Table of contents

5. REFERENTIAL FRAMEWORK...................................................................................................................... 3
5.1 Theoretical Framework ............................. 3
5.1.1 Generalidades .................................................................................................................... 3
5.1.3 Scientific content ........................................................................................................... 5
5.1.4 The raw materials................................................................. 7
5.1.5 Raw material pig skin............................................................................................... 7
5.1.6 Raw material leather scraps .......................................................................................... 7
5.1.7 Subject bone cousino .................................................................................................... 7
5.1.11 Duration and swelling reaction: .......................................................................... 10
5.1.12 Solutions high concentration gelatin............................................................... 11
5.2 Conceptual Frameworkl ................................................................................................................... 22
5. REFERENTIAL FRAMEWORK

5.1 Theoretical Framework

INTRODUCTION

The product we decided to create is of the entertainment type, which due to its
We have considered properties as a gelagomis since it is gelatin but comes
mixed with gummy candies.
The product was created by a group of entrepreneurial students who have the idea
to innovate the gelatin market by offering the public a 100% product
Ecuadorian, with a wide range of designs and decorations that appeal to young people
even adults.

The variety of products available includes jellies in various colors such as red,
yellow, green, purple, etc.

We consider that in the market of gelagomis there is an infinity of combinations and

flavors, but none could compare to our product since these gelatins are
mixed with the sugary gummy candies in such a way that their flavor is very special for him
consumer, in addition to being an attractive product for both young people and the general public
adult.

This product was selected and made with the purpose of observing the process of
production required for its elaboration, raw materials, supplies, machinery and
other elements that are required for its manufacturing, and with that, to be able to study the
behavior of the times used to see the purpose of this product, such as
it looks good and well made.

5.1.1 Generalities
To begin discussing the topic 'gelatins,' it is important to first understand a glimpse.
general of the concepts it involves, so that we can delve into what the content is
scientific, and to be able to have meaningful learning.
Gelatin or gelatins are more than just a simple component of culinary delights that
We have all at some point savored and made a common and highly desired food.
when we were children.
Gelatin is a pure protein obtained from animal raw materials that contain
collagen. This natural and healthy food has an excellent gelling power. But that is not
All thanks to its multiple capabilities, it is used in the most diverse sectors.
industrials for a multitude of products.
I must indicate that the protein (collagen), its main component, is formed by
links called amino acids, and that 18 of the 20 existing are present in
the collagen structure, which is part of the composition of gelatin.
Gelatin - colloidal substance, solid, colorless and transparent when pure, odorless.
insipid with great coherence.

5.1.2 Historical Review

Well-known, gelatin is the special ingredient in many recipes; it has been used in
food, cosmetics, and medicines since the time of ancient Egypt, but it was
In France during the Napoleonic era when its rise in food began
medications; it wasn't until the first half of the 19th century that researcher Peter Copper
he managed to obtain it in pure form, and in 1845 he obtained the patent for its use.
It is interesting to know that for several centuries properties have been attributed
medicinal properties of this product, but also that modern research has confirmed
the old conclusions that were held. For example, the use of gelatin is traditional.
essential component of gelatin in diets to treat joint problems.

The preparation of jelly-like masses dates back to ancient times.

Egyptians. Furthermore, there are sources that document that at banquets of past centuries
gelatin specialties, such as trout or fruit in gelatin are
they considered dishes especially exquisite.

Below is a historical summary of the emergence of gelatin in the industry:

1682: The French Papin reports on a cooking process in which he tried to obtain a
gelatinous mass from bones.
1700: The use of the word gelatin (Latin: gelatus = stiff, frozen) is documented in
less until that time in the European linguistic area.
1754: The first patent in the glue industry is granted in England for the
making a carpenter's glue. The natural adhesive glue is made, among other things, in
gelatin base.
1845: The researcher Peter Cooper managed to obtain gelatin in its pure state, and succeeded
the license for its use this year.
1871: The important discoveries of the English doctor Leach Maddox achieve success
decisive in photography. The doctor developed a dry plate with a layer of gelatin of
silver bromide whose sensitivity approaches that of a typical wet plate. After
conduct more research, Charles Bennet presents a dry plate procedure
satisfactory. Thanks to the new technique, they can be substantially reduced, among others, the
exposure times in photography.
1875: This year is considered the decisive one in the modern production of gelatin. It
they create small businesses that facilitate the industrial production of gelatin in larger quantities
quantities.
1950: The gelatin industry intensifies its technological development and advances so much
way that reaches the current excellent standard in terms of production and quality of its
products.
1974: The European Association of Gelatin Manufacturers (GME, Gelatine) is founded
Manufacturers of Europe) that defends the interests of gelatin manufacturers in
Western Europe.
2001: An international study, sponsored and commissioned by the European Commission in the
the year 1999 has confirmed again that the current directives on raw materials and
manufacturing procedures ensure maximum safety for the consumer.

