Functional Properties of Gelatin and Its Use in Food Industry

Abstract

Gelatin is a protein based food additive derived by thermal denaturation from the collagen, which is the main and structural protein of animal tissues. Gelatin is a water soluble material produced by some processes included the disruption of tertiary, secondary and partially primary structures of collagen. Gelatin, is an important hydrocolloid at high molecular weight which is produced from the animal skin, white connective tissues and bones. It is used at wide range in food industry because of its gelling and thickening capabilities. The most important differences of gelatin from the other hydrocolloids are its thermos reversible melting characteristic at below the human body temperature, being derived as a natural protein by animal sources and being an additive at GRAS status. At this review, it is aimed to explain the conventional and alternative sources for gelatin manufacturing, the functional properties, melting and gelling properties, the surface properties of gelatin and consequently, it is aimed to explain also the wide usage of gelatin in food industry related its specific properties.