• 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