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1. BACKGROUND
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2. PHYSICAL AND CHEMICAL PROPERTIES
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2.1 Amphoteric Properties
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2.2Chemical Properties
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2.3 Gel Strength
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2.4 Viscosity
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2.5 Protective Colloidal Action
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2.6 Coacervation
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2.7 Color
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2.8 Turbitiy
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2.9 Ash
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3.0 BACTERIA AND PRESERVATIVES
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4.0 MOLECULAR STRUCTURE
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5.0 PRODUCTION OF GELATION
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5.1.0 Raw material
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5.1.1 Bones
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5.2.2 Cattle Hides
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5.2.3 Pigskin
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5.2.4 Fish
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5.3.0 Production Layout
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5.3.1 Inspection and cutting
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5.3.2 Degreasing and Roasting
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5.3.3 Acid and Alkaline Treatment
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5.3.4 Boiling
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5.3.5 Evaporating and Grinding
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5.3.6 Flovoring and Coloring
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5.3.7 Packacing
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6.0 Quality Control
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7.0 USES OF GELATIN
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7.1 Genaral Aspects
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7.2.0 FOOD INDUSTRY
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7.2.1 Confectionary
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7.2.2 Dairy Product
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7.2.3 Dessert
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7.2.4 Meat and Sausage product
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7.2.5 Bakery Product
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7.3.6 Other food Application
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