Gelatine Handbook – Theory and Industrial Practice
Wiley-VCH Verlag GmbH (Hersteller)
978-3-527-61096-9 (ISBN)
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This title presents a practical summary of the technical and technological as well as nutritional and physiological properties attained through the targeted selection of raw materials and the corresponding production processes. The two authors come from the world's leading gelatine company and adopt here an international approach, enabling their knowledge to be transferred between the various application areas on a global scale. Following an introduction to and the history of gelatine, the text surveys the global industry and current trends, before going on to analyze the basic physical, chemical and technological properties of gelatine. Manufacturing, including quality and safety and the processing of powder, instant gelatine and hydrolysate are dealt with next, prior to an in depth review of applications in beverages and foodstuffs, pharmaceuticals, health and osteoarthritis, among others. The whole is rounded off by future visions and a useful glossary. Aimed at all gelatine users, heads and technicians in production and quality control, product developers, students of food science and pharmacy as well as marketing experts within the industry and patent lawyers.
Reinhard Schrieber was born 1944 in Klosterheide, Germany, and graduated as engineer for chemical technology at the University of Applied Sciences in Mannheim, Germany in 1967. He started his career at Chemische Werke Stoess in Eberbach, Germany, one of the original companies of the GELITA Group, where he held several positions, becoming member of the Management Board of the GELITA Group in 1987. From 1985 to 2001, he was President of the German Gelatine Manufacturers' Association and from 1988 to 1997 President of the European Gelatine Manufacturers' Association (GME). From 1997 to 2003, he was Chairman of the Regulatory and BSE Safety Committee of GME. Reinhard Schrieber has published over 20 papers on the use of gelatine in food and pharmaceutical applications. Dr. Herbert Gareis was born 1955 in Hochstadt, Germany, and completed his chemistry studies at the University of Erlangen-Nuremberg with a Ph.D. In 1986 he started his professional career in the Photographic Department of DGF Stoess. In 1994, he became department head with technical and commercial responsibility, 1996 he was appointed head of the global Photographic Gelatine Division of the GELITA Group. Since 2004, he has been member of the Management Board of GELITA AG, responsible for Production and R&D.
Preface Introduction HISTORY OF GELATINE THE GELATINE INDUSTRY WORLDWIDE GLOBAL TRENDS AND HOW GELATINE RESPONDS TO THE SITUATION FROM COLLAGEN TO GELATINE BASIC PHYSICAL, CHEMICAL AND TECHNOLOGICAL PROPERTIES OF GELATINE MANUFACTURE QUALITY AND SAFETY PRACTICAL ASPECTS BASIC PROCESSING OF GELATINE FUNCTIONALITY OF GELATINE IN COMPARISON WITH OTHER HYDROCOLLOIDS/PROTEINS PROCESSING OF POWDER GELATINE PROCESSING OF INSTANT GELATINE PROCESSING OF HYDROLYSATE APPLICATIONS BEVERAGES AND FOODSTUFFS Wine/Fruit Juices Confectionery Meat/Delicatessen Dairy Products Desserts/Pastries Convenience Food, Sandwich Spreads, Innovations ... PHOTO/IMAGING PHARMACEUTICALS/MEDICINE OTHER HEALTH AND MODERN NUTRITION OSTEOARTHRITIS (HYDROLYSATE) VISIONS OF THE FUTURE Glossary Index
| Verlagsort | Weinheim |
|---|---|
| Sprache | englisch |
| Maße | 170 x 240 mm |
| Gewicht | 845 g |
| Themenwelt | Naturwissenschaften ► Chemie |
| ISBN-10 | 3-527-61096-0 / 3527610960 |
| ISBN-13 | 978-3-527-61096-9 / 9783527610969 |
| Zustand | Neuware |
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