Gelita - the worldwide Gelantine Specialists Choose language: English Home News Press Links Contact GELITA Wiki 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% gelatine solution. The bloom values of commercially available gelatines are between 80 and 280 Bone chip Chipped, degreased and dried bone from which, subsequent to demineralisation (see mazeration), gelatine 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 GELATINE PRODUCTS Ltd. Subsidiary company in Runcorn, England since June 2003 GELITA UK Ltd. Gelatine 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 gelatine partial hydrolysate used in the production of confectionery GELITA PLANTASOL® Product of GELITA; a soluble wheat protein used in skin and hair care products GELITA GELIDERM® A mild protein surfactant for use in cosmetics Hard capsules Hollow capsules of various sizes made of pure gelatine 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 gelatine Powder gelatine 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 gelatine Methacrylated gelatine A gelatine 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 (gelatine) 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 - gelatine 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 gelatine 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 gelatine for filling with active ingredient/excipient mixture. Can be produced with different wall thicknesses and either with or without a seam Split Gelatine raw material; mid-layer of the connective tissue of cattle hide Succinylated gelatine A succinic acid anhydride-modified gelatine 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 gelatine acid digested gelatine Type B gelatine Alkali (basic) digested gelatine Wheat protein hydrolysate Water-soluble hydrolysate isolated from wheat protein by enzyme action Print page GELITA AG Applications Solutions and Products Corporate Social Responsibility Service Procurement Careers at GELITA Fairs GELITA Wiki If you have any questions or suggestions, please feel free to contact us! Contact form Home Imprint Sitemap © Gelita AG 2015 Share |