Gelatin is used in multiple different dietary supplement formats from capsules to gummies. If the ingredients can survive these treatments, it will be that much closer to market.” Market “There are certain treatments, such as pasteurization, that you don’t do in the lab. “The NPC money will be very important to demonstrate that our process can be used in industry,” Chen told NPC. The project has also received $78,430 from NPC to help evaluate how the pea protein-based gelatin substitute performs in real-food applications, and to prove its ability to scale up. The discovery, if successfully scaled up to an industrial level, could offer a plant-based alternative to gelatin as a thickener in foods such as soups, sauces and candies, as well as for dietary supplements.ĭr Chen is reportedly already collaborating with a multinational leader in plant-based ingredients, using Canadian-grown peas as the raw material. “During an experiment, we accidentally found that certain conditions, such as pH, caused ‘thermal reversibility’ in pea protein, which could make industrial applications much easier,” stated Dr Chen in an article from Natural Products Canada. The novel product, which is patent pending, reportedly has a higher protein content than existing plant-based gelatin substitutes, but can also change easily from liquid to gel – and back again. Lingyun Chen and her team at the Department of Agricultural, Food and Nutritional Science at the University of Alberta, unlocked a way to create a plant-based gelatin substitute from pea protein. Packaging & Packing Materials, ContainersĪ chance discovery in 2022 by Dr.Processing Equipment & Systems, Automation, Control.Filling & Packaging Equipment & Systems.Enhancement of hydrophobicity of fish skin gelatin via molecular modification with oxidized linoleic acid. Theerawitayaart W., Prodpran T., Benjakul S. Fish gelatin modifications: A comprehensive review. Huang T., Tu Z.-C., Shangguan X., Sha X., Wang H., Zhang L., Bansal N. Investigation on complex coacervation between fish skin gelatin from cold-water fish and gum arabic: Phase behavior, thermodynamic, and structural properties. Li Y., Zhang X., Zhao Y., Ding J., Lin S. Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin. doi: 10.3390/polym12123051.Ībedinia A., Nafchi A.M., Sharifi M., Ghalambor P., Oladzadabbasabadi N., Ariffin F., Huda N. Modified fish gelatin as an alternative to mammalian gelatin in modern food technologies. WVP film properties gelatin modification olive oil peroxide index rheological properties sachet tensile strength.ĭerkach S.R., Voron’ko N.G., Kuchina Y.A., Kolotova D.S. Therefore, an easy modification of FG with PG will make it suitable for oil sachet packaging applications for the food industry. The rheological analysis indicated that, by adding PG, viscosity, elastic modulus (G') and loss modulus (G'') were increased significantly ( p < 0.05) about 9.5, 9.32 and 18 times, respectively. Fourier transform infrared (FTIR) spectra approved a wide peak of approximately 2500 cm -1. Dark, red, yellow, and opaque films were realized with increasing PG. The barrier properties of the films including the water vapor permeability and oxygen permeability of films were increased from 1.21 to 4.95 × 10 -11 g m -1 Pa -1 s -1 and 48 to 97 cm 3 mµ/m 2 d kPa, respectively. The amount of acid index and peroxide of the oil stored in the sachets after 14 days showed that there is a significant difference ( p < 0.05) between the films. The 50-50 film had favorable characteristics to use as a sachet. As the proportion of PG in PG-FG-based increased, the tensile strength and Young's modulus were increased, and the elongation at break and heat seal strength of the films were decreased. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. This study aimed to describe the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil.
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