WO2022125032A1 - A non-breakable flexible leaf gelatin - Google Patents

A non-breakable flexible leaf gelatin Download PDF

Info

Publication number
WO2022125032A1
WO2022125032A1 PCT/TR2021/051215 TR2021051215W WO2022125032A1 WO 2022125032 A1 WO2022125032 A1 WO 2022125032A1 TR 2021051215 W TR2021051215 W TR 2021051215W WO 2022125032 A1 WO2022125032 A1 WO 2022125032A1
Authority
WO
WIPO (PCT)
Prior art keywords
gelatin
solution
polyol
film
flexible leaf
Prior art date
Application number
PCT/TR2021/051215
Other languages
French (fr)
Inventor
Servetx BAŞYİĞİT
Serhat Uğur Başyi̇ği̇t
Original Assignee
Gelner Gida Anoni̇m Şi̇rketi̇
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 Gelner Gida Anoni̇m Şi̇rketi̇ filed Critical Gelner Gida Anoni̇m Şi̇rketi̇
Publication of WO2022125032A1 publication Critical patent/WO2022125032A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols

Definitions

  • the invention relates to a non-breakable flexible leaf gelatin which is used in many fields, including food sector and is a very special foodstuff of animal origin.
  • Gelatin is used in many fields, including food sector and is a very special foodstuff of animal origin. Gelatin, an extremely useful food, is a transparent, tasteless and odorless food. Gelatin is used as a gelling agent, a thickener, a water binder, an emulsifier, a foam forming agent and a film former, especially in food sector due to the distinctive functional and technological advantages thereof and is a substantially pure protein. Otherwise, it is used in pharmaceutical industry and cosmetic products. Gelatin functions as a gelling agent and thickener in the liquid nutrients to which it is added. In particularly, it is used in gummy bears, marshmallows, ice creams, soft confectioneries and cakes. Gelatin is used especially in foods for the athletes and in special foods for obesity and diabetes. It is specified that it is completely broken down in the metabolism as it is easily digested. Gelatin is used in serums, capsules and vitamin coating materials in the pharmaceutical industry.
  • Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from skin, bone and connective tissue of animals such as pets, chickens, pigs and fish. During the hydrolysis process, the natural molecular bonds between the individual collagen chains are broken down into a more easily rearranged form.
  • the chemical composition thereof is very similar to the chemical composition of the parent collagen in many ways.
  • the main resource for the manufacture of gelatin is pigskin, followed by cowhide, and cow and pig bone.
  • Fish gelatin accounts for less than 1.5% of the total production.
  • Gelatin comprises 85-92% of protein, and the remaining comprises water, minerals and salts.
  • the reason for using a leaf gelatin is that each plate of gelatin of different bloom numbers, sized according to the need, gives the same result.
  • a large amount of hydrogen bridge bonds is formed between the gelatin molecules as water therein is removed upon drying. These bonds formed disrupt the flexibility of the molecular chains of the gelatin and make them breakable. Therefore, these sheets are broken and separated during production, storage, transportation and use.
  • the loss of integrity of a leaf gelatin causes the amounts and sizes thereof to be disrupted. A leaf gelatin with a disrupted integrity cannot be used.
  • the patent document no.US1893172A entitled “Transparent Sheet and Process of Manufacture” states that “The invention provides an improvement over the process using gelatin or glycerin alone for one of the objects thereof. Another object is to provide an improvement in the composition of gelatin sheets in their affected states by the climatic conditions, such as heat, cold, dryness and dampness. Another object is to provide an improvement in the qualities of a gelatin sheet, such as clearness, transparency, toughness and flexibility.” Considering the present technique, this has a corrosive characteristic causing very serious burns in the eyes, skin and respiratory tract due to the colorant used and the orthophosphoric acid content.
  • the present invention relates to a non-breakable flexible leaf gelatin which fulfills the above mentioned needs, eliminates all disadvantages, and provides additional advantages, wherein the gelatin is used in many fields, including food sector and is a very special foodstuff of animal origin.
  • Polyols are used in order to prevent the formation of hydrogen bridge bonds after drying the gelatin molecules.
  • glycerol glycerin
  • alcohols may be used for the flexibility of the gelatin film, such as propylene glycol, sorbitol, polyethylene glycols (PEGs), mannitol, ethylene glycol and tetrafurfuryl alcohol.
  • PEGs polyethylene glycols
  • mannitol ethylene glycol and tetrafurfuryl alcohol.
  • the alcohols located between the fibers form hydrogen bonds with the gelatin, while making the breakable gelatin sheets flexible films by creating a lubricating effect with the hydrophobic groups thereof.
