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Gelatin (XWL)
 Gelatin (XWL) |
Product Description
Gelatin is currently sourced from beef bone, hide, pigskin and, more recently, pig bone. Fish is also a source of gelatin and small commercial volumes are available on the market. Research is underway currently to produce gelatin from poultry bones or skin.
In Western Europe, gelatin from pig skin and pig bones now accounts for 58% of the total volume. Despite the BSE crisis, beef gelatin still accounts for most of the balance. The high volume of beef gelatin still used is due to the preference for beef gelatin for encapsulation in pharmaceutical applications and the higher bloom required in the photographic industry.
KEY GELATIN PROPERTIES
GENERAL CHARACTERISTICS
The key characteristics which define the behaviour of gelatin in a final product
Are determined by several physical and chemical parameters of the particular
Grade.
Key characteristics include:
- Gelling power
- Viscosity
- Foamability
- Melting point
- Color
- Odor
More Product Features
| Trademark: | XWL |
|---|---|
| Model NO.: | XWL |
| Standard: | GB-6783-94 |
| Productivity: | 3500/M.T |
| Payment Terms: | L/C,T/T |
| Company: | Xinwulong Gelatin Co., Ltd. |
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