Optimization of extraction process of plant-based gelatin replacer

• Main Authors: Jaswir, Irwandi, Alotaibi, Abeer, Jamal, Parveen, Octavianti, Fitri, Lestari, Widya, Hendri, Ridar, Alkahtani, Ali Hussein
• Format: Article
• Language: English; English
• Published: Universiti Putra Malaysia 2016
• Subjects: RK Dentistry
• Online Access: http://irep.iium.edu.my/53435/1/Plant-based%20gelatin.pdf; http://irep.iium.edu.my/53435/7/53435_Optimization%20of%20extraction_SCOPUS.pdf; http://irep.iium.edu.my/53435/; http://www.ifrj.upm.edu.my/23%20(06)%202016/(30).pdf

Gelatin is one of the most widely used food ingredients, with wide applications in the food industry. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the outbreak of BSE (a.k.a. mad...