  • An object of said invention is to make a leaf gelatin more suitable for use by maintaining the integrity thereof.
  • Another object of said invention is to allow the reduced hydrogen bridge bonds to facilitate the soaking of the gelatin back.
  • a further object of said invention is to provide a foam-free clear solution as the gelatin which is easily soaked transforms into a more easily soluble form with no agglomeration.
  • Figure-1 is a view of a structure of said standard gelatin film.
  • Figure-2 is a view of a structure of said unbreakable flexible gelatin film.
  • Figure-3 is a view of a method for said unbreakable flexible gelatin film.
  • Figure-4 is a view of a side view of a method for said unbreakable flexible gelatin film.
  • Hydrogen bonds A force which holds the molecules together in the compounds (HF, H2O, NH3%) formed by hydrogen with the elements with a great electron affinity such as F, O, N is called a hydrogen bond (hydrogen bridge bond).
  • Gelatin chains Hydrogen bridge bonds disrupt the flexibility of the molecular chains of the gelatin and make them breakable. The distribution of the gelatin chains is formed by the matrix, and this structure is capable of swelling in aqueous environments, thereby a hydrogel structure being obtained.
  • Polyol Emulsions The hydrogen bridge bonds are formed via the gelatin molecules, while the hydrophobic groups provide a lubricating effect by pushing each other apart between the molecules.
  • Liquid Gelatin Feeding Tank This is a step which is not directly related to said invention of the present production technique in which the thickness of the film used for the production of the leaf gelatin.
  • Cooling Cylinder This is a step in which the liquid gelatin used for the production of the leaf gelatin is frozen, and a gel film is formed.
  • Gelatin Film Subjected to Drying This represents a frozen gelatin film leaving from the cooling cylinder. It may be dried, sized and packaged after this step, thereby a final product being obtained.
  • the invention relates to a non-breakable flexible leaf gelatin. It has the following characteristics.
  • Element 1- Addition of a Polyol to Gelatin Solution: By the addition of a heavy alcohol such as a Polyol (glycerol, sorbitol, PEGs), the hydrogen bridge bonds are formed via the gelatin molecules, while the hydrophobic groups provide a lubricating effect by pushing each other apart between the molecules. This is a novel step which is directly related to said invention of the production technique.
  • a heavy alcohol such as a Polyol (glycerol, sorbitol, PEGs)
  • the hydrogen bridge bonds are formed via the gelatin molecules, while the hydrophobic groups provide a lubricating effect by pushing each other apart between the molecules.
  • Element 2- Liquid gelatin feeding tank This is a step which is not directly related to said invention of the present production technique in which the thickness of the film used for the production of the leaf gelatin.
  • Element 3- Cooling cylinder This is a step which is not directly related to said invention of the present production technique in which the liquid gelatin is frozen, and a gel film is formed.
  • Element 4- Gelatin film subjected to Drying This represents a frozen gelatin film leaving from the cooling cylinder. It may be dried, sized and packaged after this step, thereby a final product being obtained. This is a step which is not directly related to said invention.
  • Said invention comprises four steps. The steps are provided below.
  • a solution is prepared by adding a Polyol (Element 1) to the gelatin solution.
  • a Polyol (3) is added to the gelatin in solution, then the gelatin in solution is fed by the liquid gelatin feeding tank (10), and the thickness of the film is adjusted by being passed through an adjustable scraper in the liquid gelatin feeding tank (10) by the cooling cylinder (11), subsequently the liquid gelatin film cooled on the cooling cylinder (11) is scraped and guided to the drying belt (12).
  • the molecular chains (2) of the gelatin form hydrogen bridge bonds (1) upon drying, thereby firm and strong bonds being formed. Due to this feature, the gelatin having a high adhesion capacity is used as an animal glue for thousands of years. This is one of the main reasons for the films formed by the gelatin molecules to be breakable. The brittleness of the gelatin films to be formed and dried is reduced after the polyols (Element 1 ) are added during the solution preparation step in the production of a leaf gelatin.
  • Preparation of Solution For preparing a solution of 30-35% W/W, the powder gelatin is soaked with an amount of water, at least 3% polyol is added, and the remaining is brought to volume with water of 50°C, thereby a solution being obtained.
  • the liquid gelatin is applied as a thin film of 350-750 microns through the gelatin feeding system (Element 2) in Figure-4, and the liquid gelatin film cooled on a cooling cylinder (Element 3) is scraped and guided to a drying belt (Element 4).

