Gelatin is made from the skins, bones and tendons of animals through a complex physical and chemical process. It is fat free, high in protein and easily absorbed by the body. It has physical properties such as high viscosity, high freezing power and easy freezing. Pharmaceutical gelatin should be dry, clean, uniform and free of inclusions. It looks like a light yellow to yellow fine particle. It should pass the standard sieve with an aperture of 4 mm and its solution is odorless.

Collagen can be extracted from foods rich in collagen. There are many foods that contain collagen in our life, such as silver fungus, tendons, pig’s feet, etc. Collagen extraction is usually performed through collagen hydrolysis and enzymatic hydrolysis, producing collagen powder that is white. When you brew collagen powder with water, you will find the solution very clear if you use a glass.

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.

When it comes to gelatin, many people may feel that they have not been exposed to such substances, but this is not the case. Gelatin is a frequent visitor in our lives. It is found in many of our foods in the form of additive gelatin, commonly found in gummies, ice cream, marshmallows, etc., most of which are made from additive gelatin. In addition, it contains hydro-collagen.

Yogurt is a familiar substance in our lives and is almost drunk by everyone. There are many types of yogurt, some of which are very thick, while some of which are very thin. Different types of yogurt have different flavors. Have you ever noticed its ingredient list? Many yogurts contain edible gelatin. What is the role of edible gelatin in yogurt?

We often eat gelatin raw materials, such as sweet and sour pork ribs, water-soaked tendons, bone broth, etc. When we eat pork, we also eat it with skin, so there are tens of thousands of tons of annual consumption. The technology used in the production of pharmaceutical gelatin should be used to improve quality and strong management should be adopted to reduce bacterial contamination. This requirement allows the user to melt gelatin, especially when applying a tight ratio of gelatin and water. When producing hard capsules, gelatin added is three times the weight of water. If there are fine particles in the glue powder, the fine powder will clump when it meets water.