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Obtaining functional protein from gelatine production process waste

Development of a new functional protein performing high added value features for the meat industry. The new protein will be obtained from an internal waste released during the gelatine production process.

The project aims at developing a new functional protein obtained from gelatine production process waste. This new protein performs high added value features for the meat industry. Similar proteins are widely spread among the European meat industry, being used as texturising components in injection prickles for boiled ham or many other meat products. All these proteins used in these processes come directly from pig skin or rinds. The one we want to achieve will come from pig skin, from which gelatine will be previously removed. It will therefore be waste from a gelatine production process. Pig rinds contain protein in a range varying from 15 and 25% depending on the percentage of fat and also the part of the pig from which it was obtained. Considering an average protein content of 20%, we foresee obtaining an output of 13% in gelatine and 6% in functional protein. The remaining 1% belongs to non-colagenic proteins, which are removed together with the gelatine and disappear during its purifying phase. The process to be developed derives from this 6% of protein contained in the waste released during the gelatine production process and in its conversion into a dried functional gelatine dried powder during several stages. This dust will be the final presentation of the product. Attached to this document, is a workflow diagram showing the whole production process. This new gelatine production process is the basis for obtaining this new functional protein in feasible conditions. As regards the development tasks, the following are foreseen: 1) Analysis phase - State-of-the-art report; - Technical feasibility analysis; - Economic feasibility analysis. 2) Laboratory - Characterisation of raw materials; - Study of drying conditions; - Characterisation of dried product. 3) Pilot plant - Design of new pilot plant layout; - Implanting new design to pilot plant; - Pilot plant up & running. 4) Assessment of results - Development of test programmes; - Pilot plant tests; - Validation of results. Keywords: gelatine, functional food, protein.
Acronym: 
PROTEIN
Project ID: 
3 960
Start date: 
01-04-2006
Project Duration: 
33months
Project costs: 
980 000.00€
Technological Area: 
Food Microbiology / Toxicology / Quality Control
Market Area: 
General food products

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.