- Gelatin is a protein from collagen, widely used in pharmaceuticals, food, and cosmetics for its gelling properties.
- Gelatin is used in capsules, tablets, emulsions, and as a stabilizer, providing strength, clarity, and easy digestibility.
General Information
- Synonyms: Animal Glue, Collagen Hydrolysate
- Biological Source:
- Derived from collagen found in the skin, bones, and connective tissues of cattle and pigs.
- Family: Not applicable (Derived from animals).
- Geographical Source:
- Produced in India, USA, Brazil, China, Germany.
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Macroscopical Characters of Gelatin
- Color: Light yellow to brown.
- Texture: Brittle when dry, gel-like when hydrated.
- Taste: Tasteless.
- Odor: Odorless.
Chemical Constituents of Gelatin
- Proteins: Hydrolyzed collagen composed of glycine, proline, hydroxyproline.
- Moisture: < 15
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Preparation of Gelatin
- Extraction: Collagen is extracted from bones/skin by boiling.
- Purification: Acid or alkaline treatment to break down collagen.
- Drying & Grinding: Filtered, concentrated, dried into sheets or powder.
Evaluation
- Solubility: Soluble in hot water, forms a gel on cooling.
- Purity Tests:
- Biuret Test → Violet color indicates proteins.
- Foaming Test → Gelatin forms foam in aqueous solution.
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Preservation & Storage
- Stored in airtight containers to prevent moisture absorption and microbial contamination.
Therapeutic Uses
- Used in capsule manufacturing (soft and hard gelatins capsules).
- Wound healing (collagen source in skin treatments).
- Nutritional supplement for joint and bone health.
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Commercial Utility
- Used in food industry (gelling agent in jellies, marshmallows).
- Used in cosmetics (face masks, shampoos).
- Used in pharmaceuticals (coating agent in tablets).
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