5.1.3 Scientific content

For the study of gelatins, it is necessary to understand the meaning of some words:

Thickening agent: These are substances with high molecular content, that are only
soluble, dispersible or inflatable in water and with this form viscous solutions, gels or
pseudogels.

Amino acids: Basic components of proteins.

Coagulation: Term for the conversion of a solid into a gel under the process of
flocculation.

Gel: State adopted by a substance in colloidal dispersion when it flocculates or coagulates.

Colloidal. 1. Pertaining to or related to colloids (Refers to the substance that when dispersed in
a liquid appears dissolved due to the extreme smallness of the particles in which it is
divide.) // 2. It is said of the state of a body when it is dispersed in certain liquids in
those that do not form a true solution.

Hydrocolloids: they are substances that are produced from plant and animal protein substances.
or multiple sugars. They have the ability to swell and bind water. Hydrocolloids
they are used to thicken, gel, and stabilize food.
What are gelatins?

Gelatin is part of the large group of hydrocolloids. It is a substance of animal origin.

formed by proteins and used in food. It is extracted from skins, bones, and other tissues.
animals through treatment with alkalis or with acids. It is very easy to digest. In the
trade can be found prepared along with sugar, colorants, and enhancers of
flavor.

It is a colloidal mixture (semi-solid substance), colorless, translucent, brittle, and almost

insipid obtained from collagen derived from connective tissue of waste
boiled animals with water.
In the animal, gelatin does not exist as a component, it is obtained, as already mentioned, by
irreversible partial hydrolysis of collagen, its insoluble precursor. In collagen, the unit
the basic structure is formed by three chains of polypeptides, coiled in a helical form and
stabilized by intermolecular bonds. This causes collagen to exhibit properties
unique mechanics and form the structure of the connective tissue of the skin, the tendons,
cartilages and the bones of animals.

Gelatin is a complex protein, that is, a polymer composed of amino acids.

This protein lacks the main essential amino acids for human nutrition.
like valine, tyrosine, and tryptophan, and therefore has no value as food (its value
nutritious is incomplete as it is deficient in certain essential amino acids). As happens
with polysaccharides, the degree of polymerization, the nature of the monomers and the
The sequence in the protein chain determines its general properties.

A notable property of this molecule is its behavior in response to temperatures

diferentes: se derrite con el agua caliente y se solidifica nuevamente y se hincha con el agua
cold.

Due to being of animal origin, practitioners of vegetarianism abstain from

to consume it in any of its forms.
5.1.4 Raw materials
In general, most gelatins are extracted from selected raw materials that contain
collagen. These are pig skin, scraps of beef or veal skin, as well as bones of
these, only of animals that have been examined by veterinarians and that have been
authorized for human consumption.

5.1.5 Raw material pig skin

The companies supplying pigskin are the slaughtering businesses or the
meat product factories. There, pig skins are separated from fatty tissues.
they carry underneath and are transported to gelatin factories whether fresh, refrigerated or
frozen, according to the distance. If necessary, they are temporarily stored in
own cold storage chambers up to their subsequent treatment.

5.1.6 Raw material leather scraps

The middle layer of bovine skin is another very important raw material for the
gelatin production. After the sacrifice, the refrigerated or salted skin goes to the businesses.
that treat skins. There, the skins that have been intensively washed with
lime milk or with another base, are treated and depilated.
Then the distribution is carried out in three shifts:
The fleshy part, the so-called hypodermic tissue, is removed.
Subsequently, the epidermis is cut and later processed into leather.
Only the remaining middle layer, the skin trimmings, are suitable for the
gelatin production.

Before transportation to the gelatin factory, the preservation process is performed again.
which consists of the addition of lime or salt. Then the first processes begin
preparation in the gelatin factory with intensive washing processes and skin cutting
in manageable sizes.

