DE102006033187A1 - Powdered gelatin product, useful as instant gelatin, comprises gelatin powder particle, gelatin-hydrolysate and lecithin, where the product is produced by mixing the gelatin powder with the hydrolysate under the formation of agglomerate - Google Patents

Abstract

Powdered gelatin product comprises gelatin powder particle, a portion of at least 5 wt.% of gelatin-hydrolysate (dry mass) and a portion of lecithin in an amount of 50-1000 mg, preferably up to 350 mg per kg of the total mass of the gelatin products. Independent claims are included for producing a highly soluble gelatin product comprising: providing a powdered gelatin; providing an aqueous gelatin-hydrolysate-solution with a gelatin-hydrolysate portion of 10-50 wt.%, which additionally contains lecithin in a portion of up to 10 wt.%; contacting and mixing the powdered gelatin with the aqueous gelatin-hydrolysate-solution under the formation of agglomerate-particles; and drying the agglomerate-particle.

Description

The The invention relates to a novel gelatin product, in particular for use as instant gelatin, and a method for its use Production.

Conventionally, powder gelatin must and leaf gelatin in their processing by end customers always over a Melting process, that is Heat the water-swollen gelatin at 40 to 60 ° C, are dissolved and can then form gels.

It Although so-called instant gelatine has already been proposed, which is produced on the drying roller which is cold swellable, However, this gelatin is poorly wettable and forms when stirred in aqueous liquids easily lumps. Above all, these gelatins do not achieve any real Gels, but only music structures.

In the practice receives you often no more than a skin forming on the surface of the mass underlying permanently liquid Phase.

Around to remedy the aforementioned problems at least partially previously sugary excipients mixed, but used in 4- to 7-fold upper weft Need to become, to show a noticeable effect.

The sugary carriers create a release agent effect, that is, they hold the gelatin particles at a distance and thus at least temporarily reduce sticking together this particle when stirring in liquids. This ensures that the gelatin particles longer kept in isolated condition. However, the carriers dissolve significantly Faster on, leaving it to contact the sticky again Gelatine particles come together, at most to a significant Water absorption and an associated sources of gelatin particles can come, whereby a thickening effect of the entire mass achieved becomes.

Here However, there is no actual gelatin product, quite apart from the influence of the carriers on the taste of the products.

It has also been proposed to modify gelatin powder with gelatin hydrolyzate to improve the cold solubility. Gelatin powder particles were coated by means of gelatine hydrolyzate using the eddy-current method ( EP 0 215 690 A1 ) and / or agglomerated ( WO 2004/065507 ).

Problematic but also stays with these gel-soluble gelatine products, that, depending on the degree of hardness of the Water, with which the end customer makes a gelatin dish, to Part of a very clear microbubble formation is observed especially if the gelatine products are mixed with fruit acids, in particular citric acid, are formulated.

agglomerates are often easier to handle and are also in the dosage Essentially dust-free to assemble. However, about the Ag glomerate particles gas fractions entered into the liquid phase, what enhances the formation of microbubbles.

The Microbubbles are deposited as an upper foam layer and put an optical and haptic problem and are especially in clear gels undesirable.

There the water hardness varies from region to region, it is for the food industry difficult to develop instant formulas that are essentially independent of temper of their customers standing tap water guarantee qualitatively perfect results.

task It is the object of the present invention to provide a powdered gelatin product which also with strongly carbonate-containing waters to essentially foam-free Gel structures is processable, and a method for its preparation propose.

These The object is achieved by a solved gelatinous new product, which gelatin powder particles, a proportion of at least 5 wt.% a gelatin hydrolyzate (dry matter) and a proportion of lecithin from 50 to 1,000 mg per kg of gelatin product.

The Powdered gelatin product according to the invention is surprisingly not only slightly soluble in cold watery Liquids, but avoids the formation of disturbing surface foam proportions processing into gels, largely independent of the carbonate hardness the drinking water used.

Also when using agglomerated gelatine products according to the invention, the fast solubility support, During processing into gels, there is no appreciable foam formation in the gel finished, gelled product, although with the agglomerate additional Air is introduced into the starting mixture with the aqueous liquids. The foaming is largely suppressed to complete.

Without To be bound by this, it is assumed that the Lecithin, that diverse as emulsifier for Fat phase is used, which promotes degassing and accelerates the decay of the gas bubbles, so that in the finished gelled, i. solid product even under conditions among those conventional a pronounced Foaming was observed, few to no gas bubbles are recorded.

