Discover the incredible benefits of Gelatin, a remarkable hydrolyzed product derived from collagen. This high-protein, fat-free, and cholesterol-free substance is perfect for health-conscious individuals seeking nutritious ingredients for their culinary creations.
CAS number: 9000-70-8.
Physical properties:
Our Natural Gelatin Granules appear as lustrous white or delicate yellow-brown translucent flakes or powder. They are almost devoid of any odor and taste, enhancing the purity of your recipes.
While insoluble in cold water, Gelatin exhibits its magic by absorbing up to five times its volume, swelling, and softening when immersed in cold water.
Effortlessly soluble in hot water, this gelatin forms a smooth, velvety gel upon cooling, ideal for crafting delightful desserts and dishes.
It seamlessly dissolves in polyol aqueous solutions such as acetic acid, glycerol, and propylene glycol, offering versatile applications in food sciences.
Insoluble in ethanol, ether, chloroform, and most other non-polar organic solvents, ensuring stable performance in diverse culinary contexts.
Chemical properties:
Gelatin possesses a unique coagulating potential, typically creating a gel with a 10% - 15% solution. Its gelation temperature is dynamic, influenced by variables such as concentration, salt types and concentrations, and pH balance. The difference between its dissolution and coagulation temperatures is minimal, with dissolution around 30°C and gelation between 20 - 25°C.
The gel formed is softer and more elastic than agar, offering a delightful, supple texture for culinary innovations.
Boiling the aqueous solution extensively alters its properties due to decomposition. Upon cooling, a gel no longer forms, and reheating transforms it into a protein and peptone blend.
Exposure to formaldehyde turns the gelatin solution into an irreversible water-insoluble gel, perfect for specialized applications.
Preparation methods:
Alkaline preparation method: Animal bones and skins are methodically soaked in lime emulsion, neutralized with hydrochloric acid, and washed. Gelatin is then meticulously extracted at 60 - 70°C, followed by processes of anti-corrosion, bleaching, freezing, slicing, and drying to yield the esteemed 'Type B gelatin' or 'alkaline-process gelatin'.
Acid preparation method: Raw materials undergo a precise acidification in cold sulfuric acid solution (pH 1 - 3) for 2 - 8 hours, followed by thorough rinsing and water soaking for 24 hours. Gelatin is then extracted at 50 - 70°C for 4 - 8 hours, culminating in freezing, extrusion, and drying to produce 'Type A gelatin' or 'acid-process gelatin'.
Enzymatic preparation method: Raw material skins are enzymatically hydrolyzed with protease and treated with lime for 24 hours. Post-neutralization, gelatin is extracted, concentrated, and then subjected to freezing and drying, resulting in a premium product.
Production raw materials: Our production uses fresh animal bones or skins from pigs and cows, rigorously quarantined and free from chemical treatment. A fully enclosed production line ensures thorough drying and crushing.
Production process: Carefully selected fresh bones and skins are processed through a series of sophisticated steps: repeated washing and soaking, degreasing, neutralization, cooking, liquefaction, ion exchange, sterilization, filtration, concentration, and drying. Utilizing full stainless steel equipment, the process ensures crystal formation, epidemic prevention, residue control, and precise control of trace elements and microbial indices.
Classification of gelatin:
Gelatin is expertly categorized by production method into acid hydrolysis (Type A) and alkaline hydrolysis (Type B), each offering unique properties and applications.
Our premium gelatin is meticulously categorized based on raw materials into bone gelatin and skin gelatin. For those adhering to specific dietary standards, we also provide kosher-grade options, ensuring versatility and inclusivity in your culinary creations.
Tailored for diverse applications, our gelatin is classified into pharmaceutical grade for medical uses, edible grade for culinary delights, and industrial grade, including specialized photographic gelatin, ensuring that each category meets the distinct needs of its respective industry.
Product Uses:
As a natural and nutritious food thickener, edible gelatin plays a pivotal role in the food industry. It finds extensive use in crafting delectable jellies, vibrant food colorings, premium soft candies, smooth ice cream, vinegar powder, creamy yogurt, and various frozen foods, enhancing texture and flavor.
In the realm of chemistry, our gelatin serves as an essential raw material for adhesive formulations, acts as an emulsifier, and is pivotal in the creation of high-grade cosmetic products, contributing to product sophistication and efficacy.
With its hydrophilic colloidal nature, gelatin excels as a stabilizer and emulsifier for hydrophobic colloids, providing a protective colloidal shield, enhancing product stability, and assuring quality.
As an amphoteric electrolyte, gelatin exhibits unique properties in aqueous solutions by coagulating charged particles. This makes it an ideal clarifying agent for beverages such as liquor and alcohol, ensuring clarity and purity in the final product.
Product Advantages:
Boasting superior gelling properties, our gelatin transforms liquids into delightful gel forms, imparting products like jelly and pudding with an exquisite texture and taste that stands out.
Our gelatin's remarkable emulsifying and stabilizing capabilities allow for a harmonious blend of components, preventing separation in dairy emulsions, and ensuring consistency and quality retention.
Known for its excellent film-forming properties, our gelatin is perfect for surface coating, enhancing gloss, and preserving freshness, making it a valued component in food production.
Safety and Quality Limit Standards:
Under GB 2760-2011 regulations, our edible gelatin is permitted for versatile use across various foods, provided that it meets production requirements, ensuring safety and compliance.
When serving as a processing aid under GB 2760-2011, our edible gelatin is exclusively utilized as a clarifying agent in wine production, maintaining product integrity.
Safety Evaluation:
The ADI (acceptable daily intake) for gelatin is unrestricted, as confirmed by JECFA in 2006, building on guidelines first established in 1970, underscoring its safety when used appropriately.
On December 31, 2005, China's Ministry of Health promulgated the 'Hygienic Specifications for Gelatin Production Enterprises for Food Additives,' which came into effect on June 1, 2006, reinforcing the commitment to safety and quality.
Precautions: Beware of counterfeit products in the market that use industrial gelatin disguised as edible gelatin. Such products often contain excessive chromium levels and fail to meet safety standards, posing health risks. Always choose gelatin that adheres to established standards to ensure safety.
Explore the innovative world of gelatin methacryloyl (GelMA), a cutting-edge modified gelatin featuring olefinic double bonds. Under the influence of UV or visible light and a photoinitiator, it rapidly cures into gels. This photocurable hydrogel combines natural and synthetic biomaterials, fostering a 3D structure ideal for cell growth and differentiation, making it invaluable in cell culture, biological 3D printing, and tissue engineering. For optimal preservation, store GelMA dry and packaged for up to 3 months at room temperature, 12 months at 4°C, and up to 18 months at -20°C.
Please note that the gelatin-related products discussed here are intended solely for scientific research and are not designed for human consumption or other unauthorized uses. Adherence to relevant regulations and standards is mandatory in practical applications to ensure compliance and safety.
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