GELATINE

INTRODUCTION
GELATINE?
Can we eat
gelatine?
 GELATINE
A protein obtained through partial
hydrolysis collagen.

Type of hydrolysis: Source of collagen:

▪ Acid ▪ Skin
▪ Alkaline ▪ White Tissue
▪ Enzymatic ▪ Bones of Animal
 GELATINE
Physical Properties

Translucent brittle solid substance

Colourless or slightly yellow
Nearly tasteless and odourless
 Example of
Product Using
Gelatine
FLAVOURED & COLOURED JELLY
 JELLYBEANS
Jellybeans are small bean-shaped sugar candies with soft
candy shells and thick gel interiors.
Gummy Candies
ICE CREAM
CHEESE CAKE
HISTORY OF
GELATINE
 8000 – 4000 years ago
Cave dweller used animal tissue to
produce gelatine like mixture and
collagen to produce NATURAL GLUE.
 Ancient Egyptian
Ancient Egyptians – use the known
animal glue for furniture.
 500 years
Pickled dishes with "glittering
calves'-foot jelly" were
commonly served at the
banquets of King Henry VIII of
England.
 1682
The French mathematician
DENIS PAPIN invented a
pressure-cooking pot called
a “digester” and described a
cooking process in which he
tried to obtain a jelly-like
mixture from bones.
 1803 - 1815
Napoleonic era – Gelatine
used as source of protein to
feed the French as short of
meat supply during war with
British
 1833

F.A.B Mothes– invented an instrument to make

gelatine capsules.
The one-piece gelatine capsules used as
pharmaceutical dosage.
Aim to cover the unpleasant taste of medicinal
substances & enable swallowing.
 1875
Emergence of large manufacturer to produce gelatine.
Technology transfer

American fine tune/ enhance the

gelatine capsule design and production.

Emerging of the 2 parts gelatine capsule

Insertion of powder/granules into slim

capsules – hard capsule
 1880
Invention of ready-to-use photographic plates coated
with gelatine emulsion – negative plates.
 1914 - 1945
World War I:
i. Using gelatine base substances as blood
replacement or plasma expanders

World War II
i. High usage of gelatine sponge as hemostatic
agent against surgical bleeding.
 1970 - 1990
Liquid protein used in sector

BEAUTY HEALTHCARE
FUTURE

GELATINE has many successful and well-known uses

in a wide range of fields – from cosmetics and food
preparation to pharmaceutical and medical
applications.
And as a versatile natural product, gelatine
continues to inspire researchers and scientists all
over the world to discover new and often unexpected
uses.
 EVOLUTION
OF GELATINE
 Evolution of Product from Gelatine

Gelatine Gelatine Gelatine

Marshmallow
powder Dessert Tablet

Emulsifier/
Stabiliser
Fruit Yoghurt Gummy Bears
SOURCE OF
GELATINE
 GELATINE

Sourced from collagen rich

animal
COLLAGEN RICH ANIMAL
MAJOR SOURCES for Manufacturing
OTHER SOURCES
OTHER SOURCES

Chicken
Feet
Animal parts to use….

 Skin
 Split
 Bone
 White connective tissue
Animal
Split
PROCESSING
OF GELATINE
Gelatine Process Flow – Various Raw Material
 Gelatine Process Flow
TYPES OF GELATINE PROCESSING

Alkaline treatment Acid Treatment

• Cattle’s hide • Bone

• Pig’s Hide • Fish Skin
• Type B Gelatine
• Type A Gelatine
PROPERTIES
OF GELATINE
Reasons why gelatine is important…

Gelatine has multi technological functions

Gelatine is colourless

Gelatine is odourless

Gelatine is tasteless
 PROPERTIES of GELATINE
Chemistry & functionality of gelatine

Gelling Surface behaviour

Properties Properties
Gel formation Emulsion formation & stabilisation
Texturizing Protective colloid function
Thickening Foam formation & stabilisation
Water binding Film formation
Adhesion / Cohesion
 GELATINE
Versatile characteristic enable to be used in
many category of industry, such as:

Food Paper
Pharmaceutical Construction
Cosmetic Printing
Personal Care Photographic
APPLICATION
OF GELATINE
BEVERAGES
 BEVERAGES

Gelatine tend to form

coacervate with other protein &
hydrocolloids
Gelatine used to bind
haze/cloudiness material

Result is clear solution.

Note: Coacervate to assemble together or cluster

Luncheon meat Meat Packing

Jellied meat

Luncheon meat
Luncheon meat Meat Packing

Gelatine function
To gel the fluid
To bind meat pieces to form a mould
 Meat Packing

Gelatine function as sausage casing (synthetic)

Edible and withstand high and low temperature – for
freezing, deep fat frying, grilling and oven cooking
 Dairy Products

Texturiser – firm yet tender body

 Dairy Products

Texturiser – firm
yet tender body Emulsification
 Dairy Products

Gelatine properties
Gelatine is compatible Texturiser – firm
with protein yet tender body

Gelatine function
Gelling agent
Water binding
Protective colloid action
Emulsification
 Gelatine Dessert

Prepared by adding
water to dry blended
powder ( sweetener,
gelatine, food acid,
buffer salt, flavour &
colour)
Gelatine
Dessert
Bloom value: 250
Marshmallow

Gelatine properties
High Bloom value
Increase viscosity

Gelatine function
Good whipping
properties
 Bakery Product

Mousse, chiffons, crème filling, whipped topping

Gelatine function
Gelatine used in
Stabilizing aqueous phase of
Icing
the system
Glazes
Maintain fine sugar crystal
structure Crème filling
Confectionary