In order to receives one without heating the mixture of gelatin and aqueous Liquid, as previously necessary, the formation of gel structures in a very short time. No musky structures are formed, but solid gel structures that are comparable to those that are obtained conventionally while melting the gelatin.

One Clumping is caused by the good wettability of the gelatine product, especially the agglomerates, also avoided, so that in total a gelatin product which is very easy to process into gel structures is created. The further improved wettability is on the Attributable to lecithin. Of the Lecithin also ensures that the agglomerate with water different hardness to clear, substantially foam-free clear gels processable is.

Surprisingly It was further found that the gelatin content in use the gelatin products according to the invention without disadvantages in existing formulations for gelatin-containing foods can be reduced by up to 10%, typically by 5 to 10%.

The reduced amount of gelatin products affects the gel strength of the food prepared with it.

The quality Although the gelatin used has as in the previous method Impact on quality the later prepared gelatin-containing products for the present invention However, the gelatin quality used is of little importance. Both type A and type B gelatin and also enzymatically produced Gelatin can to provide the gelatin powder particles.

lecithin shares of more than 1,000 mg / kg of agglomerate are possible in principle, without that this disadvantageous effects are to be expected, however, finds no further improvement in terms of faster solubility and better compatibility with carbonathaitigen waters.

For many Applications is a proportion of 350 mg of lecithin per kg of total mass of the gelatin product for optimal results are sufficient. This limit should be in particular are then maintained when the gelatin product becomes clear, i. transparent gelatine dishes, should be processable. Higher lecithin levels can to a slight haze of the finished gelatin product.

One Share of about 5 wt.% Of gelatin hydrolyzate (dry matter) is usually already sufficient, on the one hand, the gelatin powder sufficiently stable to agglomerate and further the wettability of the agglomerate to increase so that already significantly improved Processability is given.

Prefers is the proportion of gelatin hydrolyzate in the agglomerated gelatin 10 wt.% Or more, usually shares up to 20 wt.% For optimum Processability are sufficient. However, it is also conceivable Proportions up to about 50% by weight; the information applies to the dry matter.

The particle size of the agglomerates can be easily influenced in the production process and can be adjusted on customer request, that is, depending on the intended use of the gelatin agglomerate according to the invention. The larger the agglomerate particle size, the more the swelling process in aqueous liquids is required velvet, so that the processing properties of the agglomerate according to the invention can be adjusted via the particle size of the agglomerates.

Prefers is the particle size of the agglomerates up to approx. 1,000 μm, more preferably up to 800 microns.

In addition, can be the gelatin product according to the invention dry in agglomerate form to a free-flowing powder, so that the dosing is simplified.

One Another advantage is that the gelatin product according to the invention in agglomerate form can be obtained virtually dust-free, giving extra Benefits in processing and application. Under Dust-free is understood in the present context that particle sizes of <25 microns practically not are present, that is are reduced to a level of 2% by weight or less.

The process according to the invention for preparing the gelatin powder agglomerates according to the invention comprises the steps:
Providing a powdery gelatin having a maximum particle size of 200 μm;
Providing an aqueous gelatin hydrolyzate solution with a proportion of gelatin hydrolyzate of 10 to 50 wt.%, Which additionally contains lecithin in a proportion of up to 10 wt.% Based on the hydrolyzate (in particular 0.3 to 5 wt. -%);
Contacting the powdered gelatin with the aqueous gelatin hydrolyzate solution to form agglomerates; and
Drying the agglomerates.

alternative can the watery Gelatin hydrolyzate solution and the watery Lecithin solution provided separately and with the gelatin powder under agglomeration are processed.

The separate addition of lecithin solution can either during the entire course of treatment with gelatin hydrolyzate solution, or only towards the end of the same, for example in the last third.

alternative can the treatment with lecithin solution take place only then, if the treatment of the gelatin powder with gelatin hydrolyzate solution already is completed.

Surprisingly is according to the invention and independent of obtain a gelatine product in the aforementioned process variants, which is easy, even when using cold, e.g. tempered to 15-25 ° C, aqueous Liquids, in no time Time solved and to the formation of gel structures can be caused without that foam particles on the surface in disturbing Scope arise and there look and especially haptic to disturb.

