BG47199A3 - Method for manufacture of gelatine - Google Patents

Method for manufacture of gelatine

Info

Publication number
BG47199A3
BG47199A3 BG084638A BG8463888A BG47199A3 BG 47199 A3 BG47199 A3 BG 47199A3 BG 084638 A BG084638 A BG 084638A BG 8463888 A BG8463888 A BG 8463888A BG 47199 A3 BG47199 A3 BG 47199A3
Authority
BG
Bulgaria
Prior art keywords
products
extract
poultry
hours
weight
Prior art date
Application number
BG084638A
Other languages
Bulgarian (bg)
Inventor
Ildiko Biczo
Magdolna Sass
Erzebet Orszag
Imre Watzker
Kennith Thomas
John Gregory
Original Assignee
Budapest Baromfifeldolgozo Vallalat
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Budapest Baromfifeldolgozo Vallalat filed Critical Budapest Baromfifeldolgozo Vallalat
Publication of BG47199A3 publication Critical patent/BG47199A3/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09H—PREPARATION OF GLUE OR GELATINE
    • C09H3/00—Isolation of glue or gelatine from raw materials, e.g. by extracting, by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Peptides Or Proteins (AREA)

Abstract

Желатинът намира приложение в хранителната, фармацевтичната, фотографската промишленост и в домакинството. Получен по метода, той има висока степен на желиране. Птичи странични продукти се подлагат на обработване, киселинна мацерация, водна екстракция и дообработване на екстракта. Екстрактът съдържа мацерирани птичи странични продукти, смлени до размер от 25 до 30 мм и обработени с киселина с концентрация 2-4% тегл. При 5 до 30'с за 24 до 2 часа. След това продуктите се екстрахират с вода в 4-5 етапа при температура, повишаваща се постепенно от 55 до 95'с, при стойност на рн 2,5-4,5. Реакцията протича 4-5 часа по етапи, докато съдържанието на сухо вещество достигне не повече от 7% тегл., А дообработването на екстракта се извършва при стойност на рн под 7,0. 5 претенцииGelatin is used in the food, pharmaceutical, photographic and household industries. Obtained by the method, it has a high degree of gelation. Poultry by-products undergo processing, acid maceration, aqueous extraction and further processing of the extract. The extract contains macerated poultry by-products, ground to a size of 25 to 30 mm and treated with acid at a concentration of 2-4% by weight. At 5 to 30's for 24 to 2 hours. The products are then extracted with water in 4-5 stages at a temperature rising gradually from 55 to 95°C at a pH value of 2.5-4.5. The reaction proceeds for 4-5 hours in stages until the dry matter content reaches no more than 7% by weight, and the further processing of the extract is carried out at a pH value below 7.0. 5 claims

BG084638A 1987-07-24 1988-06-27 Method for manufacture of gelatine BG47199A3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU340287A HU204876B (en) 1987-07-24 1987-07-24 Process for producing jelly with high blomm degree from poultry by-product

Publications (1)

Publication Number Publication Date
BG47199A3 true BG47199A3 (en) 1990-05-15

Family

ID=10963902

Family Applications (1)

Application Number Title Priority Date Filing Date
BG084638A BG47199A3 (en) 1987-07-24 1988-06-27 Method for manufacture of gelatine

Country Status (5)

Country Link
BG (1) BG47199A3 (en)
FR (1) FR2618303B1 (en)
GB (1) GB2207137B (en)
HU (1) HU204876B (en)
NL (1) NL8801454A (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE501028C2 (en) * 1993-03-19 1994-10-24 Ellco Food Ab Process for the preparation of gelatin
US6824941B2 (en) * 2002-05-08 2004-11-30 Eastman Kodak Company Photographic element containing acid processed gelatin
CA2839344A1 (en) * 2011-06-17 2012-12-20 The Governors Of The University Of Alberta Adhesives derived from agricultural proteins
WO2015002622A1 (en) * 2013-05-27 2015-01-08 Atuk Tan High-bloom grade gelatin manufacturing process from poultry (chicken, turkey, duck, goose) tissues
CZ2017722A3 (en) * 2017-11-09 2019-02-06 Univerzita Tomáše Bati ve Zlíně Biotechnological method of producing food gelatin from poultry slaughterhouse waste
DE102019130197A1 (en) * 2019-11-08 2021-05-12 Gelita Ag Process for the production of bone gelatin, and produced bone gelatin

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ZA816771B (en) * 1980-10-07 1982-10-27 Lensfield Prod Ltd Protein production

Also Published As

Publication number Publication date
GB2207137A (en) 1989-01-25
FR2618303A1 (en) 1989-01-27
NL8801454A (en) 1989-02-16
GB2207137B (en) 1991-03-13
FR2618303B1 (en) 1991-01-04
GB8812702D0 (en) 1988-06-29
HU204876B (en) 1992-02-28

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