(1) edible gelatine is from the pig, cattle, mules, horses, the skin of the corner of the skin, (except for the skin of other animals) by the removal of impurities, disinfection, cooking to form the juice, and then dehydrated, manufactured to form the glue, film, powdered granular (commonly used in the powdered gelatine).
(2) medicinal gelatin is the selection of animal skin, bone and tendon, after complex physical and chemical processing of fat-free high-protein easily absorbed by the body of high-level gelatin products. It has physical characteristics such as high viscosity, high freezing power and easy to freeze.
Characteristics:
(1) Gelatin for medicinal use is a fat-free, high-protein, high-grade gelatin that is easily absorbed by the human body, which is made from animal skin, bone and tendon through complex physical and chemical treatment. With high viscosity, high freezing power, easy to freeze and other physical characteristics. Appearance is light yellow to yellow fine particles, should be kept dry, clean, uniform, no inclusions. It should pass through the standard sieve with aperture of 4mm.
(2), edible gelatin is light yellow to yellow granules, should be kept dry, clean, uniform, no inclusions. This product is from the pig, cattle, mules, horses, the skin of the corner, (except for other animal skins) by the removal of impurities, disinfection, cooking to form the juice, and then by dehydration, the manufacture of the formation of glue, film, powder granules (commonly used powdered gelatin). It should pass through the standard sieve of aperture 4mm i.e. 5 mesh. This product contains 18 kinds of amino acids and 90% of collagen, rich in health care and beauty effects, with excellent colloid protection, surface activity, viscosity, film-forming, emulsion suspension, buffer, wettability, stability and water solubility.
The composition and properties of gelatin
The composition of gelatin protein contains 18 kinds of amino acids, of which 7 kinds are necessary for the human body. In addition to water and inorganic salts below 16%, the protein content of gelatin accounts for more than 82%, which is an ideal protein source. The finished product of gelatin is colorless or light yellow transparent flakes or particles. Gelatin is insoluble in cold water, but can slowly absorb water to expand and soften, gelatin can absorb 5-10 times its weight in water. According to different sources, the physical properties of gelatin also has a big difference, which to pig skin gelatin properties are better, high transparency, plasticity.
Gelatin can be dissolved in hot water, the formation of hot reversible gel, it has excellent physical properties, such as jelly power, affinity, high dispersibility, low viscosity characteristics, dispersion stability, water retention. Coating, toughness and reversibility, etc. Therefore, gelatin is an important food additive, such as as a jelly agent, stabilizer for food. Thickener, foaming agent. Emulsifier, dispersant, clarifier, etc., is widely used.
Gelatin applications
Edible gelatin can be used in medical soft and hard capsules, surgical dressings, hemostatic sponges, meat jelly, food additives, canned food, candy, sorbet, ham sausage, jelly, soda suspension, check agent, starch, ice-cream, and other food industries, etc., the implementation of the national standard GB6783-94.
Medicinal gelatin is mainly used for soft and hard capsules, tablets icing of the raw materials.
Industrial gelatine is mainly used in plywood, gauze, gravel, printing, adhesives, etc.
The gelatine is mainly used in the food industry.