BG47199A3 - Method for manufacture of gelatine - Google Patents
Method for manufacture of gelatineInfo
- 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
Links
- 229920000159 gelatin Polymers 0.000 title abstract 2
- 235000019322 gelatine Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 239000001828 Gelatine Substances 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000002253 acid Substances 0.000 abstract 2
- 239000006227 byproduct Substances 0.000 abstract 2
- 244000144977 poultry Species 0.000 abstract 2
- 108010010803 Gelatin Proteins 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- 238000001879 gelation Methods 0.000 abstract 1
- 238000002803 maceration Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 230000000630 rising effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
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)
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)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ZA816771B (en) * | 1980-10-07 | 1982-10-27 | Lensfield Prod Ltd | Protein production |
-
1987
- 1987-07-24 HU HU340287A patent/HU204876B/en not_active IP Right Cessation
-
1988
- 1988-05-27 GB GB8812702A patent/GB2207137B/en not_active Expired - Fee Related
- 1988-06-07 NL NL8801454A patent/NL8801454A/en not_active Application Discontinuation
- 1988-06-10 FR FR8807755A patent/FR2618303B1/en not_active Expired - Fee Related
- 1988-06-27 BG BG084638A patent/BG47199A3/en unknown
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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