UPM Food Technology for Commercialisation
http://www.sciencepark.upm.edu.my/industry/available_technology_for_licensing-6211
http://www.sciencepark.upm.edu.my/industry/available_technology_for_licensing-6211
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METHOD FOR PRODUCING HIGH BLOOM GELATIN<br />
FROM PLURALITY OF POULTRY BY-PRODUCTS<br />
Prof. Dr. Jamilah Bakar<br />
Invention<br />
• A simple, feasible, cost and time effective method of gelatin<br />
extraction within short process with minimum chemicals<br />
Usefulness &<br />
Applications<br />
• Alternative choice of halal gelatin<br />
Benefits<br />
Market<br />
Potential<br />
• The gelatin extracted from the present method is of superior grade<br />
• high bloom strength<br />
• high protein content<br />
• good functionality and physical appearance (whitish color<br />
• <strong>Food</strong> industries<br />
• Pharmaceutical<br />
• Neutraceutical
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