Foods gelatin

Bannach, W. (1984). [Food gelatin in the beverage industries - an important help in juice and wine fining.] Speisegelatine in der Getranke -Industrie- Ein wichtiger Partner bei der Saft-und Weinschonung. Confructa Studien 28,198-206. 

Potato Marches occur in almost endless variety, according to the potato used. In the United States, only potatoes of poor sizes or quality ( culls ) or overproduced food-potatoes are employed, the States of Idaho and Maine furnishing the major supply. In Europe, potatoes are intentionally selected and grown for their starch content, particularly in Holland and Ireland. Potato starch is similar to tapioca starch in many respects, and competes directly with it in use for foods (gelatinized starches), paper, and textiles. Potato starch seems to be preferred as a warp size in cotton mills it is an excellent flocculating agent for clays. 

Food Gelatins, food protein isolates, flavor release... 

Starch is insoluble in cold water, but in hot water the granules gelatinize to form an opalescent dispersion. It is made from corn, wheat, potatoes, rice and other cereals by various physical processes such as steeping, milling and sedimentation. It is used as an adhesive, for sizing paper and cloth, as an inert diluent in foods and drugs, and for many other purposes. 

Uses of gelatin are based on its combination of properties reversible gel-to-sol transition of aqueous solution viscosity of warm aqueous solutions abUity to act as a protective coUoid water permeabUity and insolubUity in cold water, but complete solubUity in hot water. It is also nutritious. These properties are utilized in the food, pharmaceutical, and photographic industries. In addition, gelatin forms strong, uniform, clear, moderately flexible coatings which readily sweU and absorb water and are ideal for the manufacture of photographic films and pharmaceutical capsules. 

Other Food. Tartaric acid is also used ia the manufacture of gelatin (qv) desserts and ia fmit jellies, especially ia pectin jellies for candies where a low pH is necessary for proper setting. It is used as a starch modifier ia starch jelly candies so that the product flows freely while being cast. It is used ia hard candy because its melting poiat permits it to fuse iato the "glass" and does not contribute to moisture. 

Food Processing. The sugar and com sweetener industries have the largest volume of instaHed ion-exchange resin in the food processing (qv) industry. Lesser quantities are used to process wine (qv), whey, fmit juices (qv), and gelatin (qv). 

Table 1 Hsts representative examples of capsule shell materials used to produce commercial microcapsules along with preferred appHcations. The gelatin—gum arabic complex coacervate treated with glutaraldehyde is specified as nonedible for the intended appHcation, ie, carbonless copy paper, but it has been approved for limited consumption as a shell material for the encapsulation of selected food flavors. Shell material costs vary greatly. The cheapest acceptable shell materials capable of providing desired performance are favored, however, defining the optimal shell material for a given appHcation is not an easy task.

Liquid food ingredients encapsulated are typically oil-soluble flavors, spices (see Flavors and spices), and vitamins (qv). Even food oils and fats are encapsulated (63). These core materials normally are encapsulated with a water-soluble shell material appHed by spray drying from water, but fat shell formulations are used occasionally. Preferred water-soluble shell materials are gum arabic, modified starch, or blends of these polymers with maltodextrins. Vitamins are encapsulated with 2ero bloom strength gelatin by spray drying. 

Tofu. Tofu is prepared by adding a coagulant such as calcium sulfate to soymilk to precipitate the protein and oil into a gelatinous curd. The curd is then separated from the soluble portion (whey), pressed, and washed to yield a market-ready product. Tofu, a traditional food in Japan (90), was populari2ed in the United States in the late 1970s and is available in many U.S. supermarkets. 

The sweetness of fmctose is enhanced by synergistic combiaations with sucrose (12) and high iatensity sweeteners (13), eg, aspartame, sacchatin, acesulfame K, and sucralose. Information on food appHcation is available (14,15). Fmctose also reduces the starch gelatinization temperature relative to sucrose ia baking appHcations (16—18). 

Colorless Foods. The principal use of color additives in food is in products containing Htde or no color of their own. These include many hquid and powdered beverages, gelatin desserts, candies, ice creams, sherbets, icings, jams, jeUies, and snack foods. Without the addition of color to some of these, eg, gelatin desserts and soft drinks, all flavors of the particular product would be colorless, unidentifiable, and probably unappealing to the consumer. 

Bone Cleaning. As an alternative to rendering, an en2ymatic process can be used to upgrade fresh bones to valuable products, eg, cleaned bone suitable for gelatin production and a meat protein hydrolysate for the food industry. This process is performed as a two-step en2yme process, ie, scrap meat recovery and bone cleaning. 

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