Introduction of bloom gelatin

It has the physical characteristics of high viscosity, high freezing power and easy freezing. The appearance is light yellow to yellow fine particles, which should be kept dry, clean, uniform and free of inclusions. It should pass through a standard sieve with a hole diameter of 4mm.
Edible gelatin is the corner material of the skins of pigs, cows, mules and horses. (Except for other animal skins), juice is formed by removing impurities, disinfection, and steaming, and then dehydrated and manufactured to form rubber strips, films, and granular materials ( Generally used powder and granular glue). This product contains 18 kinds of amino acids and 90% collagen, rich in health and beauty effects, and has excellent colloidal protection, surface activity, viscosity, film-forming, suspension, buffering, infiltration, stability and water Easily soluble.
The composition and properties of gelatin. The protein that composes gelatin contains 18 kinds of amino acids, 7 of which are necessary for the human body. Except for 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 swell and soften by absorbing water. Gelatin can absorb 5-10 times its weight in water. According to different sources, the physical properties of gelatin are also quite different. Among them, pigskin gelatin has better properties, high transparency and strong plasticity.

Bloom gelatin has no fixed structure and relative molecular weight. It is partially degraded by collagen in animal skin, bone, muscle membrane, muscle charm and other connective tissues to become white or light yellow, translucent, slightly shiny flakes or powders; it is one A colorless, odorless, non-volatile, transparent and hard amorphous substance, soluble in hot water, insoluble in cold water, but can slowly absorb water to swell and soften. Gelatin can absorb 5-10 times the weight of water.
The main composition of gelatin is a mixture of polypeptide molecules with the same amino acid composition and a wide molecular weight distribution. The molecular weight is generally tens of thousands to hundreds of thousands. Gelatin is both acidic and alkaline. It is an amphoteric substance. The micelle of gelatin is charged. Under the action of an electric field, it will move to one of the two poles. The molecular structure of gelatin has a large number of hydroxyl groups, in addition to many carboxyl groups and amino groups, which makes gelatin extremely hydrophilic. Gelatin is insoluble in organic solvents, insoluble in cold water, and swells to 5-10 times of itself in cold water. It is easily soluble in warm water and forms a gel on cooling. Its melting point is between 24-28°C, and its solubility is different from the solidification temperature. It is small and easily deteriorated due to the influence of moisture, temperature and humidity. Gelatin contains 18 kinds of amino acids required by the human body, such as lactine, glycine, proline and hydroxyproline.

Edible gelatin (Gelatin) is a hydrolysate of collagen. It is a fat-free, high-protein, and cholesterol-free. It is a natural nutritious food thickener. After eating, it will not make people fat, nor will it cause a decrease in physical strength. Gelatin is also a powerful protective colloid with strong emulsifying power. After entering the stomach, it can inhibit the aggregation of milk, soy milk and other proteins caused by gastric acid, thereby facilitating food digestion.
Edible gelatin is white or light yellow-brown, translucent, slightly shiny crispy flakes or powder, almost odorless and tasteless. Insoluble in cold water, but can absorb 5 times the amount of cold water to expand and soften. It is soluble in hot water and forms a gel after cooling. Soluble in aqueous solutions of polyhydric alcohols such as acetic acid, glycerin, and propylene glycol. It is insoluble in ethanol, ether, chloroform and most other non-polar organic solvents.
Edible gelatin is widely used as a thickening agent in the food industry to add jelly, food coloring, high-grade soft candy, ice cream, dry vinegar, yogurt, frozen food, etc.