Gelatin

Base Information

• Chemical Name: Gelatin
• CAS No.: 9000-70-8
• Molecular Formula: Unspecified
• Molecular Weight: 0
• Hs Code.: 35030010
• Mol file: 9000-70-8.mol

Synonyms:Gelatin;225 Bloom;250 Bloom;260B;260B (gelatin);A 1956;AP 150(gelatin);AP 200 (gelatin);AP 250;AP 250 (gelatin);AP 30;AP 30(gelatin);APB-H;APH 100;APH 150;APH 200;APH 250;AU-P;Bloom 0;Bloom 180;Bloom 225;Bloom 330;CLV;CLW;CP (gelatin);Collagens, gelatins;Cryogel220/440;DAB 7;DAB 7 (gelatin);E 200 (gelatin);E 260;E 290;E300 (gelatin);EGDI 1;Emagel;F 275;FCR 500;FGH 2001;FYB 150S;FYB 200S;FYB 250S;FreAlagin AD;FreAlagin M;G 0282K;G 0283K;G 0284K;G 0545P;G0637K;G 0665K;G 0666K;G 0667K;G 0668K;G 0701K;G 1642P;G 9382;GBL 100;GBL 100 (gelatin);GBL 150;GBL 200;GE 3V;GLD 2;GLD 3;GPA-A 0;GSN;GX45L404;Gel Up J 3557;Gel-Lac;Gelafusal;Gelatin 200;Gelatin AU-P;GelatinBloom 30;Gelatin NNH;Gelatine;Gelatine Bloom 250;Gelfoam;Gelita CollagelBS;Gelita Sol E;Gelita T 7838;Gelita-Collagel;Gelita-Sol P;Gelita-Tec;Gelodan G;Gelofusine;Geltec UG;Glutins (gelatins);Grenetine;Grindsted G;IJ-SKW;IK;IK (gelatin);IK 2000;IK 3000;IXOS Gel FGL 200SP;IXOS Gel HDL 50SP;JS 110;JS 190;Jellice;K 16096;K 7598;K 911216;K Jelly;KPF 16353;KV 3000;KV 3000 (gelatin);KV 3029;M 394;M 396;M 400;M 400(gelatin);MGP 9066;Neosoft GE 82;Nikkol CCP 4;Nitta 750;Nitta 810;NittaMJ;Nitta RR;Nittait GF 600A;Nyushiruba Karyu;Oetker;Ossein Gelatin HOS 1;P 100 (gelatin);P 104;P 2115;P 2225;P 487;PA 10 (gelatin);PA 100;PA 100 (peptide);PM 46D;PM 64;PM 64 (gelatin);PSK Gelatin;PSPGelatin;PZ (gelatin);Pharmagel A;Pharmagel AdB;Pharmagel B;Plantis RD;Plantis RD Fine;Plantis WT;Polypro 5000;Pulviclar S;Rousselot 200FG30;Rousselot 200PS;Rousselot 3046;Rousselot 53676;S 1286;S 510;S 510(gelatin);S 692;S-A 354-1;SB-GEL SLW;SN (protein);SRC;SRC (gelatin);Spongiofort;Surgiflo;Surgifoam;VYSE;ViniGel FL;Z-KN 707;

Chemical Property of Gelatin

Chemical Property:

• Appearance/Colour: light yellow to yellow fine grain
• PKA: pKa 3.7to4.5(H2O t=25 I=0.00 N2atmosphere) (Uncertain)
• PSA: 0.00000
• Density: 1.2
• LogP: 0.00000
• Storage Temp.: 2-8°C
• Solubility.: H2O: 67 mg/mL at 50 °C, slightly hazy, sli
• Water Solubility.: SOLUBLE IN HOT WATER

Purity/Quality:

99% ^*data from raw suppliers

GT ^*data from reagent suppliers

Safty Information:

• Pictogram(s): Xi
• Hazard Codes: Xi
• Statements: 36/37/38
• Safety Statements: 24/25-36/37/39-27-26

MSDS Files:

SDS file from LookChem

Total 1 MSDS from other Authors

Useful:

