Gelatin is a kind of animal glue. It can be divided into different raw materials, different production technology and different quality

Release time:

2021-02-23


Gelatin is a kind of hydrolyzed macromolecule animal protein product with protein content up to 80%, which is made of fresh pigskin or cowhide, etc., after fine processing and purification. It is rich in 18 kinds of essential amino acids for human body.

Gelatin is an animal glue to use different raw materials, production process and quality is divided into: different edible gelatin, industrial gelatin, medical gelatin and bone glue, and there were used to extract the hydrolyzed animal protein with low viscosity low ash in special industrial gelatin, and industrial gelatin used in feed additive, in short, gelatin and our life is closely linked, everywhere.

Physical and chemical properties of gelatin:

Gelatin is a kind of polymer polypeptide which is obtained by partial hydrolysis of collagen in animal skin, bone and other tissues.

The appearance of gelatin is nearly white or light yellow, almost odorless, tasteless transparent or translucent solid flakes or powder. The molecular weight is 10000 ~ 70000, and the molecular weight of superior gelatin is within 100000 ~ 150000. Gelatin has a special amino acid composition, which is very low in thionine, and very high in glycine, alanine, proline and hydroxyproline, accounting for 67% of the total amino acid content, equivalent to about three times the content of these four amino acids in other mammalian proteins.

Gelatin is insoluble in cold water, but it can absorb 5 ~ 10 times the weight of cold water and expand and soften, dissolve in hot water, and form a gel after cooling. The difference between the dissolution temperature and the solidification temperature is very small. It dissolves at about 30℃ and solidifies at 20 ~ 25℃.

Gelatin in the air is easy to absorb moisture deterioration, so it should be sealed dry storage. Avoid direct sunlight, high temperature and caking.

Key words:

Gelatin Classification

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