The Drying of the agglomerate is preferably continued until a free-flowing Product is obtained. In this case, care is taken to ensure that the product temperature is 30 to 45 ° C does not exceed. This ensures a taste neutral product quality.

The relationship of gelatin powder and gelatin hydrolyzate solution is preferably chosen such that a essentially complete and stable agglomeration of the gelatin powder particles is obtained and thus a substantially dust-free and easy-to-handle Agglomerate is obtained. The lecithin content or the amount of added lecithin solution is sized so that the final product has a content of 50 to 1,000 mg per kg of total mass is obtained.

to Achieving an increased Dust-free can of course also a screening or sighting can be made additionally.

The in the method according to the invention used gelatin hydrolyzate solution includes from the viewpoint the sprayability preferably accounts for up to 35% by weight. From the point of view of Minimization of water input is preferably at least 15 wt.% Gelatin-hydro-lysate solution used.

optimal Production conditions and product quality of the agglomerates are with 20 to 25 wt.% Gelatin hydrolyzate solutions.

Prefers is the contacting and mixing of gelatin powder and Gelatin hydrolyzate / lecithin solution performed in a vortex chamber, with the advantage that both a uniform wetting of the powder as well as intensive mixing can be performed.

Furthermore For example, the vortex chamber allows for direct subsequent drying of the agglomerated product of this invention.

at Drying in the vortex chamber is preferred for drying needed Supply air used at a temperature of 50 to 75 ° C, a temperature range, the easy keeping of an optimal maximum product temperature from 30 to 45 ° C allowed.

These and further advantages of the present invention are hereafter explained in more detail with reference to the examples and the drawings.

Examples

Instant gelatin as starting product

The starting material for the preparation of the agglomerates according to the invention can be so-called instant gelatin, which can be obtained, for example, as follows:
A 40-50% strength by weight gelatin solution (in the present example type A, Bloom = 250-300) is applied evenly thinly on a heatable drum and dried at about 130-150 ° C. drum temperature.

Of the dry gelatin film is then scraped off and to the required fineness milled from 100-120 microns.

The product obtained has a water content of about 2-5 wt.% and is very dusty. The fines content <45 μm is usually 30-50 Wt.%.

Gelatin hydrolyzate

The Gelatine hydrolyzate is made from the same raw materials as gelatin manufactured and e.g. above an enzymatic process with proteases to the required molecular weights reduced.

ever according to the desired quality of the final product are hydrolysates having an average molecular weight from 5-20 kDa preferred.

Agglomerate production

a) fluidized bed agglomeration in general

in the Fluidized bed chamber processes are finely divided materials with Grain sizes of for example, 0 to 200 microns presented and with a humidifying agent, the in many cases Water or steam can be moistened. This will be agglomerates built up, which then dried to the desired water content can be.

Of the Water content during wetting, the amount of spray per unit time and the drying temperature are parameters varying over their variation Agglomerates can be built up, such as. open agglomerate structures, as with instant coffee or onion structures with overlapping, almost closed Layers, as realized in the production of detergent beads becomes.

b) Gelatin Powder Agglomerate Preparation

A easy transmission the above-described fluidized bed process chamber on the processing of gelatin powder does not succeed, since the gelatin powder particles when moistened with water become sticky and more or less clump together solid masses. Furthermore, they form in the machine Deposits that must be removed in relatively short time intervals. This already allows no economic work from home. Furthermore is the product obtained according to the conventional criteria in cold aqueous liquids not instant-soluble and clumps in addition when stirring.

Surprisingly has now been found in the context of the present invention, that processing of gelatin powders to instant-soluble Gelatin powder agglomerates without the aid of carriers succeeds when the gelatin powder (dust content does not have this separated), as e.g. in the production of conventional Instant gelatin accrues (see above), contacted with a gelatin hydrolyzate solution and is mixed to form agglomerates.

Of the provided in the final lecithin is dissolved either in the gelatin hydrolyzate solution and together with the gelatin hydrolyzate with the gelatin powder in the vortex chamber by spraying in Contact or the lecithin content is in a separate aqueous solution provided and for example in the last third of the spraying process sprayed on. The spraying The proportion of lecithin can also affect the entire spraying process extend.

A Another alternative is the lecithin solution only after agglomeration the gelatin powder particles using the gelatin hydrolyzate solution to spray the agglomerate. Again, this is preferably done in the vortex chamber.

