LAPI GELATINE - Gelatine per uso Alimentare e Farmaceutico

Production process

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GELATINES FOR THE FOOD AND PHARMACEUTICAL INDUSTRY

	01. PRE-TREATMENT Aim of pre-treatment is the extraction of collagen by fragmenting it. The breaking of the collagen molecole is obteined by alcaline and/or acid hydrolisis.

	02. EXTRACTION After an accurate rinsing and checking of the pH level, the collagen is extracted with hot water. A bouillon is thus obtained. This process is repeated to obtain various bouillons containing collagen at various levels of partial hydrolysis.

	03. PURIFICATION AND DE-MINERALIZATION The next stage is purification through filtering and ultra-filtering. This results in a clear, trasparent solution. Gelatines solutions are treated through ionic exchange resins in order to remove any salts content.

	04. CONCENTRATION AND STERILIZATION At this point, the bouillon undergoes concentration through the use of multi-stage vacuum evaporators. It is subsequently subject to a final sterilization phase at a temperature of 138°C for 4 seconds.

	05. DRYING The concentrated, sterile solution is then made to gel through rapid cooling. The product thus acquires a degree of thickness that allows it to be draw into thin strands which are then dried with hot air in a protected environment.

	06. FINISHED PRODUCT Each batch is subject to accurate chemical, physical and microbiological testing. The preparation of the finished product is carried out according to the customer's specifications. A recipe is then created composed of a specific mix of semi-processed materials from different batches. This mix, duly ground and meshed, constitutes the final formula that is subsequently packaged in 25, 500 and 1000 Kg containers.