Gelatin is a protein extracted from animal collagen through partial hydrolysis. It is insoluble in cold water but soluble in hot water, where it forms a jelly on cooling. Gelatin is used to make hard and soft capsules, as well as suppositories, pastes and pastilles. It is also used as an absorbable sponge to control bleeding. Gelatin's properties are determined by its bloom strength, which measures its ability to form a gel.

1. GELATINE
Presented by:-
Harsh Dube
B.Pharma. Sem 3
Akshar Preet Institute of Pharmacy, Jamnagar
Guide by: Mrs. Pooja Khanpara

2. SYNONYMS
◦Gelatina,
◦gel foam,
◦puragel.

3. BIOLOGICAL SOURCE
◦Gelatin is a protein extracted by partial
hydrolysis of animal collagenous tissue like
skins, tendons, ligaments and bones with
boiling water.

4. DESCRIPTION
◦This protein product is available in the form of flakes,
sheets, shreds or a coarse or fine powder. It has a
characteristic odour and faintly yellow to amber
colour.

5. SOLUBILITY
◦ It is insoluble in cold water, but soluble in hot water. In cold
water, it swells, softens, and absorbs about 5-10 times its
weight of water. With hot water, it forms a jelly on cooling. It is
soluble in mixture of glycerin and water, but insoluble in fixed
and volatile oils, alcohol, chloroform and ether.
◦ In dried conditions, gelatin remains stable in air, but when
moist may be degraded due to microbial attack..

6. Cont…..
◦ The quality of gelatin Is expressed as ‘bloom strength’. It is
the weight in gramme, which when applied to plunger, 12.7
mm in diameter, under controlled conditions shall produce a
depression exactly 4 mm deep in a jelly matured at 10°c and
containing 6.66% w/w gelatin in water.

7. PREPARATION OF GELATIN
◦For the manufacture of gelatin, the bones are to be
defatted and decalcified with organic solvent and mineral
acid respectively. The material obtained by this treatment is
treated with water at 85°c in successive quantities, due to
which collagen dissolves into gelatin. It is further bleached
and concentrated under reduced pressure to specific
gelatin content and allowed to set in shallow trays. Such
moulded gelatin is dried in drying room to eliminate
moisture.

8. CHEMICAL CONSTITUENTS
◦As a protein, chemically, it contains different amino
acids out of which major is lysine, an essential amino
acid, but does not contain tryptophan. Gelatin is
composed by glutin proteins.

9. STANDARDS
◦Ash: Not more than 3.2%
◦Gel strength : 150 -250
◦L.O.D. : Not more than 15%
◦PH(1.0% Sol.): 3.6 to 7.6
◦Microbial limits:- 19 should comply for absence of E-
coli and 190 for salmonella. Total bacterial count less
than 1000/g.

10. IDENTIFICATION
1. It evolves ammonia when heated with soda lime.
2. It is precipitated by trinit rophenol and solution of tannic
acid, but not with alum, lead acetate or acids which
indicates that it does not contain chondrin.
3. It gives a white precipitate with mercuric nitrate and on
warming turns to brick red colour.

11. Chemical tests
◦1) Biuret reaction: To alkaline solution of a protein (2ml),
a dilute solution of copper sulphate is added. A red or
violet colour is formed with peptides containing atleast
two peptide linkages. A peptide does not give this test.
◦2) Xanthoproteic reaction: Protein + warmed with con.
nitric acid gives yellow colour. This colour becomes
orange when solution is made alkaline.

12. ◦3) Millon's reagent: Millon's reagent (mercuric nitrate
in nitric acid containing a trace of nitrous acid) usually
yields white ppt on addition to a protein solution which
turns red on heating.
◦4) Ninhydrin test: Aq. solution of protein + alcoholic
solution of ninhydrin and heated. Red to violet colour
is formed.

13. USES
1. Gelatin is mainly used in manufacturing of hard and
flexible capsule shells.
2. Used for preparing pessaries, Pastes, pastiles and
suppositories.
3. Gelatin in the form of absorbable gelatin sponge is
used as haemostatic. Sometimes, it also
recommended for treatment of brittle finger nails and
non-mycotic defects of the nails.

14. THANK
YOU
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