Gelatin

• 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.

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

Preparation of Gelatin

1. Extraction: Collagen is extracted from bones/skin by boiling.
2. Purification: Acid or alkaline treatment to break down collagen.
3. 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.

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.

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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