Gelatine Handbook
Theory and Industrial Practice
1. Auflage Februar 2007
XII, 335 Seiten, Hardcover
203 Abbildungen (203 Farbabbildungen)
71 Tabellen
Handbuch/Nachschlagewerk
Kurzbeschreibung
A practical summary of the technological as well as physiological properties attained through the targeted selection of raw materials and the corresponding production processes. The two authors come from the world's leading gelatine company and adopt here an international approach, enabling their knowledge to be transferred between the various application areas on a global scale.
A practical summary of the technical and technological as well as nutritional and physiological properties attained through the targeted selection of raw materials and the corresponding production processes. The two authors come from the world's leading gelatine company and adopt here an international approach, enabling their knowledge to be transferred between the various application areas on a global scale.
Following an introduction to and the history of gelatine, the text surveys the global industry and current trends, before going on to analyze the basic physical, chemical and technological properties of gelatine. Manufacturing, including quality and safety and the processing of powder, instant gelatine and hydrolysate are dealt with next, prior to an in-depth review of applications in beverages and foodstuffs, pharmaceuticals, health and osteoarthritis, among others. The whole is rounded off by future visions and a useful glossary.
Aimed at all gelatine users, heads and technicians in production and quality control, product developers, students of food science and pharmacy as well as marketing experts within the industry and patent lawyers.
Introduction
HISTORY OF GELATINE
THE GELATINE INDUSTRY WORLDWIDE
GLOBAL TRENDS AND HOW GELATINE RESPONDS TO THE SITUATION
FROM COLLAGEN TO GELATINE
BASIC PHYSICAL, CHEMICAL AND TECHNOLOGICAL PROPERTIES OF GELATINE
MANUFACTURE
QUALITY AND SAFETY
PRACTICAL ASPECTS
BASIC PROCESSING OF GELATINE
FUNCTIONALITY OF GELATINE IN COMPARISON WITH OTHER HYDROCOLLOIDS/PROTEINS
PROCESSING OF POWDER GELATINE
PROCESSING OF INSTANT GELATINE
PROCESSING OF HYDROLYSATE
APPLICATIONS
BEVERAGES AND FOODSTUFFS
Wine/Fruit Juices
Confectionery
Meat/Delicatessen
Dairy Products
Desserts/Pastries
Convenience Food, Sandwich Spreads, Innovations ...
PHOTO/IMAGING
PHARMACEUTICALS/MEDICINE
OTHER
HEALTH AND MODERN NUTRITION
OSTEOARTHRITIS (HYDROLYSATE)
VISIONS OF THE FUTURE
Glossary
Index
Lebensmitteltechnik, 04/2007
"...Das "Handbuch Gelatine" gibt einen umfassenden Einblick in alle gängigen und zahlreichen potentiellen Anwendungen dieses vielseitgen Proteins..."
Süßwarenproduktion, 05/2007
Dr. Herbert Gareis was born 1955 in Höchstadt, Germany, and completed his chemistry studies at the University of Erlangen-Nuremberg with a Ph.D. In 1986 he started his professional career in the Photographic Department of DGF Stoess. In 1994, he became department head with technical and commercial responsibility, 1996 he was appointed head of the global Photographic Gelatine Division of the GELITA Group. Since 2004, he has been member of the Management Board of GELITA AG, responsible for Production and R&D.