5.1.7 Raw bone material

This raw material is primarily aimed at the production of photographic gelatin and
pharmaceutical. The raw material comes directly from slaughterhouses, companies of
dismemberment or from the meat product factories. Here begins a complicated
preparation process that begins with the crushing of bones, into sizes of lumps of
sugar. Then, through a process of combining with water, heat, and movement, it
They remove the fat and the remaining bits of meat. This calibrated bone is dried.
and selected according to the grain size. After the demineralization of the bone
calibrated, the ossein is obtained, the raw material for the preparation of gelatin

5.1.8 How gelatin is produced.

Gelatin is produced in highly automated industrial plants, in a process of
various stages very complicated. The base material is the connective tissue of pigs, cattle,
birds or fish. From pig skins, veal and cow hides, as well as bones, it is extracted
collagen protein and is transformed into gelatin. The final product, gelatin, is a
high quality pure protein.

Previous treatment
In the first step, the raw materials are degreased and demineralized. Next,
Two different treatment methods are used, depending on the raw material and the purpose.
previous

5.1.9 Acid procedure; Type A gelatin

The collagenous connective tissue of pig skin is not as intensely reticulated.
In this case, a one-day acid treatment with subsequent neutralization is sufficient.
an intense wash to remove the salts. With this treatment, it is ready for the
extraction of collagen. The raw material is treated with acids and in the end it is ready
immediately for the extraction of the gelatin.

1. Extraction
Hot potable water is added to the pre-treated raw materials to perform an extraction.
in several stages. The temperature of the heated water is the stability parameter
gelatinous. The lower the temperature of the water, the higher the stability will be.
gelatinous (Bloom value) of the extracted gelatin. This time at boiling temperatures, it
has become a solution.

2. Purification
From the extracted solutions, traces of grease are removed in high power separators.
and remains of fine fibers. Through a filtering process, similar to the process used in the
beverage industry, the very fine impurities are removed. In the last stage of the
Purification removes calcium, sodium, residues of acids, and other salts from the gelatin.

3. Gelification

The gelatinous solution is then submitted in vacuum vaporization installations,

to a concentration process and it gels until it turns into a mass of a
consistency similar to honey.
4. Drying

High-concentration gelatin solutions are sterilized, cooled, solidified, and are

They are dried under strict hygienic conditions. In this process, 'gel pastes' are generated that
they are ground into grains.

The quality and purity of the gelatin are ensured through extensive quality control.
laboratory. All these steps are essential for the preparation of the gelatin and are
They have been used for decades to obtain high-quality gelatin.
4.3.2 Alkaline procedure; type B gelatin
The connective tissue of cattle is intensely reticulated, which is why it undergoes a
preliminary treatment with bleaches for several weeks. This achieves a
careful transformation of the collagenous structure. After this treatment, the
collagen becomes soluble in hot water, thus it can be extracted from the material
first remaining and proceed as the previous process.

5.1.10 How do gelatins work?

When the dry gelatin comes into contact with a liquid, it absorbs it and swells. When heated,
a liquid forms a fluid colloidal system with the liquid as the dispersing agent. As it
the system cools down, the fluid's viscosity increases and ends up solidifying into a gel
(colloidal system with a solid appearance).

The gel state is reversible to the sol state (fluid colloidal system) if the
temperature. Gelatin can form a foam that acts as an emulsifier and
stabilizer, it is in this form that it is used in prepared foods such as soups, candies,
jams, some desserts. It is also used as an emulsifying stabilizer in ice creams.
and in mixtures involving oils and water.

4.5 Correct dissolution of gelatin powder

Whether it's about producing gummy bears or capsules, fruit yogurts or
photographic paper, aspics, blood substitutes, the correct dissolution of gelatin is
always a decisive factor in the production of this product.
5.1.11 Duración y reacción de hinchamiento:
The preparation of gelatin solutions generally starts with what is called
swelling or enlargement. Here the properties of gelatin are used, that of
can increase in cold water from 5 to 10 times its weight. The time it takes to
absorbing this amount of water depends on the granulation of the gelatin powder:
Fine ground grains (0.1-0.3 mm) swell in a few minutes.
Semi-fine ground grains (0.3-0.8 mm) swell in about 10 minutes.
Coarse grain grinding (more than 2.0 mm) requires one hour or more until complete.
swelling.

In the duration and swelling reaction, not only the size has an influence
grains but also the water:
In aqueous solutions that contain acids (for example citric acid, tartaric acid,
Acetic acid causes the gelatin to swell much faster than in water.
Solutions that contain a lot of sugar or salt, on the contrary, delay the
swelling.

In the following dissolution processes, it must be taken into account that the properties of the
gelatin changes under heat and the effects of acids. This becomes noticeable through
a decrease in viscosity, a loss of gelling power, as well as a
increase in color.