Abstract

The invention relates to a non-breakable flexible leaf gelatin which is used in many fields, including food sector and is a very special foodstuff of animal origin. Preferably, Polyols are used in order to prevent the formation of hydrogen bridge bonds after drying the gelatin molecules. Thus, the alcohols located between the fibers form hydrogen bonds with the gelatin, while making the breakable gelatin sheets flexible films by creating a lubricating effect with the hydrophobic groups thereof.

Description

A NON-BREAKABLE FLEXIBLE LEAF GELATIN
TECHNICAL FIELD
The invention relates to a non-breakable flexible leaf gelatin which is used in many fields, including food sector and is a very special foodstuff of animal origin.
STATE OF THE ART
Gelatin is used in many fields, including food sector and is a very special foodstuff of animal origin. Gelatin, an extremely useful food, is a transparent, tasteless and odorless food. Gelatin is used as a gelling agent, a thickener, a water binder, an emulsifier, a foam forming agent and a film former, especially in food sector due to the distinctive functional and technological advantages thereof and is a substantially pure protein. Otherwise, it is used in pharmaceutical industry and cosmetic products. Gelatin functions as a gelling agent and thickener in the liquid nutrients to which it is added. In particularly, it is used in gummy bears, marshmallows, ice creams, soft confectioneries and cakes. Gelatin is used especially in foods for the athletes and in special foods for obesity and diabetes. It is specified that it is completely broken down in the metabolism as it is easily digested. Gelatin is used in serums, capsules and vitamin coating materials in the pharmaceutical industry.
Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from skin, bone and connective tissue of animals such as pets, chickens, pigs and fish. During the hydrolysis process, the natural molecular bonds between the individual collagen chains are broken down into a more easily rearranged form. The chemical composition thereof is very similar to the chemical composition of the parent collagen in many ways.
The main resource for the manufacture of gelatin is pigskin, followed by cowhide, and cow and pig bone. Fish gelatin accounts for less than 1.5% of the total production. Gelatin comprises 85-92% of protein, and the remaining comprises water, minerals and salts. The reason for using a leaf gelatin is that each plate of gelatin of different bloom numbers, sized according to the need, gives the same result. During the production of a leaf gelatin, however, a large amount of hydrogen bridge bonds is formed between the gelatin molecules as water therein is removed upon drying. These bonds formed disrupt the flexibility of the molecular chains of the gelatin and make them breakable. Therefore, these sheets are broken and separated during production, storage, transportation and use. The loss of integrity of a leaf gelatin causes the amounts and sizes thereof to be disrupted. A leaf gelatin with a disrupted integrity cannot be used.
Similarly, the patent document no.US1893172A entitled “Transparent Sheet and Process of Manufacture” states that “The invention provides an improvement over the process using gelatin or glycerin alone for one of the objects thereof. Another object is to provide an improvement in the composition of gelatin sheets in their affected states by the climatic conditions, such as heat, cold, dryness and dampness. Another object is to provide an improvement in the qualities of a gelatin sheet, such as clearness, transparency, toughness and flexibility.” Considering the present technique, this has a corrosive characteristic causing very serious burns in the eyes, skin and respiratory tract due to the colorant used and the orthophosphoric acid content.
Consequently, there is a need for the production of a non-breakable flexible leaf gelatin due to the above mentioned drawbacks and the insufficiency of the present solutions for the subject matter.
DESCRIPTION OF THE INVENTION
The present invention relates to a non-breakable flexible leaf gelatin which fulfills the above mentioned needs, eliminates all disadvantages, and provides additional advantages, wherein the gelatin is used in many fields, including food sector and is a very special foodstuff of animal origin.
Preferably, Polyols (high molecular weight alcohols) are used in order to prevent the formation of hydrogen bridge bonds after drying the gelatin molecules. To this end, glycerol (glycerin) is a plasticizer which is used for the production of a soft capsule. Otherwise, many alcohols may be used for the flexibility of the gelatin film, such as propylene glycol, sorbitol, polyethylene glycols (PEGs), mannitol, ethylene glycol and tetrafurfuryl alcohol. Thus, the alcohols located between the fibers form hydrogen bonds with the gelatin, while making the breakable gelatin sheets flexible films by creating a lubricating effect with the hydrophobic groups thereof.
An object of said invention is to make a leaf gelatin more suitable for use by maintaining the integrity thereof.
Another object of said invention is to allow the reduced hydrogen bridge bonds to facilitate the soaking of the gelatin back.
