ABSTRACT
In 2005, the worldwide production of gelatin was 305,000 metric tons per year (Schrieber and Gareis 2007). Western Europe produced 42% of the world’s gelatin, followed by 22% from North America, 18% from Asia, and 16% from South America. Approximately 42% of gelatin was derived from porcine skin, 29% from bovine skin, 28% from bones, and less than 1% from other sources (www.gea—ltration.com 2010). Gelatin is typically produced from treatment of skins or bones with either acid or alkali washings. Porcine skin is usually treated with acid to produce Type A gelatin,
6.1 Introduction .......................................................................................................................... 143 6.2 Chemical and Physical Properties of Fish Gelatin ............................................................... 145 6.3 Gelatin Extraction from Fish ................................................................................................ 146 6.4 Fish Gelatin Applications ..................................................................................................... 148
6.4.1 Films ......................................................................................................................... 148 6.4.2 Solutions and Gels .................................................................................................... 151 6.4.3 Antioxidants and Emulsi—ers.................................................................................... 152
6.5 Conclusions ........................................................................................................................... 153 References ...................................................................................................................................... 153
whereas the more complex collagens found in bovine skins and bones are treated with alkali to produce Type B gelatin. Acid treatments generally require hours to complete, whereas alkali treatments require more than 1 week.