Gummy bears, circus

peanut, lozenges,
wafer

Gelatine function
Binding agent
Emulsifier
Texturising agent
Stabiliser
Whipping agent
PHARMACEUTICAL GELATINS
The use of gelatin in the manufacture of
various pharmaceutical dosage forms dates
back to the early 19th century and possibly
earlier.
Today, the commonly recognized dosage
forms using gelatin are two-piece hard
capsules, soft elastic gelatin capsules
(Softgels), tableting, tablet coating,
granulation, encapsulation and micro-
encapsulation.
PHARMACEUTICAL GELATINS
▪ All gelatins used meet or exceed the requirements of
the current United States Pharmacopoeia and
National Formulary 16
▪ The use of gelatin in the various dosage forms
consumes approximately 17% of the total gelatin
consumption worldwide
Surgical sponges
Surgical devices
Microencapsulation technique…

gelatine

Food product Food product

particle particle/ active
(liquid) ingredient particle
(powder)
62
 Photography
Gelatine properties Gelatine function
Gelatine from bone Binding agent

Used in:
• Emulsion layer
• Top coating layer
• Sub coating layer
• anti halogen layer
• Non-curl layer
 Animal Care and Food

Gelatine function
Gelatine function
Supplement for
Supplement for joint
hoof,& joint
Binding agent
Increase protein content
Adhesive
 Laboratory

Gelatine function
Source of protein
As gelling agent
Gelatine: Issues regarding Halal?
Source of gelatine
Type of animal use – Halal / Haram
Gelatine Transformation (Istihala) “In
Science and Fiqh”
https://www.businesswire.com/news/home/20170504005817/en/Gelatin-Market---Global-
Forecast-Opportunity-Assessment
 Type of animal use – Halal / Haram
Gelatine Production in Different Area in 2005 – Thousand of Tons
Raw Western Eastern NAFTA South Asia Oceania Total Share
Materia Europe Europe America & Africa
&
Russia
Pig skin 81 1 36 5 14 0 137 44.9%

Beef 11 4 10 47 6 7 85 27.9%
hides

Bone 27 2 15 0 39 0 83 27.2%

Total 119 7 61 52 59 7 302

Mad Cow Disease -

Source of gelatine
2001 – Mad cow disease or
Bovine Spongiform
Encephalopathy (BSE)
Banned use of cattle in certain
country - EU
Switch to pig, fish
Gelatine from Bone

Source of gelatine from bone

No clear identification on type
source of animal
No clear indication on method
of slaughtering
 FISH GELATINE

Source of gelatine
Fish skin
Cold water fish :
Less proline and hydroxyproline
Weak gelling quality
Good film formation & emulsifying

Usage:
Embedded of oil base vitamin
using spray dryer
Gelatin Transformation (Istihala) “In Science and Fiqh”

• The treatment of collagen with acids and alkaline

causes changes in the tertiary structure of the
protein by dissociation of some hydrogen bonds
between proteins chains, and breaking some poly
peptides bonds.

• This gives proteins with low molecular weight and

water soluble.
Gelatin Transformation (Istihala) “In Science and Fiqh”
• We have to know that there are no changes in
the primary and secondary protein structure.
• In other word, there are no changes in the helix
protein structure and there no changes in the
amino acids sequence which responsible for
chemical composition.
• In addition to, we can recognize the kind of the
animal by analysis of gelatine.

https://www.halalcertificationturkey.com/2015/01/28/gelatin-transformation-istihala-
in-science-and-fiqh/
 Gelatine: Issues regarding Halal?
Processing of gelatine
Animal slaughtering process if any
Shared facilities for Halal and Haram gelatine
production
Spray drying process – use of additive
 Animal slaughtering process

Slaughtering process
Bone and cattle hides – from slaughter house which
practices Shariah method of slaughtering
Shared facilities for Halal and Haram gelatine
production

Gelatine
Equipment
powder
Shared facilities for Halal and Haram gelatine production

Sharing processing facilities and equipment

High risk of contamination from sharing of facilities:
• Equipment – improper cleansing process
• Process – segregation of material (raw material &
finished product)
• Process – wrong labelling
Spray drying process – use of additive

Gelatine is a viscous
solution, therefore
cause:
• Insufficient drying
of gelation
• Formation of fibre
form of gelatine
• Blockage in drying
chamber
• Atomiser unable to
atomised gelatine
completely
Spray drying process – use of additive

Therefore use additive.

Concern on additive
used:
Halal source?
 Hydrocolloids
Definition
A substance which form gel in the presence of water
Gelatine is a one of unlimited reversible and
multifunctioning hydrocolloids

Other type of hydrocolloids

Carageenan Starch
Gum arabic Agar-agar
Xanthan gum Alginate
Guar gum Pectin
Locust bean Carboxymethyl cellulose
Other type of hydrocolloids
Type of hydrocolloids Sources
Carrageenan Red seaweed
Gum Arabic (acacia gum) Harden sap of various
species of acacia tree
Xanthan gum Bacteria: Xanthomonas
campestris
Guar gum Guar beans
Locust bean Locust bean from (carob
tree)
Guar bean cluster Locust bean - Carob tree
Other type of hydrocolloids
Starch Plant – potato
Agar-agar Seaweed
Alginate Seaweed:
Giant kelp - Macrocystis pyrifera,
Ascophyllum nodosum
Bacteria : Pseudomonas &
Azotobactor
Pectin Polysaccharide from plant – berries,
apple and citrus
Carboxymethyl Cellulose
cellulose (CMC)