Properties of Gelatin from Different Materials: A review

Abstract

Production of gelatin is gradually increase by utilizing different sources, not only from the abundant sources like pig skins, cattle bones and hides but also from poultry, marine and freshwater fish processing by-products by using different processes gelatin obtained were divided into type A and type B.  Even from different materials and processes, gelatin quality is depended on its chemical, physical and functional properties and amino acids composition. Marine fish (cuttle fish, sin croaker, shortfin scad) and chicken are slightly different in physico-chemical properties with mammals while amino acids composition in porcine and bovine is nearly same with poultry and freshwater fish. Generally, gelatin can be utilized in food and non-food industry. In food industry, gelatin has functions as a texturizing, foaming, stabilizing, emulsifying, thickener agent or gel forming agent, while in non-food industry, gelatin have role as adhesive, film-forming, microencapsulation, bacterial growth media, coated abrasive and suspension agent. Despite of its advantage by having multifunction in industry, gelatin also has disadvantages such as it soluble in high temperature and loss its ability to swell and dissolve if heated at above 45^oC with high humidity approximately about 60% RH. Therefore, the alternative sources could be applied as substitute of mammal gelatin, and further research will be needed especially from poultry since it has almost significantly same properties with commercial gelatin.