Gelatin: Sources, Extraction, Properties and ...

Gelatin: Sources, Extraction, Properties and Its Applications - A Review

Author Name : Soundarya Dhandapani, Shanmugavadivu Muthusamy

ABSTRACT Gelatinis the most commonly available biopolymer which is widely used in foods to improve elasticity, consistency and stability hence demand for gelatin has increased. It is a traditional watersoluble functional protein of high interest. Gelatin is a denatured fibrous protein derived from collagen by partial thermal hydrolysis. It can be obtained not only from different sources like skin and bones of land animals but also from fish and insects. It also has the ability to form transparent gels under specific conditions. Food and pharmaceutical industries are facing great demand for collagen and gelatin. Major source of gelatin was obtained from mammals, but it has been reduced due to certain religious constraints. Apart from mammals, gelatin can also be obtained from fish. Fish gelatin not only satisfies the needs of consumers but also provides a way to utilize the byproducts of fishing industry. In most cases warm blooded fish gelatin has similar properties to mammalian gelatin. In recent years gelatin extracted from fish and edible insects serve as an alternative source for halal and kosher products. Gelatin has wide application in the field of pharmaceutical and food industry. In pharmaceutical industry, it is used in manufacturing of capsules, oinments, skin care products etc. It can also be used as stabilizer, emulsifier, clarifying agent and also as a protective coating material.