Camel gelatin composition, properties, production, and applications
Gelatin is an important protein produced through partial hydrolysis of collagen from animal parts and byproducts such as cartilage, bones, tendons, and hides. The ability of gelatin to form a thermo-reversible gel at normal body temperature and high water content make it an exceptional food ingred...
| Main Authors: | , , , , |
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| Format: | Book Chapter |
| Language: | English |
| Published: |
IGI Global
2020
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/77749/ http://irep.iium.edu.my/77749/1/77749_Camel%20gelatin%20composition%2C%20properties-bc.pdf |
| Summary: | Gelatin is an important protein produced through partial hydrolysis of collagen from animal parts and
byproducts such as cartilage, bones, tendons, and hides. The ability of gelatin to form a thermo-reversible
gel at normal body temperature and high water content make it an exceptional food ingredient. A good
quality gelatin is translucent, brittle, colorless (sometimes slightly yellow), bland in taste, and odorless. Gelatin has been found useful as stabilizer and filler in dairy products and other food industries.
Recently, the global gelatin production net over 300,000 metric tons: 46% were from pigskin, 29.4% from
bovine hides, 23.1% from bones, and 1.5% from other parts. Although camels have been recognized as
source of meat and milk, utilization of camel bones and skins for gelatin production has not been fully
explored. This chapter will discuss the processing of camel gelatin extraction. |
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