#REPLACING GELATIN WITH IOTA CARRAGEENAN SKIN#

Some researchers have rated fish gelatin superior in a blind sensory test. For example, 10% mammalian gelatin forms a gel at about room temperature, whereas 10% cod gelatin will gel at ~2∞C. Factors impacting gelling temperature include gelatin concentration, average molecular weight, ionic strength, pH, cooling rate and method of determination. Gelatin extracted from coldwater fish, such as pollock, cod and salmon, has very low gelling (typically below 8∞C) and melting temperatures. The lower content of proline and hydroxyproline probably gives fish gelatin its low gel modulus, gelling and melting temperature. The main difference between fish and mammalian gelatin is the content of the amino acids proline and hydroxyproline.

#REPLACING GELATIN WITH IOTA CARRAGEENAN SKIN#

Fish skin is a major by-product of the fish processing industry. Fish gelatin is acceptable for Islam and, with minimum restriction, for Judaism. Researchers have studied obtaining gelatin from warm- and cold-water fish skins, bones and fins. Approaches to mammalian gelatin replacement include fish gelatin, thermoreversible gels from polysaccharides and mixed polysaccharide-based systems. The best approach to developing gelatin alternatives is application-/process-specific. Gelatin gels within the pH range typical of foods and does not require salts, sugars or food acid additions to set. Gelatin is available in different gel strengths and particle sizes. Although gelatin does not perform as well as gum Arabic, in regards to emulsifying/stabilizing properties, it still is an important characteristic. Some plant hydrocolloids, such as carrageenan and agar, form thermally reversible gels, but melting points are significantly higher. Scientists have not yet been able to find a gelling protein or polysaccharide that universally replicates this property. * 'Melt-in-mouth' perception that leads to intensive flavor and aroma release. Gelatin offers special properties not easily imitated by other hydrocolloids.

Gelatinís most important attribute is its gel strength and, when determined by the standard method, is called the 'Bloom strength' or 'Bloom value.' Commercial products normally have Bloom values that fall between 50-280. At a few percent in water, gelatinís gel-melting temperature (<35∞C) is below body temperature, which can provide gelatin products with a unique 'melt-in-mouth' quality.

The most commonly used gelatin property is its ability to form thermoreversible gels. Religious and vegetarian lifestyle choices may prohibit certain consumer groups from eating foods like yogurt, whipped desserts, low-fat margarine spreads, marshmallows, ice cream and other products containing gelatin, an animal-based ingredient. Other uses include pastry fruit toppings instant gravies, sauces and soups edible films for confectionery products as a stabilizer in ice cream, cream cheese and cottage cheese and, also, in food foams and fruit salads. It is used in desserts at 8-10% of dry weight, in yogurt at 0.3-0.5% as a thickener, in ham coatings at 2-3%, and in confectionery and dietary supplement capsules at 1.5-2.5%. Gelatin is used as a beverage clarifier, including for beer, fruit and vegetable juices. Rationale for Developing Gelatin Alternatives Finally, directions for future studies are suggested. It has been less of a concern to consumers in the U.S., and, in 2003, the FDA stated that 'the reduction in BSE infectivity is sufficient to protect human health.' This article discusses gelatinís unique properties, the rationale for developing gelatin alternatives, the various studies and approaches that have been undertaken to develop gelatin alternatives, as well as challenges and prospects. In the 1980s, gelatin replacement gained increased attention, especially in Europe, with the emergence of bovine spongiform encephalopathy (BSE). Gelatin replacement is a major interest, due to emerging and lucrative halal, kosher and vegetarian (including Hindu) markets. The main sources of gelatin include pigskin, cattle bones and cattle hide. Gelatin, a unique hydrocolloid, serves multiple functions in a wide range of applications.

Replacing gelatin with iota carrageenan