WHAT IS IT ?
- Gelatin is defined as a "product obtained from partial
hydrolysis of collagen derived from natural sources such as skin,
connective tissue, and bones of animals." It is an easily digestible
protein that contains all the essential amino acids except
tryptophan. Gelatin is NOT a chemical or chemically modified
substance
USES ?
EDIBLE GELATIN :
- Food Products: Confectionery, Bakery, Soft Drinks, Meat processing,
Fish Processing
Wine, Cider Beer, Fine Food, Dairy, House Hold, Catering..
HYDROLYZED GELATIN:
- stabilizer, salt reducer, emulsifier, flocculating agent, taste
enhancer, protein enrichment dietetic foods, adhesives
PHARMACEUTICAL GELATIN:
- Soft Capsules, hard capsules, haemostatic sponges, tabletting,
gelatin suppositories,
Blood plasma substitutes, Vitamin encapsulation, Ostearthritis
medicines, stem cell therapy
PHOTOGRAPHIC GELATIN
- X-RAY film, Graphic film, color film, Black & Color photo papers,
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MARKET
- The total world market of gelatin is estimated in excess of
150,000 Tones per annum.
- Geographically, the single
largest market for gelatin is North America with annual estimated
demand / consumption of 35,000 tons.
- The production of gelatin is around 3,500 tones per annum in India
Information Profile Contents on CD ROM
- About Gelatin
- Applications
- Raw materials needed
- Production Technology
- Quality Control
- Sources of Technology
- Project Outline
- Companies in the Field
- Industry Associations
- Regulatory Issues & Organizations
- Markets
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