• Uses: 1. It can be applied to printing and dyeing and other industries 2.? As a thickening agent, China provided that it can be used for all types of food with appropriate application according to production needs. It can also be used as the clarification agent of alcohol and hydrophobic colloidal stabilizer. 3.? It is a kind of hydrophilic colloid with protective colloid effect. It can be used as a hydrophobic colloid stabilizer, emulsifier. It is also a kind of amphoteric electrolyte and can be condensed into pieces of charged particles, which can be used as the clarifier of wine and alcohol. As a dispersant, binder, thickener, stabilizer and emulsifier, it is widely used in photosensitive materials, pharmaceuticals, food, paper, printing, textile, printing and dyeing, electroplating, cosmetics, bacterial culture and pesticide. 4.? It can be used as the protective colloid during turbidity or colorimetric determination; also used for the preparation of photographic plate and medium. 5.? It can be used as the food quality improver 6.? Thickeners; stabilizers; clarifying agents; blowing agents. 7.? Gelatin is a hydrophilic colloid with the nature of protecting colloid. It can be used as a hydrophobic colloid stabilizer, emulsifier. But also as the amphoteric electrolyte, it can be enable the condensation of the charged particles into pieces in the aqueous solution; it can be used as wine, alcohol clarifier. 8.? It can be used as excipient suspensions, and media. 9.? According to the functional properties of gelatin, its application can be divided into two categories. Class I: taking its colloidal protective capacity as a dispersant for the production of PVC, photographic materials, bacterial culture and pharmaceutical, food (such as candy, ice cream, cod liver oil capsules, etc.). Class II: application of its adhesive capacity as adhesive for being applied to paper, printing, textile, printing and electroplating and other industrial sectors. According to different applications, the quality requirements of gelatin is not the same. Gelatin, when being used as adhesive agent in adhesive tape, paper containers, paper tubes and binding, etc. has the bonding strength be the main value factor; when applied to the fields of photography, food and medicine, people emphasize more on the product purity. The national standard number of edible gelatin in China is GB6783-86; the usage range and maximum allowable amount should be referred to GB2760-86. Gelatin is a protein that functions as a gelling agent. it is obtained from collagen derived from beef bones and calf skin (type b) or pork skin (type a). type b is derived from alkali-treated tissue and has an isoelectric point between ph 4.7 and 5.0. type a is derived from acid-treated tissue and has an isoelectric point between ph 7.0 and 9.0. it forms thermally reversible gels which set at 20°c and melt at 30°c. the gel strength is measured by means of a bloom gellometer and ranges from 50 to 300 with a 250 bloom being the most common. it is used in desserts at 8–10% of the dry weight, in yogurt at 0.3–0.5%, in ham coatings at 2–3%, and in confectionery and capsules at 1.5–2.5%. As stabilizer, thickener and texturizer in food; manufacture of rubber substitutes, adhesives, cements, lithographic and printing inks, plastic Compounds, artificial silk, photographic plates and films, matches, light filters for mercury lamps; clarifying agent; in hectographic masters; sizing paper and textiles; for inhibiting crystallization in bacteriology, for preparing cultures. Pharmaceutic aid (suspending agent; encapsulating agent; tablet binder; tablet and coating agent). Gelatin is a hydrophilic chemical useful in histochemistry, bacterial culture media and light microscope autoradiography. gelatin is used as a natural sealant against moisture loss and as a formulation thickener. The films produced by gelatin are tacky when moist and hard, and brittle when dry. It is obtained by the partial hydrolysis of mature collagen derived from the skin, connective tissue, and bones of animals. It does not have the waterbinding ability of soluble collagen.
• Production method: There are mainly lime cream method, hydrochloric acid method and enzymatic method. 