Obviously It manages to be sticky by contact with water not only to substantially dust-free gelatin particles, in particular open-celled agglomerates to process, but about that In addition, the gelatin particles to condition so that this one have a reduced tendency to stick together and these too during the dissolution process essentially retained, so that a lump on stirring and Dissolve agglomerates in liquids is avoided.

Applications and formulations

In The following formulations contain an agglomerated lecithin-containing Gelatin product Use, which is referred to as "GELITA Instant Plus" for short. These are to agglomerate particles of 100-500 microns with a Gelatine hydrolyzate content of 15% by weight and a lecithin content of about 0.3 wt.%, Which according to the method described above available is.

Jellies, Tortenguss, fruit spread

In usually are for this Dosages of the agglomerates according to the invention from 1.5 to 3% by weight to the final product is sufficient, even with a fruit spread (uncooked jam).

Of the Proportion depends on the requirements of the final product, e.g. for desserts and stabilized cream 200-220 Bloom, for Götterspeisen 260-280 Bloom and can be opposite Agglomerates containing no lecithin about 5 to 10% be metered less, without affecting the gel strength of the products produced therewith suffers.

Recipe 1: Jellies

• 80% by weight of sugar, e.g. Granulated sugar, powdered sugar, dextrose, Fructose and / or sugar substitutes (selection not critical here);
• 20% by weight of GELITA Instant according to the invention Plus as well as conventional flavors, dyes, pleasure acid in usual Amounts.

Out 60 to 75 g of this mixture can with 500 ml of cold water (tap water 18-22 ° C) within 30-60 minutes at refrigerator temperature from 8-10 ° C edible jellies to be obtained.

• (a) Rezeptur mit Lecithin; Wasserhärte: Gesamthärte < 3; Carbonathärte < 3; Oberfläche (10) blasenfrei;
• (b) Rezeptur ohne Lecithinanteil; Wasserhärte wie (a); Gasblasen im verfestigten Gel am Rand (12);
• (c) Rezeptur ohne Lecithin; Wasserhärte: Gesamthärte < 21; Carbonathärte 19; Gasblasenschicht (14) bedeckt die gesamte Oberfläche des verfestigten Gels;
• (d) Rezeptur mit Lecithin; Wasserhärte wie (c); lediglich vereinzelte Gasblasen (16) am Rand der Oberfläche des verfestigten Gels.

1 shows the jellies obtained with the above recipe (schematically) at different water hardnesses:

• (a) recipe with lecithin; Water hardness: total hardness <3; Carbonate hardness <3; Surface ( 10 ) bubble-free;
• (b) formulation without lecithin content; Water hardness like (a); Gas bubbles in the solidified gel on the edge ( 12 );
• (c) formulation without lecithin; Water hardness: total hardness <21; carbonate 19 ; Gas bubble layer ( 14 ) covers the entire surface of the solidified gel;
• (d) recipe with lecithin; Water hardness like (c); only isolated gas bubbles ( 16 ) at the edge of the surface of the solidified gel.

The problem of water hardness and the associated foaming does not first at the values applicable to samples (c) and (d). For example, water with a total and carbonate hardness of about 14 already presents comparable problems to those observed in sample (c).

Recipe 2: Fruits in champagne jelly

Recipe ingredients: A: GELITA Instant Plus 15 g Icing sugar (1) 60 g B: Fruit brandy 2 cl Dry sparkling wine 500 ml C: fruits at will mint leaves at will

The recipe ingredients A are dry mixed together and then added with stirring to the recipe ingredients B. Add 2 tablespoons each of this solution in champagne shells and approx. 20 min. refrigerate. Distribute fruits and mint leaves on the jelly, fill up to the brim with the rest of the solution and place in cold again. (1) Source of supply: Südzucker AG Formulation 3: chocolate cream cake Formulation ingredients: A: GELITA Instant Plus 1.20% GELITA-Collagel A (1) 0.90% Icing sugar (2) 7.40% Skimmed milk powder (3) 6.00% Cocoa powder (dark, heavily de-oiled) 4.00% Strength 6646F (4) 0.60% B: water 40.00% C: cream 40.00%

The Recipe components A are driers and become together mixed. Then stir in recipe ingredient B. Subsequently, will the recipe ingredient C pitched open and below the mass A and B lifted. The mass thus obtained from the recipe ingredients A, B and C are distributed in a cake ring on a sponge cake and at least 1 to 3 hours in the refrigerator ditched.

