Adhesion
Adhesive effect between a firm surface area and a substance, solution or particle
Amino acid
Basic building block of a protein
Amino acid sequence
The amino acid order or sequence within a protein chain
Amino acid spectrum
Amino acid composition in %
Amphoteric
(Greek: amphoteros = both) Substances that can be both cationic and anionic in character
Anion surfactant
Surface-active substances containing one or more functional anion-active groups
aw-value
The free water content (water activity) in food is decisive when it comes to chemical and microbiological decomposition. Favourable aw-values are less than 0.8; the highest degree of safety is given with aw-values less than 0.4
Big-Bags
Large bags for holding 800-1,000 kg product
BIOWASH
A protein surfactant for use in environmentally compatible detergents
Bloom value
The degree of firmness of a gel. The bloom value is the force required for a punch of defined form and dimension to penetrate 4 mm deep into the surface of a 6.7% gelatin solution. The bloom values of commercially available gelatins are between 80 and 280
Bone chip
Chipped, degreased and dried bone from which, subsequent to demineralisation (see mazeration), gelatin is produced
Bovine
Originating from cattle (e.g. raw materials)
Certification
A Quality Management System based on international standard ISO 9001
Coacervation
The process by which a dissolved (oil-based) colloidal polymer is transformed from the dissolved state to that of a solid precipitate
Coagulation
The conversion of a solution to a gel in conjunction with precipitation
Coalescence
The joining up of the drops of an emulsion to form a compact liquid phase
Cohesion
The internal force that holds substances together
Collagen surfactant
A modified collagen protein with good washing properties and excellent skin compatibility
Colloids
The smallest particles in a liquid or solid phase
Dispersion
System comprising a continuous phase and one or more finely distributed discontinuous phases
Elastin
Component of animal connective tissue. Elastin maintains the elasticity of skin, tendons and ligaments subsequent to minor deformation
Enzyme stabilisers
Short-chained proteins that prolong the effectiveness of enzymes
Essential amino acids
Amino acids not synthesised by the body but required for life. These amino acids must be ingested with food
EXTRACO
Subsidiary company in Klippan, Sweden
since June 2003 GELITA SWEDEN AB
GELATIN PRODUCTS Ltd.
Subsidiary company in Runcorn, England
since June 2003 GELITA UK Ltd.
Gelatin sponges
Foamed sponges used in surgical applications to staunch blood flow
GELITA®
Trade name for products produced by GELITA
GELITA COLLAGEL®
Product of GELITA; a high-molecular gelatin partial hydrolysate used in the production of confectionery
GELITA GELIDERM®
A mild protein surfactant for use in cosmetics
Hard capsules
Hollow capsules of various sizes made of pure gelatin with or without the addition of dye. They comprise an upper and lower part; these are joined together once filling is completed
Hydrolysate
A reaction product obtained when a compound is cleaved through the effect of water. Protein hydrolysates occur subsequent to thermal, chemical or enzymatic degradation. During the reaction, large molecules are decomposed into soluble proteins, peptides and amino acids
Hydroxyproline
An amino acid present only in collagenous protein
Instant gelatin
Powder gelatin capable of swelling in cold water
ISO 9001
International Quality Management Certification System
Keratin
Structural protein present in hair and nails
KIND & KNOX
Subsidiary company in Iowa, USA
since June 2003 GELITA USA Inc.
Mazeration
A process by which calcium phosphate is removed from degreased bone chip. The mineral-free raw material thus obtained is known as ossein and is used in the production of gelatin
Methacrylated gelatin
A gelatin modified with methacrylate groups. Used for the production of technical intermediaries
Micro-encapsulation
Surrounding of a finely distributed solid or liquid phase (substances or dissolved substances) with film-forming polymer (gelatin) which then encloses the phase subsequent to emulsification and coacervation or surface polymerisation
Mouthfeeling
A complex sensory impression obtained when eating. The sensory aspects are based on hardness, elasticity, toughness, viscosity and other properties of food as sensed by the lips, teeth, tongue and the oral cavity
Nutritional physiology
The science of the influence of nutrition and foodstuffs on the natural processes of the body
Ossein
Demineralised bone - gelatin raw material
Osteoporosis
A bone disease characterized by a decrease in bone mineral density and appearance of small holes in bones due to loss of minerals
Permeability
Ability of membranes (or foils) to allow gases and dissolved substances to pass through
Plasma expander
Blood replacement substance based on modified gelatin
Protective colloid
Polymeric compounds that stabilise colloids due to their affinity for water and oil. Colloidal systems are distributions of atoms (ca. 103 - 109) in solvents
Purine
Degradation product of uric acid, mainly found in meat. Can cause gout if metabolic disorders are also present
SARGEL
Subsidiary company in Mococa, Brazil
since June 2003 GELITA DO BRASIL Ltda.
Skeletal proteins
Skeletal proteins, also known as scleroproteins are those proteins providing a support function within the body. They are insoluble in water and possess a fibrous structure. These proteins include e.g. keratin that occurs in hair and nails, the elastins and the collagens that occur in support and connective tissue, skin, bone and cartilage
Soft capsules
Elastic capsule made of gelatin for filling with active ingredient/excipient mixture. Can be produced with different wall thicknesses and either with or without a seam
Split
Gelatin raw material; mid-layer of the connective tissue of cattle hide
Succinylated gelatin
A succinic acid anhydride-modified gelatin with excellent swelling properties
Surfactant
Substances that decrease surface tension
Syneresis
Loss of liquid from a gel due to temperature fluctuation or ageing (e.g. serum exudate/whey exuding from yoghurt)
Thermoreversibility
Conversion of liquid to solid state and vice versa through the influence of temperature
Thickening agent
High-molecular substances that are soluble or which can be dispersed or swollen in water to form viscous solutions, pseudo-gels or gels
Triple helix
Basic structure of collagen consisting of 3 protein chains. These often possess somewhat different amino acid sequences. Collagen e.g. comprises one type I, two type *1s and one type *2, each of which consist of about 1,000 amino acids
Type A gelatin
acid digested gelatin
Type B gelatin
Alkali (basic) digested gelatin
Wheat protein hydrolysate
Water-soluble hydrolysate isolated from wheat protein by enzyme action