1. Lime cream method; cut off the inner layer grease of the degenerated foot skin of cowhide and pigskin and cut into small pieces, place in the 3.5%-4.0% lime cream for soaking of about 30-40d during which the lime cream is changed for 4-6 times. During the soaking process, stir uniformly. The soaked raw hides are taken out from the lime cream tank and washed clean with water; neutralized with 10% hydrochloric acid for 3-4 h under stirring, and the pH should be 6.0-6.5 after washing. And then the pork skin was added into water at a 1: 1 ratio and heated and cooked with the temperature being controlled at 60-70 ℃. Extract the glue water at regular intervals and filter with clean gauze while hot; repeat the above process for a total of 5-6 times. The thin glue water is further sent into the evaporator for concentration to make a relative density of 1.03-1.07. The hot glue is further transferred into the aluminum plate for cooling. The cold plastic is put into the stainless screen and further sent into the drying room for blast drying with the temperature strictly controlled at around 28 ℃. The dried film is crushed to obtain the finished product. The yield was about 22% by weight of the pig skin. 2. Hydrochloric acid method: the miscellaneous bone, spine and small bone are crushed; use benzene to extract the oil in the 45-50 ° C before washing with water. The washed bone is soaked with 3.5-4.0% hydrochloric acid. After the main bone becomes soft, we can obtain the crude ossein, wash with water so that the pH of the aqueous solution is around 3.5. Addition of lime cream can enable the manufacturing of calcium hydrogen phosphate and dry calcium chloride. The bones is further subject to soaking with over 3.0%-3.5% lime cream for 30-50d (during this time, change the lime cream for 5-6 times). Take it out and wash with water for about 1h. The clean ossein at this time is subject to neutralization with 0.2 hydrochloric acid hydrochloride for the first time. When the pH is dropped to 3.5-4.0, let the neutralization solution go. Add clean water and then neutralize with 0.5% hydrochloric acid for about 2h. When the acid concentration decreased to 0.2-0.25%, the acid concentration is immediately increased to 1% and the concentration was maintained until the neutralization end point (pH 3.0) was reached. After the completion of the neutralization, the ossein is fully washed with water and soaked for 4-5h. Then wash with sodium hydroxide solution and add dilute alkaline solution for soaking of 16-20h before rinsing with water. At this stage, we can obtain refined ossein. After 7 days of degelatinization of the refined ossein, the glue is obtained. The water amount and temperature of each channel should be controlled separately with the water amount being reduced along with the channel and the gel temperature increased by the road, from 64 ℃ at the first channel to 85 ℃ at the 7th channel. The concentration of the glue from the first to the seventh also decreases from 8% to 2-3%. The whole process of degelatinization lasts for about 40h. The obtained thin glue water is filtered and concentrated to a density of 1.025-1.075. It is then frozen on the plastic box, sliced and placed on the screen, and further sent to the drying room for air drying with the temperature being gradually raised from 25 ℃ to 60 ℃. The finished product is obtained after the dryness. The quality of the gelatin in different channels was different. According to the road, it is divided into camera glue, edible glue, and finally the baking glue for making peptone. The rate of good glue is higher than 60%. Per ton of product consumption: about 7t of bone; about 7 t of 30% hydrochloric acid. The Chang Yuanming gelatin factory (Ding Chen district in Changde City) applies the chromium leather corner scrap (blue alum skin) during the leather production for production of gelatin. The process is as follows: blue alum skin → broken → liming → leaching → leaching → leaching → Extraction → concentration → dripping → drying → crushing. Consumption of raw material (kg/t): blue alum skin 4000 sulfuric acid (98%) 1000 hydrochloric acid (31%), 200 lime 1000. (3) enzymatic hydrolysis; use protease to hydrolyze the collagen into gelatin; add dilute hydrochloric acid to dissolve it, and then use the acetone, sodium sulfate and sodium chloride to precipitate the gelatin out. This method is not yet mature with the current production shortening the soaking time. The detailed process: the degreasing raw material is washed with NaOH solution (pH = 11~12) for 24 hour; then subject to enzymatic hydrolysis with 2907 alkaline protease at 40 ℃ for 6 h. After water washing, use acid for soaking (PH = 2~2.5) 1 day; wash to a pH of 5.8~6.0, then apply gray soaking for another 3~10 d. Finishing and degreasing of raw material; have the different varieties of raw materials subject to sorting and selection. The finished skin raw materials is soaked in 1% lime water for dipping of 1-2h, and then cut into pieces and added into the dewatering machine to obtain the degreased broken skin. Skin [classification; degreasing; maceration] → softened skin [lime water] → debris [hydraulic degreasing] → degreasing broken skin Dipping, washing; the degreased broken skin is soaked with 2%-4% lime water with the ratio of wet skin and water of 1: 3-1: 4 and pH of 12-12.5. The optimal temperature is 15 ℃ and the time should be around 15-90 days. The impregnated raw material was thoroughly washed with water and stirred continuously. During the initial 5h, change the water every 0.5h once; then change to: 1h interval. The ratio of raw material to water should