Sources of supply:

• (1) GELITA AG
• (2) SOUTH SUGAR AG
• (3) UELZENA MILKWERK
• (4) SOUTH STARCH GmbH

Recipe 4: Chocolate dessert

Recipe ingredients: A: GELITA Instant Plus 0.6% GELITA-Collagel A (1) 1.2% Skimmed milk powder (2) 4.8% Icing sugar (3) 4.4% Cocoa Powder (4) 4.0% Thickness 6646 FF (5) 0.6% B: water 40.0% C: whipped cream 40.0% powdered sugar 4.0% GELITA Instant Plus 0.4%

The Formulation ingredients A are dry mixed intensively with each other. The dry ingredients of the recipe ingredients C are mixed and with the liquid component C pitched. The mixed recipe ingredients A become too the recipe ingredient B given, mixed and pitched. The opened formulation ingredients C are underlined. The Total mass is filled in dessert bowls and placed cold.

Sources of supply:

• (1) GELITA AG
• (2) POTTER GmbH
• (3) Südzucker AG
• (4) Nestle Chocolates GmbH
• (5) Südstärke GmbH

Recipe 5: Orange dessert

Recipe ingredients: A: GELITA Instant Plus 1.0% Icing sugar (1) 7.0% Ultra Tex-2 (2) 2.8% B: orange juice 71.3% C: whipped cream 17.9%

The dry recipe ingredients A are mixed together and added to the recipe ingredient B. After that, the mass will go out the recipe components A and B pitched. The separately opened Formulation ingredient C is below the whipped-up mass of the recipe components Submitted A and B. This mixture is filled in dessert bowls and in the refrigerator cold.

Sources of supply:

• (1) SOUTH SUGAR AG
• (2) NATIONAL STARCH & CHEMICAL

Dessert powder, cream stabilizer

at these applications, the proportion of agglomerates of the invention at 0.5 to 1 wt.% Of the total formulation.

• Gummibärchenherstellung, Sahnefonds, Sülzen.

Rezeptur 6: Gummibonbon-Kit Rezepturbestandteile: A: Saccharose (1) 21,0% Glucose C* Dry GL 01934 (2) 28,0% GELITA-Instant Plus 8,0% Zitronensäure (3) 1,3% Aroma und Farbstoff (4) nach Belieben B: Wasser (ca. 45–60°C) 41,7% Other applications:

• Gummy bear making, creamy funds, jellies.

Recipe 6: Gummibonbon-Kit Formulation ingredients: A: sucrose (1) 21.0% Glucose C * Dry GL 01934 (2) 28.0% GELITA Instant Plus 8.0% Citric acid (3) 1.3% Aroma and dye (4) at will B: water (about 45-60 ° C) 41.7%

The dry recipe ingredients A are mixed and then into the Recipe ingredient B introduced, until the sugar components have completely dissolved. The thus obtained Casting solution in molds poured and put in the fridge posed. After about 1 h can the gumdrops are taken out of shape.

Even though the processing of the mixture of the recipe components A with Water is easily manageable even at room temperature, here is the Used water heated to about 45-60 ° C, because it ensures that highly transparent gel products are obtained become.

Sources of supply:

• (1) SOUTH SUGAR AG
• (2) CERESTAR GmbH
• (3) E. MERCK
• (4) SILESIA GERHARD HANKE KG

Recipe 7: Salmon mousse

Recipe ingredients: A: Smoked salmon 200 g Creme fraiche Cheese 200 g Lemon juice and cayenne pepper at will B: GELITA Instant Plus 5 g

Of the smoked salmon will be first chopped and mashed with creme fraiche and lemon juice Cayenne pepper flavored. The recipe ingredient B is under stir added to A and kept cold for 2 to 3 hours. Big cams are tapped and with fresh white bread served.

Recipe 8: Avocado cream

Recipe ingredients: A: avocado, ripe 2 pieces Sour cream 250 g lemon juice 1-2 tbsp Salt, cayenne pepper at will B: GELITA Instant Plus 7 g C: Watercress 1 handful

The Avocados are lengthwise halved and the pulp from the core dissolved, pureed with the sour cream and Seasoned with salt, cayenne pepper and lemon juice. The recipe ingredient B is stirred given to the recipe ingredient A. The watercress is finely chopped and mixed under the mass of recipe ingredients A and B. The Mass is rinsed in cold Filled coffee or soup cups and 30 min. chilled, then toppled and with buttered baguette served.

