GELATIN CONCENTRATION

Gelatin is an animal protein prepared by the thermal denaturation of collagen, isolated from animal skin and bones, with very dilute acid. It can also be extracted from fish skins.

Gelatin is used in the food and beverages industries, in the pharmaceutical industry, as a stabilizer for tablets, and also for many other applications.

Ultra-filtration is a highly effective process for concentration of gelatin as it reduces effective evaporator size & its cost.

Typically weak gelatin liquor can be concentrated for 15% from initial concentrations of 3% dissolved solids by the application of ultra-filtration techniques. Applied pressure in the range of 3 - 5 bar is optimum from the concentration. Ultra-filtration is more feasible than conventional processes for concentration.

The molecular weight of gelatin falls in the range of 15,000 Dalton to 2,50,000 Dalton with an average of 50,000 Dalton to 70,000 Dalton. The high molecular weight of gelatin makes it extremely suitable for better separation efficiency across the UF membrane at moderate to low applied pressure. The major advantages of UF include reduction in the volume of water which ultimately needs to be evaporated in the evaporators.