The degree of these changes depends on the factors of temperature, concentration of acids and
time. In other words, according to the timing of the influencing factor, the
gelatin loses more and more quality both through heat and due to the influence of
acids. That is why it is good to know that a gelatin with good swelling properties is
it can dissolve easily and completely at a temperature between 50 and 60º. Within these
temperatures, gelatin solutions can be preserved for several hours without significant losses
of the gelling power. So, for example, after two hours at 60º it is still received
the 95% of the gelling power of gelatin.

A heating at high temperatures between 80º and 100º C can be successful without a
great loss of gelling power, if the solution is subjected only for a few
minutes at this temperature. Temperatures above 100º C like those achieved
in autoclaves or in solutions with a high percentage of sugar, should be avoided; since even in
for a short time, the loss of gelling power can be very high.

The quality deteriorates much more severely when the pH value of the
hot gelatin solutions (very high temperatures) in strong acidic areas or
alkaline. For this reason, the addition of acids or bases must be carried out when the gelatin
it has already dissolved and the period of the solution is almost over. It's even better when the
The addition of acids or bases is done in the basic mixture just before finishing the product.
final.

5.1.12 High concentration gelatin solutions

Highly concentrated gelatin solutions with 20-40% can be produced.
only under a process, without problems, and taking into account the following advice.

As there is generally little water available, all of it has to be added at once.

gelatin, if possible with coarse grains, quickly in cold water and immediately
remove it forcefully until all the gelatin grains have connected. As soon as not
There is more water available and the process must be finished so that they do not form.
too many air bubbles in the solution.

To dissolve the gelatin, you must first heat it. Here too, to avoid bubbles of
air, the gelatin should not be removed until a large part of the gelatin has already been
dissolved.

The gelatin should be allowed to rest for enough time until all the granules
the gelatin has swollen.

Fine grain gelatins cannot be used for the production of solutions.

high concentration because they absorb water very quickly and there is not enough water left for
the gelatin that is removed at the end. This can lead to the formation of very lumpy
difficult to dissolve.

However, if it happens that a lot of air has been created during the process, the solution
it can be degassed by letting it rest for a while at maximum temperatures of 60 ºC,
without having to lament the loss of quality.

5.1.13 Low concentration gelatin solutions

Gelatin solutions with a maximum concentration of 15% can be produced.
also with the process mentioned above. As in low concentrations
a large amount of water is available, the dissolution process can be
shortened. In this case, two processes can be used:
Half of the required water is previously cooled, and all of it is added to this water.
the gelatin and it is left for enough time to swell. Then the other half is added.
water that is almost boiling. In this process, the gelatin can dissolve in a few
minutes and without additional heating in a container to dissolve
The powdered gelatin is slowly but vigorously stirred into water at 80-90º C until it
it has completely dissolved. In this process, it is essential to completely avoid the formation of
clumps. These clumps can originate during the treatment due to the rapid addition of
gelatin powder or by stirring very slowly. The lumps are formed by grains of
gelatin that is dry and sticky, which cannot dissolve unless subjected to a process
of mechanical grinding. This method has the advantage that the gelatin can dissolve in
a few minutes, since the process of intumescence or swelling does not take place. However
The solutions that result from this process are very hot and must be quickly
drops in temperature of at least 60º C to prevent losses in quality.
5.1.14 Types of gelatins:

5.1.14.1Hydrolyzed
Gelatin hydrolysates are, like all gelatins, pure collagen proteins, without
embargo, they do not possess gelling power. They serve as a protein source as
protein supplement, as support material, to reduce common salt and
intensify the flavor, for the clarification of drinks as well as collagen protein in the
dietary nutrition. The liquid gelatin, which is bought in pharmacies and stores of
dietary products, belong to this form of gelatin.

[Link] Succinic gelatin

Denomination for a gelatin with notable swelling properties,
chemically modified with succinic anhydride.

5.1.14.3Instantgelatin
Instant gelatins are equally soluble in cold water. They have been developed.
especially to avoid heating the gelatin when dissolving it. Many times it
they are used to stabilize foods like cakes, desserts, and other cold or sweet dishes.
5.1.14.4Sheetgelatin
One of the forms of edible gelatin is leaf gelatin. Cut into rectangles,
and with a drawing created by the manufacturing process and an elastic mobility, at first
the view appears to be a work of art. The gelatin in sheets can be dosed with special.
ease and simplicity and is used for domestic purposes, in gastronomy, in bakeries,
pastry shops and butcher shops.

