TECHNICAL FIELD

The invention relates to a non-breakable flexible leaf gelatin which is used in many fields, including food sector and is a very special foodstuff of animal origin.

STATE OF THE ART

Gelatin is used in many fields, including food sector and is a very special foodstuff of animal origin. Gelatin, an extremely useful food, is a transparent, tasteless and odorless food. Gelatin is used as a gelling agent, a thickener, a water binder, an emulsifier, a foam forming agent and a film former, especially in food sector due to the distinctive functional and technological advantages thereof and is a substantially pure protein. Otherwise, it is used in pharmaceutical industry and cosmetic products. Gelatin functions as a gelling agent and thickener in the liquid nutrients to which it is added. In particularly, it is used in gummy bears, marshmallows, ice creams, soft confectioneries and cakes. Gelatin is used especially in foods for the athletes and in special foods for obesity and diabetes. It is specified that it is completely broken down in the metabolism as it is easily digested. Gelatin is used in serums, capsules and vitamin coating materials in the pharmaceutical industry.

Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from skin, bone and connective tissue of animals such as pets, chickens, pigs and fish. During the hydrolysis process, the natural molecular bonds between the individual collagen chains are broken down into a more easily rearranged form. The chemical composition thereof is very similar to the chemical composition of the parent collagen in many ways.

The main resource for the manufacture of gelatin is pigskin, followed by cowhide, and cow and pig bone. Fish gelatin accounts for less than 1.5% of the total production. Gelatin comprises 85-92% of protein, and the remaining comprises water, minerals and salts. The reason for using a leaf gelatin is that each plate of gelatin of different bloom numbers, sized according to the need, gives the same result. During the production of a leaf gelatin, however, a large amount of hydrogen bridge bonds is formed between the gelatin molecules as water therein is removed upon drying. These bonds formed disrupt the flexibility of the molecular chains of the gelatin and make them breakable. Therefore, these sheets are broken and separated during production, storage, transportation and use. The loss of integrity of a leaf gelatin causes the amounts and sizes thereof to be disrupted. A leaf gelatin with a disrupted integrity cannot be used.

Similarly, the patent document no.US1893172A entitled “Transparent Sheet and Process of Manufacture” states that “The invention provides an improvement over the process using gelatin or glycerin alone for one of the objects thereof. Another object is to provide an improvement in the composition of gelatin sheets in their affected states by the climatic conditions, such as heat, cold, dryness and dampness. Another object is to provide an improvement in the qualities of a gelatin sheet, such as clearness, transparency, toughness and flexibility.” Considering the present technique, this has a corrosive characteristic causing very serious burns in the eyes, skin and respiratory tract due to the colorant used and the orthophosphoric acid content.

Consequently, there is a need for the production of a non-breakable flexible leaf gelatin due to the above mentioned drawbacks and the insufficiency of the present solutions for the subject matter.

DESCRIPTION OF THE INVENTION

The present invention relates to a non-breakable flexible leaf gelatin which fulfills the above mentioned needs, eliminates all disadvantages, and provides additional advantages, wherein the gelatin is used in many fields, including food sector and is a very special foodstuff of animal origin.

Preferably, Polyols (high molecular weight alcohols) are used in order to prevent the formation of hydrogen bridge bonds after drying the gelatin molecules. To this end, glycerol (glycerin) is a plasticizer which is used for the production of a soft capsule. Otherwise, many alcohols may be used for the flexibility of the gelatin film, such as propylene glycol, sorbitol, polyethylene glycols (PEGs), mannitol, ethylene glycol and tetrafurfuryl alcohol. Thus, the alcohols located between the fibers form hydrogen bonds with the gelatin, while making the breakable gelatin sheets flexible films by creating a lubricating effect with the hydrophobic groups thereof.

An object of said invention is to make a leaf gelatin more suitable for use by maintaining the integrity thereof.

Another object of said invention is to allow the reduced hydrogen bridge bonds to facilitate the soaking of the gelatin back.

A further object of said invention is to provide a foam-free clear solution as the gelatin which is easily soaked transforms into a more easily soluble form with no agglomeration.

Description of the Drawings

Figure-1 is a view of a structure of said standard gelatin film.

Figure-2 is a view of a structure of said unbreakable flexible gelatin film.

Figure-3 is a view of a method for said unbreakable flexible gelatin film.

Figure-4 is a view of a side view of a method for said unbreakable flexible gelatin film.

