Chemical properties, such as reversible gel formation, adhesion and surface activity, are widely used as jelly, emulsifier, stabilizer, adhesive and clarifier in food industry.

First, the role of gelatin

Gelatin is a biomacromolecule, so it has some properties of polymer. When dry gelatin is put into proper amount of water, the first thing you see is that its outer layer expands slowly, and with the delay of time, the expansion phenomenon gradually develops to its inner layer. This phenomenon is called "bloating", which is also commonly known as "edema". When heated above 35℃, the expanded gelatin will form a uniform solution with water. In short, commercial rubber swells in cold water for 60 minutes, and then melts in a water bath below 80 oC. (Too high a temperature will destroy the viscosity)

Second, the scope of application of gelatin

Food industry: meat products, meat stuffing, frozen meat, toffee, soft candy, nougat, toffee, ice cream, yogurt products, beer clarification, etc.

Pharmaceutical industry: capsule, pharmaceutical adhesive, pharmaceutical sugar coating, gelatin sponge, etc.

Other industries: furniture industry, gauze industry, printing industry, tape paper industry, match industry, etc.