A review of gelatin: properties, sources, process, applications, and commercialisation

Alipal, J. and Mohd Pu’ad, N. A. S. and T. C., Lee and N.H.M Nayan, N.H M Nayan and N. Sahari, N. Sahari and H. Basri, H. Basri and M.I. Idris, M.I. Idris and Abdullah, H.Z. (2021) A review of gelatin: properties, sources, process, applications, and commercialisation. Materials Today: Proceedings, 42. pp. 240-250.

[img] Text
Restricted to Registered users only

Download (1MB) | Request a copy


This review begins with a discussion of the general properties of gelatin and its sources, particularly in the food and health industries, and then briefly address the status quo of gelatin in today’s market. Apart from the basic chemical compounds and gelatin types, this paper also discussed the commercialisation of gelatin. This study also highlights the production of conventional gelatin and its current method of processing, i.e. enzymatic hydrolysis. In addition, the variety of raw materials of collagen is outlined and briefly broached the plant hydrocolloids which have been labeled as ’veggie-gelatin’. With regard to the potential and market stability of gelatin, its recent studies are summarised in this paper. Accordingly, this paper focuses on assessing the general utilities of the various sources of collagen as gelatin derivatives. At that basis, the aim of this review is to provide an insight into gelatin in current applications, market value and progress in gelatin extraction.

Item Type: Article
Uncontrolled Keywords: Gelatin; food; biomedical products; extraction; market of gelatine; cattle bones; pig skin; fish scales; plant based gelatin
Subjects: T Technology > TP Chemical technology > TP200-248 Chemicals: Manufacture, use, etc.
Depositing User: Mr. Abdul Rahim Mat Radzuan
Date Deposited: 18 Oct 2021 06:11
Last Modified: 18 Oct 2021 06:11
URI: http://eprints.uthm.edu.my/id/eprint/1828

Actions (login required)

View Item View Item