Reference List

1. Hydrogen bonds

2. Gelatin chains

3. Polyol emulsions

10. Liquid gelatin feeding tank

11. Gelatin cooling cylinder

12. Leaf gelatin film subjected to drying

Description of the elements in the Reference List:

Hydrogen bonds: A force which holds the molecules together in the compounds (HF, H2O, NH3...) formed by hydrogen with the elements with a great electron affinity such as F, O, N is called a hydrogen bond (hydrogen bridge bond). Gelatin chains: Hydrogen bridge bonds disrupt the flexibility of the molecular chains of the gelatin and make them breakable. The distribution of the gelatin chains is formed by the matrix, and this structure is capable of swelling in aqueous environments, thereby a hydrogel structure being obtained.

Polyol Emulsions: The hydrogen bridge bonds are formed via the gelatin molecules, while the hydrophobic groups provide a lubricating effect by pushing each other apart between the molecules.

Liquid Gelatin Feeding Tank: This is a step which is not directly related to said invention of the present production technique in which the thickness of the film used for the production of the leaf gelatin.

Cooling Cylinder: This is a step in which the liquid gelatin used for the production of the leaf gelatin is frozen, and a gel film is formed.

Gelatin Film Subjected to Drying: This represents a frozen gelatin film leaving from the cooling cylinder. It may be dried, sized and packaged after this step, thereby a final product being obtained.

DETAILED DESCRIPTION OF THE INVENTION

The invention relates to a non-breakable flexible leaf gelatin. It has the following characteristics.

There are 4 elements for the unbreakable flexible leaf gelatin. These elements are as follows:

Element 1- Addition of a Polyol to Gelatin Solution: By the addition of a heavy alcohol such as a Polyol (glycerol, sorbitol, PEGs), the hydrogen bridge bonds are formed via the gelatin molecules, while the hydrophobic groups provide a lubricating effect by pushing each other apart between the molecules. This is a novel step which is directly related to said invention of the production technique.

Element 2- Liquid gelatin feeding tank: This is a step which is not directly related to said invention of the present production technique in which the thickness of the film used for the production of the leaf gelatin.

Element 3- Cooling cylinder: This is a step which is not directly related to said invention of the present production technique in which the liquid gelatin is frozen, and a gel film is formed.

Element 4- Gelatin film subjected to Drying: This represents a frozen gelatin film leaving from the cooling cylinder. It may be dried, sized and packaged after this step, thereby a final product being obtained. This is a step which is not directly related to said invention.

Said invention comprises four steps. The steps are provided below.

A. Preparation of Solution: A solution is prepared by adding a Polyol (Element 1) to the gelatin solution.

B. Feeding the Gelatin Solution: The gelatin in solution is fed to the tank in Element 2.

C. Producing the Gelatin Film: The thickness of the film is adjusted by being passed through an adjustable scraper in the liquid gelatin feeding tank by the cooling cylinder (Element 3).

D. Drying the Gelatin Film: The frozen gelatin film leaving from the cooling cylinder is dried, sized and packaged after this step, thereby a final product being obtained.

A Polyol (3) is added to the gelatin in solution, then the gelatin in solution is fed by the liquid gelatin feeding tank (10), and the thickness of the film is adjusted by being passed through an adjustable scraper in the liquid gelatin feeding tank (10) by the cooling cylinder (11), subsequently the liquid gelatin film cooled on the cooling cylinder (11) is scraped and guided to the drying belt (12).

The molecular chains (2) of the gelatin form hydrogen bridge bonds (1) upon drying, thereby firm and strong bonds being formed. Due to this feature, the gelatin having a high adhesion capacity is used as an animal glue for thousands of years. This is one of the main reasons for the films formed by the gelatin molecules to be breakable. The brittleness of the gelatin films to be formed and dried is reduced after the polyols (Element 1 ) are added during the solution preparation step in the production of a leaf gelatin.

Preparation of Solution: For preparing a solution of 30-35% W/W, the powder gelatin is soaked with an amount of water, at least 3% polyol is added, and the remaining is brought to volume with water of 50°C, thereby a solution being obtained. The liquid gelatin is applied as a thin film of 350-750 microns through the gelatin feeding system (Element 2) in Figure-4, and the liquid gelatin film cooled on a cooling cylinder (Element 3) is scraped and guided to a drying belt (Element 4).