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The appearance of gelatin is nearly white or light yellow, almost odorless, tasteless,

The appearance of gelatin is nearly white or light yellow, almost odorless, tasteless,

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  • Time of issue:2020-07-16
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(Summary description)Gelatin is a high molecular polypeptide polymer obtained by partial hydrolysis of collagen contained in animal skin and bone.

The appearance of gelatin is nearly white or light yellow, almost odorless, tasteless,

(Summary description)Gelatin is a high molecular polypeptide polymer obtained by partial hydrolysis of collagen contained in animal skin and bone.

  • Categories:News Center
  • Author:
  • Origin:
  • Time of issue:2020-07-16
  • Views:0
Information

Gelatin is a kind of animal glue, which can be divided into edible gelatin, industrial gelatin, medical gelatin and bone glue according to different raw materials, production technology and quality. There are also special industrial gelatin with low viscosity and low ash for extracting hydrolyzed animal protein, and industrial gelatin for feed additive. In a word, gelatin is closely related to our life and is everywhere.
The physicochemical properties of gelatin are as follows
Gelatin is a high molecular polypeptide polymer obtained by partial hydrolysis of collagen contained in animal skin and bone.
The appearance of gelatin is nearly white or light yellow, almost odorless, tasteless, transparent or translucent solid flakes or powder particles. The molecular weight of gelatin is 10000-70000, and the molecular weight of superior gelatin is between 100000 and 150000. The amino acid composition of gelatin is very special, sulfur-containing amino acid is very low, and the content of glycine, alanine, proline and hydroxyproline is very high, accounting for 67% of the total amino acid content, which is about three times of the content of the four amino acids in other mammalian proteins.
Gelatin is insoluble in cold water, but it absorbs 5~10 times the weight of cold water, expands and softens, dissolves in hot water, and forms gel after cooling. The difference between dissolution temperature and coagulation temperature is very small. It is dissolved at about 30 degrees centigrade and solidified at 20~25 degrees centigrade.
Gelatin is easy to absorb moisture and deteriorate in air, so it should be stored in a sealed and dry way. Avoid direct sunlight, high temperature and caking.

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Related Information

Difference between edible gelatin and gelatine powder
Gelatin is relatively common in our lives, and nowadays, people are paying more and more attention to health. Therefore, in many food applications, more attention is paid to additives. It is because the frequency of eating gelatin has increased, so it has caused widespread concern that gelatin powder is the gelatine powder we often hear, what is the difference between the two?
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What's the difference between a gelatine tablet and a gelatine powder?
Gelatine is often referred to as fish glue or gelatine, most of which are extracted from beef or fish bones and are primarily protein. In baking, the role is to solidify the ingredients, often used to produce puddings and mousse cakes, so that the cake is elastic and has a good taste when eaten. In the market, gelatine is divided into gelatine tablets and gelatine powder.
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What is collagen? How to get it?
Collagen can be extracted from foods rich in far-protein, and there are many foods containing far-protein in our lives, such as tremella tremella, tendons, tendons, pig feet, and so on. The methods of extracting collagen are generally hydrolysis and enzymatic hydrolysis of collagen, and the resulting collagen powder is white. When brewing collagen powder with water, if you use a glass, you will find that the solution is very clear.
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