Researchers produce alternative to animal-sourced gelatine
Posted By Stephanie Tripp on July 21, 2011
Writing in Journal of Agricultural and Food Chemistry, the researchers based at the Beijing University of Chemical Technology, report a new method for creating large quantities of fermentation-derived gelatine which they say could, in theory, become a substitute for animal-based gelatine currently used in many cosmetic products.
The researchers, led by Jinchun Chen from Beijing University, successfully produced the alternative by genetically engineering yeast cells to produce that same version of the of the gelling agent that humans naturally produce.
Public perception
A report by US-based Global Industry Analysts (GIA) recently highlighted public concerns regarding use of animal-sourced gelatine – and the rise of vegetarian and vegan alternatives – means industry will likely to see a shift away from the use of animal-derived gelatine.
The GIA report noted that the global gelatine market is growing fast, driven by increasing demand for gelatine as a biomaterial in cosmetic products.
“Processors are already seeking substitutes for animal-sourced ingredients. While these alternatives meet some gelatine characteristics, none is yet available that matches all the functions such as gelling, binding, thickening, stabilizing, film forming, and aerating properties,” said the GIA.
Practical issues
Gelatine’s unique properties mean it is widely used as a gelling agent in many industries, including cosmetics, pharmaceuticals, and the food industry.
“The current methods of making gelatine involve the extraction of collagen from animal tissue (skin and bone of bovine or porcine) and its conversion to gelatine, which is later isolated by acid, base, or enzymatic extraction methods,” said the researchers.
Chen and his colleagues noted that that from a functional point of view, gelatine produced from animal sources are often mixtures of polypeptides of different sizes and charges – meaning that the products can vary greatly and have severe effects on gel-forming capacity.
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