Jelly and Gelatin process description.pdf

Gelatin

1. Gelatin &Jelly
powder
Presenters:
Ahmad Bagheri
Shayan Abaei
Professor: Dr. Rashedi

2. A MedicineA Dessert Or
GELATIN

3. History

4. ❖1682: History’s first references to
gelatine
experiments resulted in a method of removing the glutinous
material from animal bones by boiling.
❖1754: The first English patent
❖1800: Napoleonic Wars
Recognition of nutritional value of gelatin

5. ❖1845: Scotland & USA
Production and export of gelatin powder by j and g
company
First American secured patent
❖1895: Pearl B. Wait
He and his wife, May, experimented with adding fruit
syrups to gelatin
❖1899: JELL-O
Francis Woodward, purchased the Jello-O name and the
business for $450 and started commercializing the brand

6. ❖1902: America’s most famous Dessert
Pictures, posters and billboards and magazine ads
providing Jell-o recipes were distributed all over the
American landscape
❖1936: Pudding
Chocolate returned to the Jell-O lineup as an instant
pudding made with milk
❖1974: Jigglers
An advertising campaign was launched to reintroduce
Jigglers which were Jell-O snacks molded into fun
shapes

7. Jelly Powders
Gelatin
Sugar
Flavoring
Color

8. Jelly Jams
Gelatin
Fruit

11. Podings and Pastils and
Gums

12. Jelly: Additives
Sugar FlavoringColoring
Weight (g) Ingredients
84 Sucrose
15 Gelatin
0.2 Citric Acid
0.1 Flavoring Agents
0.05 Sodium Benzoate
0.05 Potassium Citrate
0.1 Ascorbic Acid
0.1–0.5 Food Colorings
Serving Size
(21g of dry mix)
CaloriesProtein Sugar
1 Serving 80 1.6g
18g (approx. 4.5
teaspoons)

13. Gelatin

14. Gelatin

15. Gelatin
1.Food Industry
2.Pharmaceuticals
3.Photography
4.Cosmetics
5.Paper Production
6.Textile Industry
7.Paintball Industry
8.Wine and Juice Production
9.Medical Devices
10.Printing Industry
11.Art Conservation
12.Nutritional Supplements
13.Edible Packaging

16. Gelatin substitutes
1.Agar-Agar
2.Carrageenan
3.Pectin
4.Guar Gum
5.Xanthan Gum
6.Locust Bean Gum (Carob Gum)
7.Konjac Gum
8.Tapioca Starch
9.Arrowroot Powder
10.Alginate (Sodium Alginate)
11.Gellan Gum

17. Gelatin production

18. Animal Based Methods

19. Different Types of Gelatin
1.Bovine Gelatin
2.Porcine Gelatin
3.Fish Gelatin
4.Pharmaceutical grad gelatin
5.Food grade gelatin
6.Jelly Glue
7.Industrial gelatin
8.Chicken Gelatin
9.Vegetable Gelatin
10.Blended Gelatin
11.Hydrolyzed Gelatin
12.Cold Water-Soluble Gelatin
13.Type A Gelatin
14.Type B Gelatin
https://www.asiangelatin.com/gelatin/

21. Animal Based Methods

22. Animal Based Methods

24. Animal Based Methods: By Products
1.Fat: candle making and soap making
2.Dicalcium Phosphate (DCP): Used in
the production of toothpaste and other
hygiene products
3.Bone Meal: Used as animal feed
4.Ossein: Used in hygiene and cosmetic
products
5.Calcium Chloride (CaCl2): Used in the
chemical industry.

25. Process Production: Flowcharts

28. Process Production:
Flowcharts

29. Process Production: Comparison

30. Animal Based Methods: Comparison

31. Animal Based Methods: Comparison

32. Process Production
Flowsheet

34. Gelatin: Nutrition
Nutrition Facts
Per 240g
Serving
% Daily
Value *
Calories 144
Total Fat 0g 0%
Sodium 180mg 8%
Total Carbohydrate 34g 12%
Dietary Fiber 0g 0%
Sugar 32g
Protein 2.9g 6%
Vitamin D 0mcg 0%
Calcium 7.2mg 1%
Iron 0.1mg 1%
Potassium 2.4mg 0%
*The % Daily Value (DV) tells you how much a nutrient
in a serving of food contributes to a daily diet. 2000
calories a day is used for general nutrition advice.
NutrientAmount
% Daily
Value (DV)
Calcium 7.20 mg 1%
Copper 0.06 mg 7%
Iron 0.05 mg 0%
Magnesium2.40 mg 1%
Phosphorus52.80 mg 4%
Potassium2.40 mg 0%
Selenium2.64 mcg 5%
Sodium 180.00 mg 8%
Zinc 0.02 mg 0%
Gelatin Dessert
Minerals
Vitamin Name
Amount per 100
grams
Vitamin A 0.00 micrograms
Vitamin D 0.00 micrograms
Vitamin E 0.00 milligrams
Vitamin K 0.30 micrograms
Vitamin C 0.90 milligrams
Thiamine (B1) 0.00 milligrams
Riboflavin (B2) 0.03 milligrams
Niacin (B3) 0.04 milligrams
Choline (B4) 10.30 milligrams
Pantothenic Acid
(B5)
0.20 milligrams
Vitamin B6 0.02 milligrams
Folate (B9) 2.00 micrograms
Vitamin B12 0.00 micrograms

