IMPFT128K Scientific principles of gelatine in food
Overview
This standard is about the scientific principles of gelatine in food. It is about understanding the manufacture of gelatine, its properties and functionality in food processing.
This standard is for you if you need a broad understanding of the science of gelatine and its application in food processing. You need to understand the role in jelly formation and in whips, sponges and creams.
Knowledge and understanding
You need to know and understand:
1 the important role of gelatine to increase viscosity of foods, act as a stabilizer and as a setting and gelling agent
2 what typical foods benefit from gelatine addition
3 the structure and chemistry of gelatine, and its unique amino acid composition
4 gelatine's affinity for water resulting from the high proportion of polar residues
5 the characteristic shape of gelatine which prevents coiling and provides advantageous gel formation properties
6 the two main sources of gelatine, derived from connective tissue rich in collagen fibres
7 how collagen is chemically converted to gelatine for use in food processing
8 the use of pulverised gelatine, granules and hydrated granules, colloidal sol
9 the properties of gelatine (high proline) which prevent denaturation by heat
10 how gelatine interacts with water to form a gel from a gelatine sol
11 the properties and chemical interactions of gel which determines liquid/solid stability
12 the proportions of gelatine used in food processing needed to gel and stabilize foods
13 what the technical characteristics are of fruit and vegetable jellies
14 the hydrolysation effect of bromelain on gelatine
15 what the technical characteristics are of whips, sponges and creams
IMPFT128K Scientific principles of gelatine in food
Overview
This standard is about the scientific principles of gelatine in food. It is about understanding the manufacture of gelatine, its properties and functionality in food processing.
This standard is for you if you need a broad understanding of the science of gelatine and its application in food processing. You need to understand the role in jelly formation and in whips, sponges and creams.
Knowledge and understanding
You need to know and understand:
1 the important role of gelatine to increase viscosity of foods, act as a stabilizer and as a setting and gelling agent
2 what typical foods benefit from gelatine addition
3 the structure and chemistry of gelatine, and its unique amino acid composition
4 gelatine's affinity for water resulting from the high proportion of polar residues
5 the characteristic shape of gelatine which prevents coiling and provides advantageous gel formation properties
6 the two main sources of gelatine, derived from connective tissue rich in collagen fibres
7 how collagen is chemically converted to gelatine for use in food processing
8 the use of pulverised gelatine, granules and hydrated granules, colloidal sol
9 the properties of gelatine (high proline) which prevent denaturation by heat
10 how gelatine interacts with water to form a gel from a gelatine sol
11 the properties and chemical interactions of gel which determines liquid/solid stability
12 the proportions of gelatine used in food processing needed to gel and stabilize foods
13 what the technical characteristics are of fruit and vegetable jellies
14 the hydrolysation effect of bromelain on gelatine
15 what the technical characteristics are of whips, sponges and creams
16 how gel release from moulds is best controlled
Keywords Food; Gelatine; Chemistry; Science