GELATIN AS A FOOD ADDITIVE: STRUCTURE, CHARACTERISTICS, PRODUCTION, APPLICATIONS and QUALITY

Öz

Gelatin is an additive generally used as a thickening agent in foods. Gelatin’s clear, colorless, odorless, and ready-to-melt in the mouth gels have not yet duplicated by any other thickening agent. Compared to carbohydrate-based thickening agents, use of gelatin is favorable due to its superior characteristics. In addition, gelatin can be obtained at low cost due to a ready supply of suitable raw material and ease of manufacturing. On the other hand, use of pork skin and bones in gelatin manufacturing causes Muslims and Jews to avoid pork-gelatin-used food products. Recently, use of alternative raw materials in gelatin manufacturing has been on focus of many scientific researches. Results obtained in these studies suggest that gelatin extracted from fish and chicken skin might be high in quality, as much as pork gelatin.

Anahtar Kelimeler

• Collagen
• gelatin
• thickening agent
• food

BİR GIDA KATKISI OLARAK JELATİN: YAPISI, ÖZELLİKLERİ, ÜRETİMİ, KULLANIMI ve KALİTESİ

Öz

Jelatin, gıdalarda genellikle kıvam artırıcı olarak kullanılan bir katk› maddesidir. Jelatinin oluşturduğu saydam, renksiz, kokusuz ve ağızda kolayca eriyen jel yapı başka kıvam artırıcılar tarafından sağlanamamaktadır. Karbohidrat kaynaklı kıvam artırıcılarla karşılaştırıldığında jelatin bazı üstünlükler göstermekte ve tercih edilmektedir. Bununla birlikte, üretiminin kolay olması ve hammadde sorunu bulunmaması nedeniyle ucuz olarak temin edilebilmektedir. Diğer taraftan, üretiminde domuz derisi ve kemiğinin kullanılması, Müslüman ve Musevi tüketicilerin domuz jelatini kullanılan ürünlerden kaçınmasına neden olmaktadır. Son yıllarda jelatinin domuz dışındaki hayvansal kaynaklardan üretimi pek çok bilimsel araştırmanın konusu olmuştur. Elde edilen sonuçlar, balık ve tavuk gibi hayvanların derisinden elde edilen jelatinin domuz jelatini kadar kaliteli olabileceğini göstermektedir.

Anahtar Kelimeler

• Kolajen
• jelatin
• kıvam artırıcı
• gıda

Kaynakça

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