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Issue 12 (2) 2013 pp. 135-147

Abdalbasit Adam Mariod, Hadia Fadul

1College of Sciences and Arts - Al-Kamil, King Abdulaziz University, Saudi Arabia
Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, Khartoum North, Sudan

Review: gelatin, source, extraction and industrial applications


Gelatin is an important functional biopolymer widely used in foods to improve elasticity, consistency, and stability. It can be obtained not only from the skin and bones of land animals, but also from fish and insects. In recent years gelatins from fish and edible insects provide an alternative source that is acceptable for halal (Muslim) and kosher (Jewish) products, gelatin extraction has been reported for different fishes and insects. In gelatin manufacture, two methods are usually used: the acid and the alkaline processes, to produce type A and type B gelatins, respectively.


Keywords: gelatin, insect, extraction, type A & B gelatin, collagen, fish skin, halal, kosher
pub/.pdf Full text available in english in Adobe Acrobat format:

For citation:

MLA Mariod, Abdalbasit Adam, and Hadia Fadul. "Review: gelatin, source, extraction and industrial applications." Acta Sci.Pol. Technol. Aliment. 12.2 (2013): 135-147.
APA Mariod A.A., Adam H.F (2013). Review: gelatin, source, extraction and industrial applications. Acta Sci.Pol. Technol. Aliment. 12 (2), 135-147
ISO 690 MARIOD, Abdalbasit Adam, FADUL, Hadia. Review: gelatin, source, extraction and industrial applications. Acta Sci.Pol. Technol. Aliment., 2013, 12.2: 135-147.