Gelatin

  • 1. BACKGROUND

  • 2. PHYSICAL AND CHEMICAL PROPERTIES

  • 2.1 Amphoteric Properties

  • 2.2Chemical Properties

  • 2.3 Gel Strength

  • 2.4 Viscosity

  • 2.5 Protective Colloidal Action

  • 2.6 Coacervation

  • 2.7 Color

  • 2.8 Turbitiy

  • 2.9 Ash

  • 3.0 BACTERIA AND PRESERVATIVES

  • 4.0 MOLECULAR STRUCTURE

  • 5.0 PRODUCTION OF GELATION

  • 5.1.0 Raw material

  • 5.1.1 Bones

  • 5.2.2 Cattle Hides

  • 5.2.3 Pigskin

  • 5.2.4 Fish

  • 5.3.0 Production Layout

  • 5.3.1 Inspection and cutting

  • 5.3.2 Degreasing and Roasting

  • 5.3.3 Acid and Alkaline Treatment

  • 5.3.4 Boiling

  • 5.3.5 Evaporating and Grinding

  • 5.3.6 Flovoring and Coloring

  • 5.3.7 Packacing

  • 6.0 Quality Control

  • 7.0 USES OF GELATIN

  • 7.1 Genaral Aspects

  • 7.2.0 FOOD INDUSTRY

  • 7.2.1 Confectionary

  • 7.2.2 Dairy Product

  • 7.2.3 Dessert

  • 7.2.4 Meat and Sausage product

  • 7.2.5 Bakery Product

  • 7.3.6 Other food Application

 

Facebook Yorumları

Bir Cevap Yazın