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Gelatin
 Gelatin |
Product Description
Gelatin has a considerable number ofapplications and uses, In the foodand beverage industry for the production ofaspic, jelly, pudding, icecream, yoghurt and for clarification of wine andfruit juices; In thepharmaceutical industry for the production of capsules, asbinding agentfor tablets, stabiliser for emulsions and blood plasma extender; In thecosmetic industry (ingredient of ointments, pastes and cremes.
Gelatinis nearly tasteless and odorless, colorless orslightly yellow, transparent, brittle, odorless, tastelesssheets, flakes, orpowder; Soluble in hot water, glycerol, and aceticacid; And insoluble inorganic solvents. Gelatin swells and absorbs 5-10times its weight of water toform a gel in aqueous solutions between 30-35"C.
Gelatinis a heterogeneous mixture of water-soluble proteins ofhigh molecular weight. On a dry weight basis, gelatin consists of 98 to99% protein. The molecularweight of these large protein structurestypically ranges between 20, 000 and250, 000, with some aggregatesweighing in the millions. Gelatinisnot a nutritionally complete protein. It contains no tryptophan andisdeficient in isoleucine, threonine, and methionine. The othersulfur-containingamino acidscysteine and cystineare deficient or absentas well. Ash contentis 0.1 to 3.25%.
More Product Features
| HS Code: | 35030010 |
|---|---|
| Trademark: | ODC |
| Model NO.: | 80-280Bloom |
| Standard: | GB 6783-94 |
| Productivity: | 5000tons/year |
| Origin: | Animal Skin or Bone |
| Packing: | 25kgs Kraft paper bag or Drum |
| Classification: | Food Additives |
| Company: | Orinet Development(China) Co. Ltd. |
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