In another type of classification according to their use, we have the following that will be analyzed further.
forward.
Food
Edible gelatin
Leaf gelatin (red/white)
Hydrolyzed gelatin
Instant gelatin
Photo
Emulsifying gelatin
Dispersing gelatin
Gelatin for protective layers
Gelatin for contra covers (or back covers)
Barium gelatine
Modified gelatin

Pharmacy
Gelatin for hard capsules
Gelatin for soft capsules
Gelatin for the production of blood substitutes
Gelatin for tableting and coating
Pharmaceutical hydrolyzate
Gelatinous succinic

Cosmetic Applications
Hydrolyzed collagen
Vegetal hydrolyzate

Special applications
Textile applications
Pet food
Detergents and cleaning products
Fertilizers
Nutritious foods
Microencapsulation
Coatings
Restoration
Matches
Applications in the Paper Industry

5.1.14.5Propertiesofgelatin:
An important criterion for determining the quality of gelatin is the so-called Bloom value.
which is generally between 50 and 300. This value determines stability and power.
of gelatin gelation. The higher the Bloom value, the higher it is
gelation intensity. Gelatin food is unique in terms of reliable stabilization,
gelling capacity and handling.
Gelatin melts at 37°C and returns to being solid when cooled. Its properties
Pleasant in ingestion makes them essential in the food sector.

[Link].1Thefunctionalpropertiesofgelatin
Many problematic areas can be solved with gelatin.
The physicochemical behavior of gelatin is determined on one hand by the
amino acid sequence of the molecule and the spatial structure resulting from it, and by
other side due to the environmental conditions such as pH value, ionic strength and the interaction with
other molecules.

From practical experience, it is observed that gelatin can solve various areas.
problems:

. Thermoreversible gel forms of elastic nature

. Adjust the fluidity in the emulsions
. Avoid the coalescence and flotation of dispersed oils and fat particles in
different emulsion systems
. Avoid phase separation in frozen or sterilized emulsions.
. Avoid re-crystallization
. Air encapsulation in emulsions and creams
. Forms, films, and covers
. Avoid the synaeresis
. Provides consistency and texture to reduced-calorie products.
. Enhance the binding of fat in meat emulsions and in vol-au-vent.
. reduce the cooking damage of the sausage hash
. increase in water uptake in meat emulsions
. Improves the aeration and behavior of the ice creams
. Bind the tablets and pills
Here it can be observed that at the center of these effects are texturization,
formation of gels, the binding of water and surface effects such as emulsions and
foam formation. From this, typical functional properties can be derived.
gelatin

Gel formation
Water link
Texture formation
Thickening
Emulsion formation and stabilization
Foam formation and stabilization
Film formation
Adhesion / Cohesion
Protective colloid

However, it should be added that the technological use of these properties is only
optimally possible when the necessary conditions, such as temperature, content of
Salt and pH value are taken into account.

[Link].2Colorandclarity
According to the need clear as crystal or yellowish. According to the field of
action, these criteria have different significance. Through modern processes of
Today, crystalline and shiny gelatins can be produced.

The typical yellowish color of the gelatin decreases as the Bloom value increases.
That is why high Bloom value gelatins are used in certain products, in which
one does not want an influence on the color.
[Link].3Amphotericbehaviorofgelatin
Type A and Type B gelatin
The gelatin molecule can be electrically charged in different ways.
The production process of a gelatin establishes its isoelectric point (IEP), that is, the value
pH that corresponds to the neutral charge state of gelatin molecules. In a
acid procedure for the disintegration of pig skin (type A) the IEP is found with a
pH value between 8.0 and 9.0. The gelatins treated with the alkaline process, preferably from
skin and bone scraps, they have an IEP between 4.8 and 5.4.

For the practical use of gelatin, it is important to know that when the pH value and the
The IEP of a product are the same, it can cause turbidity and the loss of stability of the
gel. The compatibility of gelatin with other hydrocolloids is also influenced by
through the IEP. The pH value of a product is therefore a very important criterion
important for choosing the right gelatin.

[Link].4FoamingProperties
According to the field of applications, gelatin requires various properties.
sparkling and aerated. Type A gelatins that form very good foam are
used where good aeration properties are required. Type B gelatins,
of alkaline treatment, on the contrary, they have low foaming capacity.

[Link].5Surfaceeffects
Gelatin can reduce the surface tension of aqueous systems. This is
influenced by the pH value of the system, as it establishes the charge state of the
gelatin. The ability to stabilize boundary surfaces through film formation, and
therefore, protecting a dispersed phase in a medium is a very important property
important. These effects are used in the production and stabilization of foams and
emulsions, such as in the encapsulation of vitamins.

