Creating high-performance gelatins.A goal of research across Europe is to make high-performance gelatins from alternative sources or from blends of commercial gelatins and alternative gelatins. Research is ongoing on 12 different samples of gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. from cod, cow hides and bones, and pig skins and bones.
The gelatins are differentiated as alkaline or acidic, and also as high-molecular weight (HMW HMW High Molecular Weight
HMW health, morale, and welfare (US DoD)
HMW Hazardous Material Warning
HMW How might we
HMW Highly Modular Workplan ) or low-molecular weight (LMW LMW Low-Molecular-Weight
LMW Licensed Manufacturing Warehouse
LMW Littoral and Mine Warfare
LMW Lead Mobility Wing
LMW Limited Manufacturer Warranty
LMW Low-Water Mark
LMW LanMan Workstation
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LMW Local Minority Woman Owned Company ) materials. The need for alternative gelatins arises from an estimated 3% annual increase in demand in Europe for gelatin and a reduced availability of raw materials (pig skins and beef hides) used in gelatin production.
Scientists are investigating the structural and functional properties of alternative gelatins. They are studying the formation and structure of different mammalian and fish gelatin gels; examining the functional properties of different mammalian and fish gelatins; evaluating the structure-function relationship of gelatins; making and evaluating blends of the new gelatins and commercial gelatins; and modeling functional properties.
Results indicate that molecular weight is of key importance concerning the viscosity of gelatin solutions. HMW gelatins had the highest viscosities. HMW gelatins also developed more helices hel·i·ces
A plural of helix. than LMW gelatins when they were cooled. The amino acid amino acid (əmē`nō), any one of a class of simple organic compounds containing carbon, hydrogen, oxygen, nitrogen, and in certain cases sulfur. These compounds are the building blocks of proteins. composition is an important determinant of the temperatures of gel formation and gel melting. Fish gelatins have very low gel formation and melting temperatures. They are also low in hydroxyproline and proline proline (prō`lēn), organic compound, one of the 20 amino acids commonly found in animal proteins. Only the l-stereoisomer appears in mammalian protein. contents. In contrast, mammalian gels have the highest values for these parameters.
Further information. M. Gudmundsson, Food Technology Department, Technological Institute of Iceland, Keldnaholt, IS-112, Reykjavik, Iceland; phone: +354-5707100; fax:+354-5707111; email: firstname.lastname@example.org.