Materials Science
4 years ago

Fish gelatin revolutionizes food industry with lower melting temperatures and durability.

1 view
Polymers
Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies
Svetlana R. Derkach, Nikolay G. Voron’ko, Yuliya A. Kuchina, Daria S. Kolotova

Paper Summary

Fish gelatin has different properties than mammalian gelatin, making it less suitable for gelled food products. However, by adding natural polysaccharides, the functional characteristics of fish gelatin can be modified to create a stronger gel network.

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