Use of Hydrogen Peroxide in Gelatin Production: Safety and Efficiency

Use of Hydrogen Peroxide in Gelatin Production

What is Gelatin?

It is a natural substance obtained by hydrolyzing collagen proteins and has the ability to dissolve in water and gel. It is generally produced from the skin, bone and connective tissues of animals such as cattle, pigs and fish and used in various food products.

What are the Properties of Gelatin?

• Gelation: When mixed with water, it gelatinizes when cooled and gives consistency to foods.
• Transparency: Gelatin is usually transparent, making it ideal for transparent desserts and jellies.
• Flavor and Odor: It has a neutral taste and smell, so it does not affect the natural flavor of food products.

In Which Foods is Gelatin Used?

• It is used in desserts such as jellies, puddings, marshmallows and some cakes.
• It is used as a stabilizer and thickener in products such as yogurt, ice cream and cheese.
• It is used as a binder and stabilizer in some types of sausages and salami.
• It is used as a clarifier in beverages such as beer and wine.
• Used as capsule material in products such as vitamin capsules and dietary supplements.

What is Hydrogen Peroxide (H₂O₂)?

It is a common chemical used in gelatin production.

How is hydrogen peroxide produced?

Hydrogen peroxide is produced when gelatin undergoes a process called hydrolysis. During the process, a protein called collagen is broken down into smaller molecules to form gelatin. Hydrogen peroxide helps to speed up this process and make the gelatin lighter in color.

Why is hydrogen peroxide used in gelatin production?

It is used to lighten the color of gelatin and kill microorganisms. Hydrogen peroxide is also used to sterilize. It is a strong oxidizing agent that can kill microorganisms. Therefore, it is important to sterilize with hydrogen peroxide if it is to be used in food or pharmaceutical production.

Are There Any Harmful Effects of Using Hydrogen Peroxide in Gelatin Production?

Hydrogen peroxide, which can also have some negative effects, can weaken the gel-forming ability and change its taste and odor. Therefore, the amount of hydrogen peroxide used in its production should be carefully controlled.

What are the important points about the use of hydrogen peroxide in gelatin?

• It is used to lighten the color and kill microorganisms.
• Hydrogen peroxide accelerates the hydrolysis of collagen used in gelatin production.
• Hydrogen peroxide can be used to sterilize gelatin.
• Hydrogen peroxide may have some negative effects (a bitter taste and a metallic odor).
• The limit of hydrogen peroxide used in gelatin production is ≤ 10 mg/kg according to the “Regulation on Special Hygiene Rules for Animal Foods”.

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