[Link].6Granulometry
Particle size is not considered as a property of gelatin and does not have
influence on its quality. However, from the perspective of technical processing it is
a very important criterion for the user.
As the machinery equipment is diverse in factories, it should be agreed upon
granulometry with the producer, in order to obtain conditions of
ideal production.
[Link].7Meltingpoint
The solidification temperature depends on the Bloom value.
Another very important characteristic is the temperature, at which a gelatin solution
it changes from its liquid state to the solid state and vice versa (solidification or melting point). The
Gelatins with a high Bloom value have high solidification temperatures. From the
From a technological standpoint, this is very important in the cooling of solutions.
flavors that contain gelatin and are found in vending machines for melting
fast march, like in the production of gummy bears or in the manufacturing of the
hard capsules.

The sensory properties of a product stabilized with gelatin are influenced

also through the melting temperature of gelatin. Here the low temperatures
they lead to a pleasant sensation in the mouth and a quick release of the aroma.

[Link].8Gellingpower
The most important property of gelatin is its ability to form gels.
thermoreversible. This property has not only a technological meaning but
economic and with this it becomes an important quality characteristic of the
gelatin. The gelling power is determined by the Bloom value fixations; this is
the measure for the firmness of a standard gel under exactly established conditions.
Commercial gels have a Bloom value between 80 and 280. The firmness of a gel
It depends on the Bloom value and the concentration of the gelatin used. Here is shown a
ejemplo para una gelatina de valor Bloom bajo, medio y alto.

Regularly, high Bloom value gelatin offers advantages in most of the

applications such as for example:
High melting and solidification points
rapid solidification and shorter solidification times in the final product
smaller amounts of use
lighter color
better values in smell and taste

These advantages are influenced to varying degrees by factors resulting from the
practical applications of gelatin such as:
gelatin solution concentration
temperature
Gelling time and temperature
• pre-thermal treatment and duration of this treatment
pH value of the solution
salt content
Very important for a constant quality of the final product is not, then, only the
correct choice of gelatin otherwise, to the same extent, knowledge about the
The above-mentioned factors are shown in the following diagrams:
Loss of gelling power depending on temperature and time:

[Link].9Viscosity
With a high Bloom value, the fluidity reaction increases.
The fluidity reaction of a gelatin solution is of special significance, as
mainly influences the processing properties. In general, it increases the
viscosity when the Bloom value rises.
Furthermore, viscosity is also influenced by the type of raw material and of
process of making gelatin. For example, within the same solidity of the gel, the
gelatins treated by alkaline disintegration have a higher viscosity, compared
with those treated by the acid process.

[Link].10Food
Gelatin is a modern food that is used in many fields of industry.
every place where thickening agents, stabilizers, film-formers are needed,
of foam and aerators, this invisible product with a neutral flavor is made available.
In addition, gelatin can be used for protein enrichment, reduction of
fat and carbohydrates, as a carrier substance and for the reduction of table salt. These
different and varied fields of use naturally require different types of
gelatin, for its proper selection, the advice of experts is needed.

In many sectors, the development of products would not have been possible without gelatin.
semi-fat, low-fat, or light products. Whether semi-fat margarine, butter,
["vol-au-vent","reduced-fat cheese preparations","melting cheeses","candies"]
sugar-free chewables, gummies; gelatin or jelly is used everywhere
successfully hydrolyzed. The reason for this is that on one hand, it is seen that the gelatin binds
large amounts of water and forms gels, on the other hand grants these products some
pleasant consumption properties, which is a very important aspect for success of
new products.
[Link].11Beverages(clarificationofwinesandfruitjuices)
Gelatin enhances our drinking pleasure. Wines, juices, cider, and in some countries
the beer is subjected to a gelatin treatment to clarify it.
The clarification of wines and fruit juices has two objectives:
On one hand, it must remove the turbidity agents and tannins that negatively affect the
flavor and in the product's optics. On the other hand, through a prior sedimentation, it must
improve the performance capacity of the centrifuges installed in many of the
modern factories.
Jellies with a low Bloom value or with hydrolyzed proteins in powder form or
as a solution they are especially suitable, since they can also be distributed without gelifying
homogeneously in cold drinks. Due to their opposite charges, the turbidity agents
are absorbed, forming large aggregations or groups that accumulate and can be
retired. If necessary, the gelatin treatment is combined with the addition
of colloidal silica or bentonite. In this way, wines and fruit juices obtain their
desired brightness.
5.1.2 Candy
In the field of sweets, gelatin or hydrolyzed gelatin is used for having the
following properties:
Binding agent
Emulsifier
Foam stabilization
Foam formation
• Formación de gel
Texturization

