Introduction of Gelatin Supplier

Food industry: meat products, minced meat, frozen meat, toffee, marshmallow, nougat, toffee, ice cream, yogurt products, beer clarification, etc.
Pharmaceutical industry: capsules, drug adhesives, drug sugar coatings, gelatin sponges, etc.
Other industries: furniture industry, gauze industry, printing industry, tape paper industry, match industry, etc.

Gelatin is a kind of biological macromolecule, so it has some properties of macromolecule. When the dried gelatin is placed in an appropriate amount of water, the outer layer of the gelatin will be slowly swelled, and the phenomenon of swelling will be seen as time goes by. Gradually develop to the inner layer, this phenomenon is called "swelling", also popularly known as "swelling". The expanded gelatin will form a uniform solution with water when heated to a temperature above 35 oC. In short, the commercial glue is first immersed and expanded in cold water for 60 minutes, and then melted in a water bath below 80 oC. (Excessive temperature will destroy the viscosity)
Thermal reversibility is a unique application characteristic of gelatin: the product added with gelatin will be in a solution state when heated, and will be in a frozen state when cooled. This transition is rapid and can be repeated many times without any change in the basic characteristics of the product.

The protein that makes up 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 it can slowly swell and soften by absorbing water. Gelatin can absorb water equivalent to 5-10 times its weight. 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.