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 |
| _version_ | 1848788494993850368 |
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| author | Jaswir, Irwandi Al-Kahtani, Hassan Abdullah M. Octavianti, Fitri Lestari, Widya Yusof, Nurlina |
| author_facet | Jaswir, Irwandi Al-Kahtani, Hassan Abdullah M. Octavianti, Fitri Lestari, Widya Yusof, Nurlina |
| author_sort | Jaswir, Irwandi |
| building | IIUM Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T17:41:44Z |
| format | Book Chapter |
| id | iium-77749 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T17:41:44Z |
| publishDate | 2020 |
| publisher | IGI Global |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-777492021-01-18T01:19:09Z http://irep.iium.edu.my/77749/ Camel gelatin composition, properties, production, and applications Jaswir, Irwandi Al-Kahtani, Hassan Abdullah M. Octavianti, Fitri Lestari, Widya Yusof, Nurlina RK Dentistry 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. IGI Global 2020 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/77749/1/77749_Camel%20gelatin%20composition%2C%20properties-bc.pdf Jaswir, Irwandi and Al-Kahtani, Hassan Abdullah M. and Octavianti, Fitri and Lestari, Widya and Yusof, Nurlina (2020) Camel gelatin composition, properties, production, and applications. In: Health and environmental benefits of camel products. IGI Global, Hershey PA, USA, pp. 306-327. ISBN 9781799816041 https://www.igi-global.com/book/handbook-research-health-environmental-benefits/233687 10.4018/978-1-7998-1604-1 |
| spellingShingle | RK Dentistry Jaswir, Irwandi Al-Kahtani, Hassan Abdullah M. Octavianti, Fitri Lestari, Widya Yusof, Nurlina Camel gelatin composition, properties, production, and applications |
| title | Camel gelatin composition, properties, production,
and applications |
| title_full | Camel gelatin composition, properties, production,
and applications |
| title_fullStr | Camel gelatin composition, properties, production,
and applications |
| title_full_unstemmed | Camel gelatin composition, properties, production,
and applications |
| title_short | Camel gelatin composition, properties, production,
and applications |
| title_sort | camel gelatin composition, properties, production,
and applications |
| topic | RK Dentistry |
| url | http://irep.iium.edu.my/77749/ http://irep.iium.edu.my/77749/ http://irep.iium.edu.my/77749/ http://irep.iium.edu.my/77749/1/77749_Camel%20gelatin%20composition%2C%20properties-bc.pdf |