20. Gelatin and Other Gums - EFRAC | Drug, Food, Gas, Proficiency Testing Laboratory
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    Gelatin and Other Gums

    The application of Gelatin in Food as a Therapeutic & Culinary Agent can be traced to the Ancient Egyptians. Apart from its applications in Food, it is also used extensively in Beauty, Healthcare, and Pharmaceutical Industries to create the required Textural Properties nowadays.

    Majorly produced by boiling Animal Collagen, pure Gelatin is a Translucent, Pale Yellow, Odorless, and nearly Tasteless mixture of Proteins & Peptides. It dissolves in warm water and takes on a jelly-like Texture on cooling. The addition of Stabilizers (SB), Thickeners (TN) & Gelling Agents (GA) to Food lends Structure, Stability & Viscosity while helping to retain its Original Colour.

    Edible Gels Stabilize & Thicken Jams, Jellies, Desserts, Ice creams, Yogurts, and Gummy Candies without making these Stiff. It brings out the desired Qualities & eating experiences related to Texture, Taste & Mouth Feel, Consistency. Gels also find use as binding and whipping agents and as Adhesive, amongst others.

    As a Clarifying agent in the production of Alcoholic Drinks, Gelatins form a flocculent precipitate with Tannins. The flocculent Colloidal Particles adsorb, agglomerate, coagulate & co-sink with Turbidity to be removed by Filtration. Beer, Fruit Wine, Liqueur, and Rice Wine are some Alcoholic Products where Gelatin is used to clarify the Beverage. The addition of Gelatin to Non-Alcoholic Drinks includes Fruit Juice (2% to 3% as TN) & Almond Milk Beverages to impart a unique flavor and excellent taste.

    Plant-derived Gelatin substitutes i.e. Agar & Carrageenan from Seaweed and Fruit-based Pectin provides a similar gelling action and are used in Vegetarian diets. Other possible substitutes include Arrowroot, Guar & Xanthan Gums, and Kudzu. However, each thickens liquids differently.

    The Food Safety & Standards (Food Product Standards & Food Additives) Regulations, 2011 & the AGMARK Grade & Standard govern the use of Gelatins & Gums in Foods in India. International Regulations/ Guidelines include CODEX, JFSA, EU No. 231/2012, SFDA-BAM, AOAC, etc.

    EFRAC has extensive expertise in conducting a variety of Gelatin & Gum Analyses across a wide range of Food Matrices.

    PARAMETERS

    WET CHEMISTRY:

    • Moisture Content • pH

    OTHER PARAMETERS:

    • Water Activity (Aw) • Syneresis, SSC  • TPA • ASLS • MA • SE • NA

    METHOD OF ANALYSIS

    • ISO • FDA-BAM • AOAC • GME • FSSAI

    INSTRUMENTS

    • HPLC • GC-FID • GC-MS • LC-MS • UPLC • ICP-MS • ICP-OES • AAS • IC • ELISA