Edible gelatin (gelatin) is the hydrolysate of collagen, and it is a natural nutritional food thickener with no fat, high protein and no cholesterol. Gelatin is also a powerful protective colloid with strong emulsifying power.

Edible gelatin is made by denaturation and degradation of collagen in bones and skin of pigs, cattle, sheep and other animals. It contains more than 8 L-amino acids, and is a pure protein, which contains no fat or cholesterol.

Functional characteristics of gelatin

physical features

Edible gelatin is a white or yellowish brown, translucent, slightly shiny sheet or powder, almost odorless and tasteless. Insoluble in cold water, but can absorb 5 times the amount of cold water and swell and soften. Dissolve in hot water and form gel after cooling. Soluble in aqueous solution of polyhydric alcohol such as acetic acid, glycerol and propylene glycol. Insoluble in ethanol, ether, chloroform and most other nonpolar organic solvents.

chemical property

Edible gelatin is weaker than agar, and will not solidify when the concentration is below 5%. Generally, 10% ~ 15% solution is used to form gel. The gelation temperature varies with concentration, salt type, pH value of concentrated solution and other factors. There is little difference between the dissolution temperature and the curing temperature, which is about 30℃ when dissolving and 20 ~ 25℃ when curing.

Its gel is softer, more elastic and softer than agar. Its aqueous solution is boiled for a long time, and its properties change due to decomposition. No gel is formed after cooling, but it becomes protein and peptone after heating. If the gelatin solution is affected by formaldehyde, it will become an irreversible water-insoluble gel.