Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders

ARTICLE OPEN Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders Mengyang Yang1,2,5 , Jiawei Peng 1,2,5 , Cuiping Shi 1 , Ye Zi 2 , Yulu Zheng 2 , Xichang Wang2 and Jian Zhong 1,2,3,4 ✉ The effects of gelatin type (porcine skin gelatin, PSG; bovine skin gelatin, BSG; fish gelatin, FG; or cold-water fish skin gelatin, CFG) and concentration on the preparation and properties of fish oil powders were investigated in this work. The oil...