Clarification and Raising the Gelling Ability of Gelatin Solutions

ABSTRACT

A method for preparation of high quality alimentary gelatin from crude calf skin gelatin was developed. In the purification scheme the low molecular substances as well as part of the odorous matter were removed by extraction with drinking water, while the finely dispersed insoluble particles were removed by calcium phosphate as flockulant and activated charcoal as adsorbent. In comparison with the starting material the purified product showed a mean increase in Bloom number of about 10 per cent and small change in melting temperature. The purified gelatin possessed very high optical transmission, lack of odour and very low ash content. It was shown that the removal of the low molecular substances led to an increase in the gelling ability of the gelatin.