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Gelatine is limpid, hard, almoust without taste substance, maked from animal connective tissue collagen. In hydorysis process collagen is disociated and maked polypeptide mix, which good dissolve in water. Gelatine is used in alimentary, pharmacy, parfume industry, photograph, glue, some paper kinds, biologic environments industry. In alimentary industry it is valuable as emulsifier and stiffener. With gelatine usualy is made jelly, mousse, candies, ice cream, joghurt and curd deserts, less fats contains products. Also gelatine is used for clarify juise and vanegar. This alimentary substance is wroute in number E 441. Gelatine is mixed with some water and leave for 15-20 min, later warm till it all melt. Useing norm is 20-30 grams gelatine for 1 litre water. If it needs to get hard, easy cuting gel, useing norm is 50 grams gelatine for 1 litre water. Gelatine polypeptides contains from inessentible amino acids, id est amino acids, which sinthesized human organism. That is why such substance couldn‘t exchange sterling proteins and othe products, in whitch are irreplaceable amino acids. There are no vegetables gelatine source. It is made from pigs, cattles and other home animals dermal and bones. In fharmacy industry from gelatine is made capsule for medicaments and other preparations, because gelatine capsules easy to swallow. In parfume industry can be used and gelatine hydrolizate, which can‘t structure jelly.
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