GIGELATINHANDBOOKA-Holowiki-AHolographyFAQ：我一holowiki明胶手册-一个全息FAQ.pdf

GELATIN MANUFACTURERS GELATIN HANDBOOK INSTITUTE OF AMERICA Written and produced by the members of the GMIA Gelatin Manufacturers Institute of America Members as of January 2012 Atlantic Gelatin / Kraft Foods Global Inc. Hill Street Woburn, Massachusetts 01801 (781) 938-2200 FAX (781) 935-1566 GELITA North America 2445 Port Neal Industrial Road Sergeant Bluff, Iowa 51054 (712) 943-5516 FAX (712) 943- Nitta Gelatin Canada, Inc. 60 Paton Road Toronto, Ontario, Canada M6H 1R8 (416) 532-5111 FAX (416) 532-6231 PB Leiner 7001 N. Brady Street Davenport, Iowa, 52806 Sales/Customer Service (516) 822-4040 FAX (563) 386-5755 Rousselot, Inc. 1231 South Rochester Street Mukwonago, Wisconsin 53149 US Customer Service (888) 455-3556 FAX (262) 363-2789 Weishardt International NA 895 Italia Street Terrebonne Quebec J6Y2C8 Canada (450) 621 2345 FAX (450) 621 3535 1 Table of Contents INTRODUCTION 3 GELATIN PRODUCTION 3 PHYSICAL AND CHEMICAL PROPERTIES 6 Amino Acid Content of Gelatins 7 BACTERIA AND PRESERVATIVES 11 GELATIN TESTING 11 EDIBLE GELATINS 12 General Specifications for Edible Gelatins 12 Gelatin as a Food Ingredient 13 Gelatin Nutritional Information 15 Functional Properties of Gelatin in Foods 15 PHARMACEUTICAL GELATINS 15 General Specifications for Pharmaceutical Gelatins 16 PHOTOGRAPHIC GELATINS 19 General Specifications for Photographic Gelatins 19 TECHNICAL GELATINS 19 LITERATURE CITED (References) 22 2 Introduction In the National Formulary (1) gelatin is defined as a product obtained by the partial hydrolysis of collagen derived from the skin, white connective tissue and bones of animals. Gelatin derived from an acid-treated precursor is known