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1 of 31
2.
2.
2.
3
4

.8
.......9

-
g
1.

g

-
-

1.
2.
3.
4.
5.

15

6.
7.

1.
2.
3.

4.

5.

6.
7.

15
(

: gelatin)
gélatine
(collagen)
E number

E441

edible gelatin
gelatin)

hydrocolloid)

protein)

(collagen)
(connective tissue)

5-10
acetic acid)
98

E441)

food additive)

gel)
gelling agent)
thermoreversible gel)
stabilizer)
emulsifier)
fat replacer)
flavor encapsulation
dairy products) ,

0.2-0.8%) ,
,

cream cheese) ,

cheese) ,
,

,

marshmellow)

,

,

,
,
,

---------,

2

,
,
,

,

,

,
,

,

,

,

,

confectionery) -

A

cottage

,
,

,

soft cheese)

,

,
,
B

Acid Manufacturing Process)

pH
4

50°C
protein

denaturation)
filtration)

concentration)
vacuum evaporator)
membrane filtration)

ultra

filtration

dehydration)
isoionic point

7

9
hydrolysis

asparagine

glutamine

Alkali Manufacturing Process)

-chains

side
asparagine
glutamic acid)

glutamine
aspartic acid)
isoelectric point

4.8

5.2

ion-exchange)
pH

pH

cod,
haddock

Pollock

3.5 kcal/g
essential amino acid)
Tryptophan)

(methionine)
Lovelygirl.2557.
.

:

http://www.thaipingpong.com/smf/index.php?topic=7170.0 .7
2557
Bloggang.2556.

?

:
http://www.bloggang.com/viewdiary.php?id=papasierrapat&month=10-2013&date=09&group=1&gblog=3.
2

2

1.
g

g

cm.

3.5 cm

4 cm

3.7 cm
17

g,
http://www.thaipingpong.com/smf/index.php?topic=7170.0 .7
2557
http://www.bloggang.com/viewdiary.php?id=papasierrapat&month=10-2013&date=09&group=1&gblog=3.

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