A further object of said invention is to provide a foam-free clear solution as the gelatin which is easily soaked transforms into a more easily soluble form with no agglomeration.
Description of the Drawings
Figure-1 is a view of a structure of said standard gelatin film.
Figure-2 is a view of a structure of said unbreakable flexible gelatin film.
Figure-3 is a view of a method for said unbreakable flexible gelatin film.
Figure-4 is a view of a side view of a method for said unbreakable flexible gelatin film.
Reference List
1. Hydrogen bonds
2. Gelatin chains
3. Polyol emulsions
10. Liquid gelatin feeding tank
11. Gelatin cooling cylinder
12. Leaf gelatin film subjected to drying
Description of the elements in the Reference List:
Hydrogen bonds: A force which holds the molecules together in the compounds (HF, H2O, NH3...) formed by hydrogen with the elements with a great electron affinity such as F, O, N is called a hydrogen bond (hydrogen bridge bond). Gelatin chains: Hydrogen bridge bonds disrupt the flexibility of the molecular chains of the gelatin and make them breakable. The distribution of the gelatin chains is formed by the matrix, and this structure is capable of swelling in aqueous environments, thereby a hydrogel structure being obtained.
Polyol Emulsions: The hydrogen bridge bonds are formed via the gelatin molecules, while the hydrophobic groups provide a lubricating effect by pushing each other apart between the molecules.
Liquid Gelatin Feeding Tank: This is a step which is not directly related to said invention of the present production technique in which the thickness of the film used for the production of the leaf gelatin.
Cooling Cylinder: This is a step in which the liquid gelatin used for the production of the leaf gelatin is frozen, and a gel film is formed.
Gelatin Film Subjected to Drying: This represents a frozen gelatin film leaving from the cooling cylinder. It may be dried, sized and packaged after this step, thereby a final product being obtained.
DETAILED DESCRIPTION OF THE INVENTION
The invention relates to a non-breakable flexible leaf gelatin. It has the following characteristics.
There are 4 elements for the unbreakable flexible leaf gelatin. These elements are as follows:
Element 1- Addition of a Polyol to Gelatin Solution: By the addition of a heavy alcohol such as a Polyol (glycerol, sorbitol, PEGs), the hydrogen bridge bonds are formed via the gelatin molecules, while the hydrophobic groups provide a lubricating effect by pushing each other apart between the molecules. This is a novel step which is directly related to said invention of the production technique.
Element 2- Liquid gelatin feeding tank: This is a step which is not directly related to said invention of the present production technique in which the thickness of the film used for the production of the leaf gelatin.
Element 3- Cooling cylinder: This is a step which is not directly related to said invention of the present production technique in which the liquid gelatin is frozen, and a gel film is formed.
Element 4- Gelatin film subjected to Drying: This represents a frozen gelatin film leaving from the cooling cylinder. It may be dried, sized and packaged after this step, thereby a final product being obtained. This is a step which is not directly related to said invention.
Said invention comprises four steps. The steps are provided below.
A. Preparation of Solution: A solution is prepared by adding a Polyol (Element 1) to the gelatin solution.
B. Feeding the Gelatin Solution: The gelatin in solution is fed to the tank in Element 2.
C. Producing the Gelatin Film: The thickness of the film is adjusted by being passed through an adjustable scraper in the liquid gelatin feeding tank by the cooling cylinder (Element 3).
D. Drying the Gelatin Film: The frozen gelatin film leaving from the cooling cylinder is dried, sized and packaged after this step, thereby a final product being obtained.
A Polyol (3) is added to the gelatin in solution, then the gelatin in solution is fed by the liquid gelatin feeding tank (10), and the thickness of the film is adjusted by being passed through an adjustable scraper in the liquid gelatin feeding tank (10) by the cooling cylinder (11), subsequently the liquid gelatin film cooled on the cooling cylinder (11) is scraped and guided to the drying belt (12).
The molecular chains (2) of the gelatin form hydrogen bridge bonds (1) upon drying, thereby firm and strong bonds being formed. Due to this feature, the gelatin having a high adhesion capacity is used as an animal glue for thousands of years. This is one of the main reasons for the films formed by the gelatin molecules to be breakable. The brittleness of the gelatin films to be formed and dried is reduced after the polyols (Element 1 ) are added during the solution preparation step in the production of a leaf gelatin.
Preparation of Solution: For preparing a solution of 30-35% W/W, the powder gelatin is soaked with an amount of water, at least 3% polyol is added, and the remaining is brought to volume with water of 50°C, thereby a solution being obtained. The liquid gelatin is applied as a thin film of 350-750 microns through the gelatin feeding system (Element 2) in Figure-4, and the liquid gelatin film cooled on a cooling cylinder (Element 3) is scraped and guided to a drying belt (Element 4).
Figure imgf000007_0001

