Description
Gelatin, without fixed structure and relative molecular weight, is
partially degraded by collagen in animal skin, bone, muscle
membrane, muscle and other connective tissues and becomes white or
pale yellow, translucent, microglossy flakes or powders. Is a
colorless, odorless, non-volatile, transparent hard amorphous
substance, soluble in hot water, insoluble in cold water, but can
slowly absorb water expansion and softening, gelatin can absorb the
equivalent of ***0 times the weight of water. It is a common
thickener.
Application:
Gelatin can be divided into food, photographic and industrial uses.
Edible gelatin as a thickening agent is widely used in the food
industry to add jelly, food coloring, premium gummies, ice cream,
dry cool, yogurt, frozen food, etc. In the chemical industry is
mainly used as bonding, emulsification and high-grade cosmetics and
other raw materials. Gelatin can also be used as vermicelli to make
it stronger.
