HALAL
EDIBLE GELATIN
FROM GÖNEN TO YOU, WITH PASSION
Seljel Jelatin Sanayi ve Ticaret A. S. has been active in the extraction of protein-containing animal products since 1961. With more than half a century of experience and know-how in the fields of gelatine and collagen, in 2010 the company commissioned the first Turkish production line for the production of halal edible gelatin under the SelJel brand. In 2017, the production capacities were doubled. The quality management is BRC-certified according to the GFSI standard.
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Every gelatin formulation arises from our mission to make innovative ideas paired with the most modern production processes and thus to make good even better. With Swiss precision, we ensure unrestricted product availability in numerous countries and guarantee the highest food standards. Our quality laboratories in Gönen work on further developments from raw materials to packaging.
HALAL EDIBLE GELATIN
SELJEL HALAL edible gelatin is a pure protein of bovine origin (beef skin). It consists of 86-90% protein, 10-12% moisture and 2% mineral salts and has a nutritional value of 350-400kcal (100g). As an outstanding property, gelatine embodies the thermo-reversibility together with the ideal melting temperature. The product quality as well as the most modern production processes are monitored by means of extensive quality management.
HQC CERTIFICATE
Halal Quality Control (HQC) is an internationally recognized Halal agency with approved accreditations and recognitions.
WHY HALAL EDIBLE GELATIN
Worldwide almost 2 billion people follow the Muslim eating habits. In this report, global Muslim food and beverage (F&B) spending is estimated at $ 1,128 billion. Total global F&B spending over the same period is estimated at $ 6,755 billion in 2014, the Muslim food market made 16.7 % of global spending. By comparison, this is a 4.3% increase over 2013 Muslim F&B spending which was $ 1,081 billion (using the adjusted projection method). Muslim food spending is expected to grow to $ 1,585 billion by 2020 and account for 16.9% of the global market spending.
This corresponds to a CAGR growth of 5.8% for the period 2014-2020. In comparison, the collective global Muslim F&B market is larger than the F&B consumption of major geographic markets in 2014 such as China ($ 797.8 billion), United States ($ 741.2 billion), Japan ($ 367.3 billion) and India ($ 335.7 billion).
APPLICATIONS
Meat & sausage
One of the main applications is the production of aspic and patés. The advantage lies in the clear, solid gel, which guarantees an excellent feeling in the mouth, even at high dosages. Gelatin plays a supportive role in spreads, ready-to-eat meals and tinned meat.
GELATIN PRODUCTION
Protein / collagen-based ingredients for the food, pharmaceutical and cosmetics industries form the basis of our expertise. Whether as gelling agents, stabilizers, binders, emulsifiers, film formers, foaming agents or whipping agents, we offer you the right ingredients. Our specialists look forward to introducing you to our product world.
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1. PRE-TREATMENT
After sustainable cleaning several processes are executed related to the b.m. extraction technology:
Alkaline process for gelatin type B
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2. EXTRACTION
The pretreated bovine hides are then processed with warm water in several processes. The first extracts, obtained at relatively low temperatures, are of firmest texture (Bloom) and neutral color. The extraction solutions contain approximately 6 - 7 % pure gelatin. Following this first extraction process the partially extracted bovine hides are filled with fresh warm water in order to continue the extraction process at higher temperatures until all collagenous proteins are resolved.
3. PURIFICATION
The gelatin solution obtained in the previous process is directed through separators where it is detached from residual traces of fat from the bovine skins and from other insoluble particles. Precoat filters are then used to remove fine-particle contamination with the help of Kieselgur (diatomaceous earth), followed by membrane-filtrations. The purification of the gelatin is reached by removing residual salt in an ion exchange process.
4. CONCENTRATION
Complex multi-stage vacuum evaporators separate the grease marks of the rawmaterial and the insoluble particles from the extracted gelatin solution. Precoat filters, that even separate micronized impurities using diatomaceous earth (diatomaceous earth) and a membrane filtration complement the mechanical pre-treatment. By ion-exchange process, the gelatin is purified of salts.
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5. DRYING
After the concentration, the gelatin solution is heat-sterilized (138 – 140°C during 4 – 8 seconds) for safety purposes, cooled down and partially gelifyed. The resulting gelatin in the form of so called "gelatin noodles" which are equally distributed onto the dryer conveyor belt. The efficient drying is executed with sterilized air in several phases and the gelatin is split thereafter. The individual lots are tested and released after the successful completion of physical, chemical and bacteriological laboratory testing.
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6. BLENDING, MILLING, SIEVING
These are the crucial processes, during which the dried gelatin is customized to the specific requirements of the individual clients. After the filling in silos, big-bags or bags and the final laboratory control the respective batches are forwarded to specialized logistic partners for the safe dispatch to the final users.
QUALITY MANAGEMENT
We can count well-known national and international customers among our customers. We have only achieved this by delivering consistently high quality.