In an exceptional manner, the appropriately selected gelatin satisfies modern needs.

demands for crystalline gels in fruit gums and gummies, as well as in desserts of
gelatin and a good formation of foam and stabilization in marshmallow recipes.
In chewable candies and licorice, gelatin is of great significance for the texture and
for the sensation in the mouth when consuming them. Through the gelatin, it can be adjusted the
elastic structure and the melting properties of the pills, while in the
compressed and in the lozenges, the binding capacity is used for the perfect
stability of the shape.
[Link].12Meatproductsandsausages
With gelatin, aspic products can be made that are easy to slice and cold cuts.
gelatin. For edible dipping masses and toppings, there is a special gelatin that is
requires the necessary adhesion. Gelatin and hydrolyzed gelatin of the highest quality,
they can be used for the technological and sensory optimization of the parameters of
calidad:

Reduction of gel and fat residues in cured meat preserves

Improvement of spreadability and creamy consistency in spreads
emulsified
Leavening agent for reduced-calorie spreads
Homogeneous binding in scalded sausages
Protein enrichment in savory cooking products
Rapid decrease in short maturation processes in raw cured meats
Stabilization of emulsions, dispersants, and suspensions

In addition to these technological effects, the color, flavor, and aroma are enhanced.
A reduction in salt content is possible through the addition of gelatin.
hydrolyzed, without this leading to a change in flavor.

[Link].13Bakeryandpastryproducts
In the field of baking and pastry, gelatin is mainly used in
powder, sheet gelatin or instant gelatin to bind or gel the fillings and for
stabilize the cream and whipped creams.
Whipped fillings receive their stability and ability through gelatin.
being sliced, it also creates a wonderful sensation in the mouth when
taste them.
With gelatin, decorative coatings/covers can be made, such as for donuts.

[Link].14Dairyproductsanddesserts
In dairy products, gelatin promotes an ideal texture. Many properties of
product can be influenced according to the type and amount of gelatin that is
use:
In yogurts, gelatin acts as a protective colloid and prevents syneresis.
the consistency can range from creamy to firm.
Meltable cheese can be produced either for spreading or slicing.
The cream/toppings (ice cream with chocolate coating) are stabilized and maintain their
marked contours.
Sour cream (20%) maintains its spreadable and melting capacity.
The ability to bind water in combination with stabilizing and
emulsion formation enables the production of semi-skimmed dairy products.
The melting reaction of the ice cream is significantly improved by the better emulsion.
and the fine crystalline structure, caused by the addition of gelatin. Here the gelatin is
frequently combined with other hydrocaloids.

Gelatin has various uses in the field of candies and desserts. In

The gelatin desserts and fruit gels require clear gels like crystal.
from solid to soft, these are individually achievable, through the special
selection of suitable types of gelatin.
A good foam formation and foam stability are important criteria in the
manufacturing of mousse or whipped cream products.

Instant gelatins of various types and thickening capacity can be used

in a wide variety of dessert mixes manufactured in the realm of gourmet cooking and in
the gastronomy and also in the households. Whether they are basic mixes for chocolate mousse,
tiramisu or semolina puddings, the instant gelatin gives all these products a
unmistakable texture.
5.2 Conceptual Framework
Gelatin

Solid and transparent substance obtained from the cooking of connective tissue, the
bones and cartilages of animals:
Glue is made with gelatin.

Food made with a transparent and dense substance and with fruit juice:
the cake was covered with strawberry jelly.

gelatin

Gummies

Gummy candies (also known as gummies in America or gominolas in Spain,

although none of these terms is included in theDRAEwith this acceptanceare candies
chewablesverysweetscrafted fromgelatinsto those who
they addsweeteners,flavoringsycolorantsfood products. They have a finish so that
do not stick together, well polished and coated with sugar or acids. They have
a myriad of shapes: teddy bears or other animals, cola bottles, rings, various fruits, etc.

[Link]

Caramel

Sugar paste made from cooked syrup that hardens when cooled. It is presented in
small pieces of different colors and flavors, according to the essences with which they are flavored:
coffee caramel, mint.

candy

Input

Input is an economic concept that denotes awellthat is used in the

production of other goods. Depending on the context, it can be used as a synonym of
raw material or factor of production.

[Link]
Collagen

Proteinaceous substance resembling albumin that exists in connective tissue, in cartilage and in
the bones and that, when cooked, transforms into gelatin: face cream with collagen.

collagen

Protein

It is a notion that derives from the Greek language and allows to name a certain type of
substance that is found in thecells. Sit is a composite biopolymer
by amino acids that appear chained. These amino acids, in turn, are formed by
peptide links.

