In principle, the process of making gelatin can be divided into two kinds of processes and acid-bas

Gelatin is a hydrocolloid which can be used as a gelling, thickening agents (thickner) or stabilizer. Gelatin is different honeycomb texture with other hydrocolloids, as most hydrocolloids are polysaccharides such as carrageenan and pectin, honeycomb texture while gelatin is easily digestible protein, honeycomb texture containing all essential amino acids except tryptophan.
11.1 to 11.7
Judging from their chemical structure which is an amino acid polypeptide, gelatin is a compound ampoter. The charge of amino acids can be positive or negative change depends on the surrounding medium (solvent).
Usefulness of gelatin primarily is to transform the liquid into an elastic solid or changing the shape of the sol to gel. Reaction by gelatin gel formation is reversible because when the gel is heated insoles will be formed and re-formed when cooled to gel again. These circumstances distinguish the gel of pectin, alginate, starch, egg albumin and milk proteins that form gelnya irreversible.
Maximum 16%
In principle, the process of making gelatin can be divided into two kinds of processes and acid-base process. The difference between the two lies in the process perendamannya. Finally there are two types of products, namely type A and type B.
Degreasing is the removal of fat from the bone tissue. Effective removal of fat on bone conducted at a temperature between the melting point of fat and bone albumin coagulation temperature is between 32-80 C, to produce an optimum fat solubility.
Demineralization aims to eliminate the salts of calcium and other salts thus obtained ossein. This process lasts for 10-14 days in acid-resistant containers, in acidic solution (can be sulfuric acid, sulphurous honeycomb texture acid, phosphoric acid and hydrochloric acid is best) with a concentration of between 4-7%.
Advantages of the process include acid is the raw material preparation requires only a relatively short time, lower cost and in a short time are also capable of changing the acid triple helical collagen fibers into a single chain, while the alkaline process produced a double chain.
Extraction honeycomb texture is the process to change the denaturation honeycomb texture of collagen fibers with the addition of water insoluble compounds breaking honeycomb texture hydrogen bonds at room temperature or a lower temperature. Extraction temperature range used between 50 C. and 100 C. or lower, while the pH value of extraction can vary for each method. Filtering solution is done to eliminate other substances that do not dissolve the gelatin will reduce the purity.
Concentration of gelatin solution to increase the total solid solution thus speeding up the drying process by using a rotary evaporator. Concentration carried out for 5 hours at a temperature of 70 C to reach a concentration of 25-30%.
The last step is drying the gelatin has densely concentrated with direct sunlight or by using a dryer with a temperature 32-60 C. Drying is complete when the moisture content reaches 9-12% gelatin for 24 hours.
In principle, differences in the process honeycomb texture of making gelatin type A and type B are in the process of perendamannya. honeycomb texture In the manufacture of gelatin type A, the raw material was treated while soaking in acid treatment was applied to produce type B gelatin is soaking in lime water (alkaline). This process is called honeycomb texture alkaline process.
The raw material of type B gelatin derived from animal skin and bones. In the production of type B gelatin bone soaking in a solution of hydroxide (liming) honeycomb texture with concentrations between 5-15% for 3-8 weeks. This process aims to dissolve the non-collagen components and to soften ossein. Ossein which will facilitate the process of extracting soft as gelatin solution easily formed during the immersion process
Other changes that occur during the liming is hidogen break the bond and electrostatic bonding, as well as some inter-chain covalent collagen can be disconnected. If liming is not done properly (time and concentration), can occur in the collagen honeycomb texture solubility of lime solution. This can lead to a decrease honeycomb texture in the yield of the resulting gelatin. For the next process same as the process of making gelatin type A.
Gelatin is very important in order to diversify foodstuffs, because of high nutritional value that is primarily of the high levels of protein and amino acids, honeycomb texture especially the low fat content. Dry gelatin contains about 84-86% protein, 8-12% water and 2-4% minerals. Of the 10 essential amino acids the body needs, gelatin contains 9 essential amino acids, an essential honeycomb texture amino acid that is barely contained in a gelatin that tryptophan
a. Type of food products honeycomb texture in general: serves as a thickening agent, coagulant, making the product becomes elastic, honeycomb texture emulsifiers, stabilizers, foaming, water binding, honeycomb texture thin coatings, nutrient enrichment.
f. Type