Gelatin is a hydrolyzed macromolecular animal protein product with up to 80% protein content, extracted from fresh pig skin or cow skin, and is rich in 18 essential amino acids. Gelatin is a kind of animal glue, which can be divided into edible gelatin, industrial gelatin, medical gelatin and bone glue according to the difference of raw materials, production process and quality.
Special industrial gelatin with low viscosity and low ash content for the extraction of hydrolyzed animal proteins is also available, as well as industrial gelatin for feed additives. In short, gelatin is closely related to our life and is everywhere. Physical and Chemical Properties of Gelatin: Gelatin is a high molecular polypeptide polymer obtained from the partial hydrolysis of collagen in animal skin, bone and other tissues.
Gelatin is almost white or pale yellow, and almost colorless, odorless, transparent or translucent solid flakes or powder particles. Its molecular weight is 10,000 to 70,000, and the molecular weight of high-quality gelatin is between 100,000 and 150,000. Gelatin has a very special composition of amino acids, with a low content of sulfur-containing amino acids but an extremely high content of glycine, alanine, proline and hydroxyproline, accounting for 67% of the total amino acids, which is equivalent to about three times the content of these four amino acids in other mammalian proteins.
Gelatin is insoluble in cold water, but absorbs 5 to 10 times the weight of cold water and then swells and softens. It is dissolved in hot water and forms a gel when cooled. The difference between dissolving and solidifying temperatures is very small, dissolving at about 30°C and solidifying at 20-25°C. Gelatin tends to absorb moisture and deteriorate in the air, so it should be sealed and stored dry. Avoid direct sunlight, heat, and clumping.
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