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Tasteless, of

Lack of flavor: tasteless stew.

insipid

Cosmetics

They are products that are used for thebeautyohygieneof thebody. It hasusual that is used
as a synonym for makeup, which is the artificial compound that is applied to the
face to adapt it to thelighting, ochighlight imperfections or achieve a certain
characterization.

[Link]

to age

Improve or deteriorate over time, especially wine and some

food: they served us a bottle of champagne that had been aged.

to get used to
Banquet

Food that is organized to celebrate something and attended by many guests: banquet
of weddings.

banquet

Trout

A Greek word derived in the Latin trout which, in turn, became trout.
the concept is used to refer to a class of fish that lives in freshwater and that
belongs to the group of salmonids.

[Link]

Amino acid

Name given to certain organic acids, some of which are the

basic components of human proteins: the molecule of amino acids contains, at
less, an amino group and a carboxyl group.

[Link]

Polymer

Chemical compound of high molecular weight obtained through a process of

polymerization
Proteins are polymers synthesized by living beings.

[Link]

Plastic, a

[Material] that can change shape and retain it permanently, unlike

of elastic bodies.

Synthetic material, carbon polymer, that can be easily molded. Bag of

plastic.

plastic
Soccer

Calcium is an important component in bones, teeth, shells, and in

various plant structures. In combination with theoxygen, andlime is formed from calcium,
used in constructions.

[Link]

Sodium

Metallic chemical element that is white and shiny, soft, very light, and reactive.
violently upon contact with water; its salts are very abundant in nature. Its
the symbol is Na, and its atomic number is 11.

[Link]

Acid

An acid is a substance that, when dissolved, increases the concentration of ions of

hydrogen. In combination with bases, an acid allows the formation of salts. On the other hand, the
The notion of acid (which comes from the Latin acĭdus) refers to that which has a sour taste or of
vinegar.

[Link]

Sterilization

Sterilization is the action and effect of sterilizing. Thisverbrefers to the action of destroying
the pathogenic germs or to make something sterile and barren that was not before. By
example: "Please take care of the sterilization of these instruments," "The infection is
produced by a failure in the sterilization of the medical material used in the intervention,
The sterilization of stray dogs is necessary to prevent uncontrolled reproduction.
control.

The notion of sterilization can therefore be used to refer to the control of

microbial growth that allows for the elimination of all forms of life, such as viruses and spores. From
in this way, sterilization is responsible for the destruction of microorganisms that are
they find in an object, substance or place.

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Gel

Liquid soap used in the bathroom or shower.

Gelatinous substance into which a colloidal mixture transforms when cooled: it must be applied
this gel on the joints until the pain disappears.

gel

Cattle, no

Of bovine livestock or related to it: beef.

[Link]

Emulsifier

An emulsifier is a surfactant that facilitates the mixing of two or more

liquid substances that would separate into their component parts under normal conditions.
Soap, for example, can act as an emulsifier.

[Link]

Jam

Jam is a preserve of fruitcooked [Link] ancient Greeks already

they cookedquinceinhoney, followone is collected in the Roman cookbookApicio.

[Link]

Gelatinize

Modification of cellulose in plant cell membranes.

gelification
Watery

That has a lot of water. Watery.

It applies to fruit that has a lot of juice. Juicy.

watery

Vitamins

Vitamins are essential heterogeneous compounds for life that, when ingested,
de forma equilibrada y en dosis esenciales promueven el correcto funcionamiento
physiological. Most essential vitamins cannot be synthesized (produced)
by the organism, so it can only obtain them through intake
balanced intake of vitamins contained in natural foods. The vitamins
sonnutrientsthat along with other nutritional elements act as catalysts for
all physiological processes (directly and indirectly).

[Link]

Viscosity

Viscosity is a characteristic of thefluidsin movement, thatsamplea

opposition tendency towards its flow under the application of a force. The more
the resistance that liquids oppose to flow, the more viscosity they possess. Liquids, unlike
thesolids, it cthey are characterized by flowing, which means that when subjected to a force, their
molecules move, the larger their molecules, the faster they do so. If
they are bigger, they will do it more slowly.

[Link]

Carbohydrates

Carbohydrates, also known as glucids, carbohydrates, and saccharides are

those organic molecules composed of carbon, hydrogen, and oxygen that result
to be the primary biological form of energy storage and consumption.

[Link]