Duck feet gelatin – characterization and the effects of sugars and salts on its gelation, foaming and emulsifying properties.

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Date
2017-08
Authors
Yau Hoong, Kuan
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Publisher
Universiti Sains Malaysia
Abstract
Industri makanan adalah pengguna utama gelatin bagi pelbagai applikasi disebabkan oleh kemampuan yang unggul dalam penggelan, pembusaan dan pengemulsian. Sumber-sumber umum bagi pengekstrakan gelatin adalah terdiri daripada bovin dan porsin, akan tetapi ianya telah diharamkan di sesetengah negara kerana isu-isu ugama dan penyakit berjangkit. The food industry is a major user of gelatins for numerous applications due to its superior gelling, foaming and emulsifying abilities. The common sources for gelatin extraction are bovine and porcine, but they are banned in some countries due to religious and human transmitting disease reasons.
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Keywords
Duck , Gelatin
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