35. Gelatin Dessert with fruit
NutrientAmount
% Daily
Value (DV)
Calcium 7.20 mg 1%
Copper 0.07 mg 8%
Iron 0.12 mg 1%
Magnesium4.80 mg 1%
Phosphorus48.00 mg 4%
Potassium36.00 mg 1%
Selenium2.40 mcg 4%
Sodium 153.60 mg 7%
Zinc 0.05 mg 0%
Nutrition Facts
Per 240g
Serving
% Daily Value
*
Calories 134
Total Fat 0g 0%
Sodium 154mg 7%
Total
Carbohydrate
32g 12%
Dietary Fiber 0.5g 2%
Sugar 30g
Protein 2.6g 5%
Vitamin D 0mcg 0%
Calcium 7.2mg 1%
Iron 0.1mg 1%
Potassium 36mg 1%
Minerals
Gelatin: Nutrition

36. Gelatin Dessert, Sugar Free
Nutrition Facts
Per 240g
Serving
% Daily Value *
Calories 48
Total Fat 0g 0%
Sodium 115mg 5%
Total
Carbohydrate
10g 4%
Dietary Fiber 0g 0%
Sugar 0g
Protein 2g 4%
Vitamin D 0mcg 0%
Calcium 7.2mg 1%
Iron 0mg 0%
Potassium 2.4mg 0%
NutrientAmount
% Daily
Value (DV)
Calcium 7.20 mg 1%
Copper 0.02 mg 2%
Iron 0.02 mg 0%
Magnesium2.40 mg 1%
Phosphorus163.20 mg 13%
Potassium2.40 mg 0%
Selenium0.00 mcg 0%
Sodium 115.20 mg 5%
Zinc 0.00 mg 0%
Minerals
Gelatin: Nutrition

37. Process Production: Nutrition
Amino Acids & Chemistry

38. Gelatin: Industry

39. Gelatin and Jelly:
Medical
1.Capsule Production
2.Wound Dressings
3.Blood Volume Expanders
4.Tissue Engineering
5.Drug Delivery Systems
6.Vaccine Stabilizers
7.Dental Applications
8.Cosmetic Surgery
9.Artificial Skin
10.Weight Management
11.Nutritional Supplements
12.Adhesives in Medicine
https://www.rousselot.com/biomedical/media/blog/testimonials/the-importance-of-
gelatin-in-pharmaceutical-and-medical-applications

40. Gelatin and Jelly: Body Health
1.Skin Health
2.Hair Health
3.Nail Strength
4.Joint Health
5.Bone Strength
6.Gut Health
7.Weight Management
8.Sleep Quality
9.Liver Health
10.Immune Function
11.Wound Healing
12.Sugar Blood controlling
13.Hormone Balance
14.Hydration
15.Mental Health
https://nchfp.uga.edu/how/make-jam-jelly/jams-
jellies-general-information/types-of-jellied-products/

41. Gelatin and Jelly:
disadvantages
1.Artificial Colors
2.Artificial Sweeteners
3.Allergies
4.Risk of Disease
Transmission
5.Ethical and Dietary
Concerns

42. Economic
Analysis

43. Largest Jelly Powder
Manufacturing Companies

44. Largest Jelly Powder
Manufacturing Companies

45. Exporters
Trade Data of Gelatin (2022)
Importers

46. Net Trade (2022)

47. Top 10 Exporter Countries

48. Value of Global Exports

49. Trade Data of Jelly powder (2023)

50. Exports & Imports of Iran
(1402)
Jam, Jelly, Marmalade, Puree and Paste of Fruit
Dollarmillion Rialston
27,346,61710,459,81015,951Exports
414,884118,24144Imports

51. Production Units of Jelly Powders in Iran
(1401)
Number of production unitsProvince
38
Alborz
36
Tehran
17
East Azerbaijan
16
Razavi Khorasan
12
Yazd
8
Qom
6
Isfahan
4
Mazandaran
4
Semnan
4
Fars
3
West Azerbijan
Number of production unitsProvince
3Golestan
2Chaharmahal and bakhtiari
2Hamedan
2Anzali free zone
1Markazi
1Lorestan
1Qazvin
1Qeshm free zone
1Zanjan
1Gilan
163total
97750total capacity (ton)

52. ton per year500Capacity
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2,000Area
million Rials50????????????��/??????
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million Rials100,000Total land cost
person30Number of workers
Dollarmillion Rials
4,875,2321,998,845Fixed capital investment
493,241202,229
Working capital
investment
5,368,4732,201,074Total capital investment
1,763,939723,215Total production expenses
million Rials1,105,815NPV
percent41.04IRR
year3PBP

53. Violations

54. Types of Violations
Health Food Additives Source of Gelatin

55. THANK YOU FOR YOUR
ATTENTION