Claims

1 . An unbreakable flexible leaf gelatin which is used in many fields, including food sector and is a very special foodstuff of animal origin, characterized in that a solution according to the invention contains gelatin, water and preferably, a polyol.
2. The unbreakable flexible leaf gelatin according to claim 1 , characterized in that: the powder gelatin is soaked with an amount of water for 30-35% W/W preferably, at least 3% polyol is added the remaining is brought to the volume with hot water of 50°C, and a solution is produced.
3. The unbreakable flexible leaf gelatin according to claim 1 or 2, characterized in that a polyol is added to a gelatin solution, which reduces the fragility of the gelatin films.
4. The unbreakable flexible leaf gelatin according to any one of the preceding claims, characterized in that a Polyol is added to the gelatin solution, which maintains the sizes and integrity of the leaf gelatin and reduces the hydrogen bonds.
5. The addition of a Polyol to the gelatin solution according to any one of the preceding claims, characterized in that a Polyol is added to the gelatin solution, which forms hydrogen bridge bonds via the gelatin molecules, while the hydrophobic groups provide a lubricating effect by pushing each other apart between the molecules.
6. A manufacture process of the unbreakable flexible leaf gelatin according to any one of the preceding claims, characterized in that it comprises the following steps:
A. Preparing a Gelatin-Water-Polyol Solution
B. Feeding the Gelatin Solution
C. Producing the Gelatin Film
D. Drying the Gelatin Films. A production process of the gelatin film according to claim 6, characterized in that the liquid gelatin is applied as a thin film of 350-750 microns through a gelatin feeding system (Element 2), and the liquid gelatin film cooled on a cooling cylinder (Element 3) is scraped and guided to a drying belt (Element 4).
PCT/TR2021/051215 2020-12-12 2021-11-16 A non-breakable flexible leaf gelatin WO2022125032A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2020/20367 2020-12-12
TR2020/20367A TR202020367A2 (en) 2020-12-12 2020-12-12 FLEXIBLE UNBREAKABLE LEAF GELATIN

