Gelatin is a protein that is partially hydrolyzed from the collagen in the connective or epidermal tissues of animals. It has many excellent physical and chemical properties, such as the formation of reversible gel, adhesion, surface activity, etc. It is widely used in the food industry as jelly, emulsifier, stabilizer, adhesive and clarifying agent.

One, the role of gelatin

Gelatin is a biological macromolecule, so some of the properties of macromolecules, will be dry gelatin in the right amount of water, first of all, to see their outer layer of slowly swelling up, with the extension of time, the swelling phenomenon gradually to the inner layer of the development of this phenomenon is called "swelling This phenomenon is called "swelling", also commonly known as "expansion". After the expansion of gelatine heating to 35 oC or more will form a uniform solution with water. In short, the gelatine is first soaked in cold water for 60 minutes and then melted in a water bath below 80 oC. (Higher temperatures will destroy the viscosity. (Too high a temperature will destroy the viscosity)

Two, the scope of application of gelatin

Food industry: meat products, meat stuffing, frozen juice meat, milk sugar, fruit juice fudge, nougat, toffee, ice cream, sour dairy products, beer clarification, etc.

Pharmaceutical industry: capsules, pharmaceutical binder, pharmaceutical icing, gelatin sponge, etc.

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