed
to be very soft and giving very soft texture. Film forming characteristic can
be used in soft and hard capsule production. Film characteristic and gelatin microencapsulation
can be made to make oil in micro capsule. This film and foam forming
characteristic together is used in making product like “marshmallow”. Gelatin
also has emulsification characteristic, so it can be used in producing toffees,
margarine, and ice cream. Congeal characteristic can be used to avoid syneresis
(condition when water is separated from product). Gelatin also can be used to
purify fruit juice because it can bind tannin which is contained in fruit and
forming sediment. If the sediment is separated, so clear fruit juice can be
got.
The Usage of Gelatin
Gelatin can be used as
solution in water. This solution can be an aqueous or thick solution. For
aqueous solution, gelatin flour is dissolved in hot water. After the gelatin is
dissolved, the solution is cooled by adding cold water. To get thick gelatin
solution, one part of gelatin is quick stirred in water as much as two parts.
After that the blend is treated with no activity during half an hour where the
gelatin will swell and the particles become soft. Gelatin paste which is
produced can be added into hot syrup which is used as ingredient in
confectionary production.
Gelatin is protein, so
it is better not to be used to fresh young pineapple and papaya. Pineapple
contain bromelin protease enzyme and papaya contain papain enzyme which can
damage gelatin. But if pineapple and papaya have undergone heating like
pineapple canned, so the gelatin can be used well.
Good storage in clean,
dry and good ventilation condition make dry gelatin durable. After one until
four years, the gel forming power of gelatin decreases until 5%. For home user,
gelatin is better being kept inside of glass container closed very tightly.
Gelatin solution can’t be frozen because it can cause syneresis. But products
which use gelatin can be durable if the water activity is low, or using
benzoate acid if the food system is in high acidity. Gelatin protein has lack
of tryptophane, one of essential amino acid, but has high content of lysine.
Excess of this can fill the lack of plants protein which commonly has low
content of lysine and increase nutrition value of bread and others products
which use plants food material like cereals.
Source:
Murwani, R. 2006.
Aplikasi Gelatin pada Produk Pangan. Food Review Indonesia
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