Recipe 9: Vegetable brawn

Recipe ingredients: A: GELITA Instant Plus 13.4% common salt 1.5% Sodium glutamate 0.25% Pepper, nutmeg and coriander extract (soluble), each 0.25% B: water, warm (about 45-60 ° C) 84.1% C: wine or spicy vinegar at will D: mixed pickles at will

The dry recipe ingredients A are mixed, with stirring B and about 10 min. ditched. In a glass bowl wid a film poured out and allowed to freeze. This is designed with D, with the remaining mass of recipe ingredient A and B poured and for 2 hours in the fridge.

Also in this recipe example, the elevated water temperature serves as in Formulation Example 6 to a haze to avoid in the finished gel product.

Claims (19)

powdery Gelatin product comprising gelatin powder particles, a proportion of at least 5% by weight of gelatin hydrolyzate (dry matter) and a Proportion of lecithin from 50 to 1,000 mg, preferably up to 350 mg, per kg of the total mass of the gelatin product. powdery Gelatine product according to claim 1, characterized in that the Gelatin powder particles have a maximum particle size of 200 microns. powdery Gelatine product according to claim 1 or 2, characterized that the gelatin powder particles are agglomerated, wherein the agglomerate particles preferably a maximum particle size of 1000 microns, further preferably 800 μm, exhibit. Gelatin according to one of claims 1 to 3, characterized the proportion of gelatin hydrolyzate is 10% by weight or more. Gelatin according to one of claims 1 to 4, characterized the proportion of gelatine hydrolyzate is up to 30% by weight. Gelatin according to one of claims 2 to 5, characterized that the agglomerate is in the form of a free-flowing powder. Gelatin according to one of claims 2 to 6, characterized that the agglomerate is substantially dust-free. Gelatin powder according to one of claims 2 to 7, characterized in that the agglomerate particles have a particle size in the range from 100 to 500 μm exhibit. Process for the preparation of a slightly soluble Gelatin product comprising: Providing a powdered gelatin; Provide an aqueous Gelatin hydrolyzate solution with a gelatin hydrolyzate content of 10 to 50% by weight, which additionally Contains lecithin in a proportion of up to 10% by weight; In contacting and mixing the powdered Gelatin with the aqueous Gelatin hydrolyzate solution under Formation of agglomerate particles; and Drying the agglomerate particles. A process for producing a readily soluble gelatin product, comprising: providing a powdered gelatin; Providing an aqueous gelatin hydrolyzate solution having a gelatin hydrolyzate content of 10 to 50% by weight; Providing an aqueous solution of lecithin in a proportion of up to 10 to 50% by weight; Contacting and mixing the powdered gelatin with the aqueous gelatin hydrolyzate solution and the aqueous lecithin solution to form agglomerate particles; and drying the agglomerate particles. Method according to claim 10, characterized in that that the watery Gelatin hydrolyzate solution and the watery Lecithin solution simultaneously with the powdery Gelatin are brought into contact and mixed. Method according to claim 10, characterized in that that the powdery Gelatin first with the gelatin hydrolyzate solution to form agglomerate particles and then with the aqueous lecithin solution in Contact and mix. Method according to claim 12, characterized in that that the powdery Gelatin or agglomerate particles formed therefrom simultaneously with an aqueous Gelatin hydrolyzate and an aqueous Lecithin solution in Contact and mix. Method according to claim 12, characterized in that that the watery Lecithin solution Gelatine hydrolyzate dissolved contains. Method according to one of claims 9 to 14, characterized that the drying is continued until a free-flowing product is obtained. Method according to one of claims 9 to 15, characterized that drying at a maximum product temperature of 30 up to 45 ° C carried out becomes. Method according to one of Claims 9 to 16, characterized that a gelatin hydrolyzate solution used with a proportion of gelatin hydrolyzate of 10 to 25 wt.% becomes. Method according to one of claims 9 to 17, characterized that contacting gelatin powder and gelatin hydrolyzate solution and / or Lecithin solution performed in a vortex chamber becomes. Method according to claim 18, characterized that the drying step is carried out in the vortex chamber, preferably at a supply air temperature of 50 to 75 ° C.