3/24/2023 0 Comments Fish gelatin![]() Within the past decade there has been intense interest in the market in gelatin derived from fish and poultry. ![]() ![]() Researchers from academia and industry are continually searching for an alternative to gelatin, and to find new sources of gelatin that might be more favorably viewed. To date, however, few alternatives are available, and as a result it has not been possible to eliminate gelatin. Furthermore, strong competition exists among manufacturers for the procurement of pigskin or other mammalian sources, which has created increased demand and raised costs. The BSE episode, as well as religious concerns, has led to intensive research, especially in Europe, to identify and develop alternatives to mammal-derived gelatin. For example, in March 2003, the Scientific Steering Committee of the European Union confirmed, “The risk associated with bovine bone gelatin is close to zero” (Schrieber & Gareis, 2007).Īlthough porcine gelatin accounts for the highest levels of production, a significant amount of gelatin used in the food and pharmaceutical industries is also derived from cows. However, studies conducted by various authorities have shown that the production process of gelatin is an effective barrier against possible BSE prions. In addition, there is increasing concern among researchers about whether animal tissue-derived collagens and gelatins are capable of transmitting pathogenic vectors such as prions (Wilesmith, Ryan, & Atkinson, 1991). This is mainly due to religious sentiments (both Judaism and Islam forbid the consumption of any pork-related products, while Hindus do not consume cow-related products) as well as the enhanced and stricter adherence to vegetarianism throughout the world. However, although gelatin has such a wide range of useful applications, pessimism and strong concerns still persist among consumers with regard to its usage (Asher, 1999). Recent reports indicate that the annual world output of gelatin is nearly 326,000 tons, with pig skin-derived gelatin accounting for the highest (46%) output, followed by bovine hides (29.4%), bones (23.1%), and other sources (1.5%) (GME, 2008). The global demand for gelatin has been increasing over the years. In addition, gelatin is also used to reduce carbohydrate levels in foods formulated for diabetic patients. ![]() Gelatin, being low in calories, is normally recommended for use in foodstuffs to enhance protein levels, and is especially useful in body-building foods. In the pharmaceutical industry, gelatin is also widely used for the manufacture of hard and soft capsules, plasma expanders, and in wound care. There are also reports in which live attenuated viral vaccines used for immunization against measles, mumps, rubella, Japanese encephalitis, rabies, diphtheria, and tetanus toxin contain gelatin as a stabilizer (Burke, Hsu, & Volkin, 1999). In the pharmaceutical and medical fields, gelatin is used as a matrix for implants, in injectable drug delivery microspheres, and in intravenous infusions (Pollack, 1990, Rao, 1995, Saddler and Horsey, 1987). In the food industry, gelatin is utilized in confections (mainly for providing chewiness, texture, and foam stabilization), low-fat spreads (to provide creaminess, fat reduction, and mouthfeel), dairy (to provide stabilization and texturization), baked goods (to provide emulsification, gelling, and stabilization), and meat products (to provide water-binding) (Johnston-Banks, 1990, Schrieber and Gareis, 2007). Gelatin, one of the most popular biopolymers, is widely used in food, pharmaceutical, cosmetic, and photographic applications because of its unique functional and technological properties. This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of fish gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies. Production and utilization of fish gelatin not only satisfies the needs of consumers, but also serves as a means to utilize some of the byproducts of the fishing industry. Fish gelatin (especially from warm-water fish) reportedly possesses similar characteristics to porcine gelatin and may thus be considered as an alternative to mammalian gelatin for use in food products. Mammalian gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns. Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and gelatin.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |