Gelatin

Name:
Gelatin
Detailed information:
A mixture of proteins obtained by hydrolysis of collagen by boiling skin, ligaments, tendons, etc. Its production differs from that of animal glue in that the raw materials are selected, cleaned, and treated with special care so that the product is cleaner and purer than glue. Type A gelatin is obtained from acid-treated raw materials, and type B from alkali-treated raw materials. Gelatin is strongly hydrophilic, absorbing up to 10 times its weight of water and forming reversible gels of high strength and viscosity. It can be chemically modified to make it insoluble in water for such special applications as microencapsulation of fish nutrients for fish culture.

Properties:

Flakes or powder; odorless; tasteless. Soluble in warm water and glycerol; insoluble in organic solvents.

Grade:

Edible, photographic, technical, USP.

Use:

Photographic film; sizing; textile and paper adhesives; cements; capsules for medicinals; matches; light filters; clarifying agent; desserts, jellies, etc.; culture medium for bacteria;blood plasma volume expander; microencapsulation; printing inks; nutrient; protective colloid in ice cream.