Chidziwitso

Gelatin inasintha kwambiri kujambula zithunzi m'zaka za m'ma 1800, m'malo mwa njira zovuta zonyowa. Monga chomangira mu siliva halide emulsions, inagawa mofanana makhiristo owunikira kuwala pa filimu, zomwe zinapangitsa kuti zithunzi zikhale zakuthwa. Kutha kwake kudzaza m'madzi kunathandiza kuti kujambula zithunzi kukhale kosavuta, zomwe zinapangitsa kuti anthu osadziwa zambiri azitha kujambula zithunzi.​

Kupanga gelatin kumayamba ndi zinthu zochokera ku nyama (zikopa, mafupa, minyewa), zomwe zimatsukidwa, kuchotsedwa mafuta, ndikuphwanyidwa. Zikopa za nkhumba (30–50% collagen) ndi mafupa a ng'ombe ndizofala kwambiri. Zipangizo zopangira zimayesedwa kuti zitsimikizire kuti zilibe matenda kapena zodetsa, sitepe yofunika kwambiri pa gelatin ya chakudya/mankhwala.​

Gelatin yochokera ku zinthu zophikidwa bwino za nyama ikhoza kukhala ndi zinthu zodetsa: zitsulo zolemera zochokera kumadera a mafakitale, maantibayotiki ochokera ku ziweto, kapena tizilombo toyambitsa matenda monga Salmonella. Gelatin ya ng'ombe yochokera kumadera omwe ali ndi kachilombo ka BSE imabweretsa nkhawa za matenda a prion, ngakhale kuti kupeza zinthu mosamala (monga malamulo a EU) kumachepetsa chiopsezochi. Gelatin ya nsomba, ngakhale kuti ndi yotetezeka, ikhoza kukhala ndi mercury ngati imachokera ku madzi oipitsidwa.​

Chomwe chimapangitsa Gelatin kukhala yodziwika kwambiri ndikupanga mawonekedwe a gel okhala ndi kusinthasintha kosiyanasiyana. Mu maswiti a gummy, kuchuluka kwa gelatin 10–15% kumabweretsa mawonekedwe otafuna, obwerera m'mbuyo. Mu aspic, kuchuluka kochepa (2–5%) kumapanga gel yofewa, yogwedezeka yomwe imawonetsa zosakaniza monga ndiwo zamasamba kapena nyama. Kusungunuka kwa gel (25–35°C) kumatsimikizira kuti imafewa mkamwa, zomwe zimapangitsa kuti kukoma kumveke bwino.

Ine.Kupaka ndi Kutanuka​

Chochititsa chidwi kwambiri cha gelatin ndikupanga mawonekedwe a gel okhala ndi kusinthasintha kosiyanasiyana. Mu maswiti a gummy, kuchuluka kwa gelatin 10-15% kumabweretsa mawonekedwe otafuna, obwerera m'mbuyo. Mu aspic, kuchuluka kochepa (2-5%) kumapanga gel yofewa, yogwedezeka yomwe imawonetsa zosakaniza monga ndiwo zamasamba kapena nyama. Kusungunuka kwa gel (25-35°C) kumatsimikizira kuti imafewa mkamwa, zomwe zimapangitsa kuti kukoma kumveke.​

Gelatin ndi chinthu chomwe chimapezeka poyeretsa ndi kusakaniza kolajeni kuchokera ku zikopa za nyama, mafupa, ndi minofu yoyera yolumikizirana. Njira zomwe zimagwiritsidwa ntchito kwambiri pochotsa gelatin zimaphatikizapo mankhwala a alkali, asidi, ndi ma enzyme. Kupanga gelatin kumaphatikizapo njira zitatu zazikulu: chithandizo chisanachitike, kuchotsa gelatin, ndi chithandizo pambuyo pake.