Camel Gelatin Composition, Properties, Production, and Applications

Camel Gelatin Composition, Properties, Production, and Applications

Irwandi Jaswir (International Islamic University Malaysia, Malaysia), Hassan Abdullah Al-Kahtani (King Saud University, Saudi Arabia), Fitri Octavianti (Avicenna Dental Clinic, Malaysia), Widya Lestari (International Islamic University Malaysia, Malaysia) and Nurlina Yusof (International Islamic University Malaysia, Malaysia)
DOI: 10.4018/978-1-7998-1604-1.ch014

Abstract

Gelatin is an important protein produced through partial hydrolysis of collagen from animal parts and byproducts such as cartilage, bones, tendons, and hides. The ability of gelatin to form a thermo-reversible gel at normal body temperature and high water content make it an exceptional food ingredient. A good quality gelatin is translucent, brittle, colorless (sometimes slightly yellow), bland in taste, and odorless. Gelatin has been found useful as stabilizer and filler in dairy products and other food industries. Recently, the global gelatin production net over 300,000 metric tons: 46% were from pigskin, 29.4% from bovine hides, 23.1% from bones, and 1.5% from other parts. Although camels have been recognized as source of meat and milk, utilization of camel bones and skins for gelatin production has not been fully explored. This chapter will discuss the processing of camel gelatin extraction.
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Manufacturing Of Gelatin

The typical commercial sources of gelatin are of mammalian origin, mainly pigs and cows. Their bones, skins, and hides are used. Gelatin from these sources form strong gels with good properties. However, there has been a rise in concerns that gelatin might transmit diseases such as mad cow disease and for religious reasons, i.e., various prohibitions against the use of pigs and cows along with the need for using only animals slaughtered appropriately and such materials being kept separate. This leads to alternative sources such as from insects which exploits sorghum and melon bugs, and different fish species such as tilapia and pollock (Karim & Bhat, 2009).

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