Publications (1)

Publication Number Publication Date
WO2022125032A1 true WO2022125032A1 (en) 2022-06-16

Family

ID=75576114

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2021/051215 WO2022125032A1 (en) 2020-12-12 2021-11-16 A non-breakable flexible leaf gelatin

Country Status (2)

Country Link
TR (1) TR202020367A2 (en)
WO (1) WO2022125032A1 (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009045014A (en) * 2007-08-21 2009-03-05 Nitta Gelatin Inc Jelly material, method for producing the same, and usage of the material

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009045014A (en) * 2007-08-21 2009-03-05 Nitta Gelatin Inc Jelly material, method for producing the same, and usage of the material

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ELANGO ET AL.: "Effect of Protein and Sorbitol Concentrations on the Properties of Fish Gelatin Films", AMERICAN JOURNAL OF ADVANCED FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. l, 2014, pages 1 - 11, XP055951460 *
GEKKO ET AL.: "Effects of Polyols and Sugars on the Sol-Gel Transition of Gelatin", BIOSCI. BIOTECH. BIOCHEM., vol. 56, no. 8, 1992, pages 1279 - 1284, XP000309847 *

Also Published As

Publication number Publication date
TR202020367A2 (en) 2021-01-21

Similar Documents

Publication Publication Date Title
CN100467065C (en) Non-gelatin capsule shell formulation comprising iota-carrageenan and kappa-carrageenan
US2403547A (en) Manufacture of artificial edible cherries, soft sheets, and the like
CA2600739C (en) Process for manufacture of feed for aquaculture species
EP1006807B1 (en) Gelled foodstuff for aquatic animals
US20130115301A1 (en) Coating of particles comprising a pharmaceutically active ingredient with a carbonate salt or phosphate salt
CN110692800B (en) Preparation method and application of high internal phase emulsion with stable cod protein
JPH04504062A (en) Method for producing lumpy emulsion meat products
AU2011350878B2 (en) Food containing milk ceramide, and process for production thereof
CN106987143A (en) The preparation method of livestock and poultry bone collagen chitosan mixed film
KR20100014618A (en) Non-animal derived soft capsule shell and soft capsule having the same
Adebiyi et al. Rice bran protein‐based edible films
US4744996A (en) Method for producing microalgae based foodstuff
WO2022125032A1 (en) A non-breakable flexible leaf gelatin
EP1566106B1 (en) Bound feed and process for producing the same
CN107072958B (en) Soft botanical capsule composition without chemical metal salts
CN106473093A (en) A kind of fishskin gelatin chewing soft capsule and preparation method thereof
DE202010009512U1 (en) collagen powder
Horton et al. Diastropic dwarfism: a histochemical and ultrastructural study of the endochondral growth plate
EP1198180A1 (en) Gelled feed products, means for making the products and method for manufacture of said products
KR101602049B1 (en) Method for production of double layer hydrogel mask pack
Wang et al. Structural characteristics of polysaccharide microcapsules from Nostoc commune, and their applications in skin wound healing and pathological repair
Julie Chandra et al. Material Applications of Gelatin
丹羽栄二 et al. Strengthening effect of the various natural high polymers on the elasticity of the kamaboko.
CA3231274A1 (en) Plant based food product and method of its production
KR20150039001A (en) Preparation method of pig skin powder

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21903999

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 21903999

Country of ref document: EP

Kind code of ref document: A1