not be less than 1: 5 with the total time being around 12-16h and the final pH being 9-9.5. Use 6 mol/L hydrochloric acid to neutralize the rest lime so that the pH is around 2.5-3.5. At the range of 1-3 h, adjust the pH value once every 0.5 h; At the rang of 3-8h, adjust the pH value once every 1h; stop adjusting the pH value after 8h; The whole neutralization process should take 12-16h. After the neutralization, remove the acid and wash with water for not less than 8 times and complete the process with 8-12h. Degreased broken skin [Lime water,> 15 days] → [pH12, 15 ℃] debris after dipping [water, HCl] → [pH2.5-3.5] →? glue raw material. Finishing and concentration; first add heating water into the degelatinize pot, further supply raw materials and avoid forming lumps. Slowly heat to a temperature of 50-60 ℃ so that the water can immerse the raw materials thoroughly. After 3-8 h, give off the glue and then add hot water with the temperature being adjusted to 65-75 ℃ and continue the process. Repeat the above process for several times with the temperature being gradually increased and finally up to boiling. Take the dilute glue solution of about 60 ℃, add activated carbon or diatomaceous earth as filter aid, apply plate-and-frame filter press for filtering to obtain the clarified glue solution, and then centrifuge to degrease, apply vacuum concentration at a temperature of 65 ℃. And finally concentrated to a specific gravity of 1.05-1.08 (50 ℃), containing 23%-33% glue. Preparation of glue raw material [hot water] → [50-60 ℃; after boiling] dilute gelatin liquid [concentration] → [60-65 ℃] concentrated gelatin. Gelatinization and drying; the concentrated gelatin solution is added while hot of hydrogen peroxide or sulfurous acid for anti-corrosion or bleaching, and then poured into the metal plate or the model to be cooled to generate jelly so far. The jelly is cut into appropriate pieces or pieces and dried with cold and hot air to its water content of 10%-12% and crushed to obtain the finished product. Concentrated gelatin solution [gel] → jelly [cut rubber, dry] → finished product.
• Description: Gelatin does not occur in nature as such, but is derived by hydrolysis of collagen, the chief protein component in connective tissues of the animal body. Extraction of gelatin for use as a glue by cooking hides dates back to the earliest recorded history of man and appears in the literature of the items up to the present day. During the early years of the Napoleonic era it was manufactured on a large scale in an attempt to alleviate the food shortages resulting from the English naval blockade of Europe. Gelatin was first manufactured in the U.S. in 1809. In 1845 a U.S. patent was granted for a gelatin which contained all the ingredients fitting it for table use, and required only the addition of hot water and subsequent cooling to prepare it for serving.Quantitatively, collagen is concentrated in the skin, the bone of the skeletal system and the tendons attaching muscles to the skeleton, although it occurs throughout all of the tissues and organs to a lesser degree. Chemically, collagen and gelatin are virtually indistinguishable, but the process of collagen extraction results in converting the fibrous, water-insoluble, highly organized macromolecules (tropocollagens) irreversibly into gelatin which has dissimilar physical characteristics. Variations in gelatin properties due to source and treatment make it a highly diverse, heterogeneous substance, particularly with regard to molecular weight.The major sources of collagen are cattle hides, pig skins and bones. The resulting gelatin is of two types commonly designated A and B, depending upon which of two processes are used to convert the collagen into gelatin. Type A gelatin is derived primarily from pig skin by acid processing; it has an isoelectric point between pH 7 and pH 9. Type B is from cattle hides and bones by alkaline or lime processing and has an isoelectric point between pH 4.7 and pH 5.1. Gelatin from different sources and as prepared by the different processes exhibits small differences in amino acid composition as shown in the following table. The nutritionally essential amino acid, tryptophan, is absent in gelatin. Gelatin also is unusual in that it contains large proportions of glycine, proline and hydroxyproline, and a small percentage of hydroxylysine, an amino acid rare in proteins. (SCOGS, 1975).The major use of gelatin in the U.S. is in food products, principally in gelatin desserts, meat products, consommes, marshmallows, candies, bakery and dairy products and ice cream. A substantial portion of each year’s production (imported and domestic) is also used in the pharmaceutical, photographic and paper industries. (SCOGS, 1975).Gelatin is colorless or slightly yellow, transparent, brittle, practically odorless, tasteless, presenting as sheets, flakes or a coarse powder. On being warmed, gelatin disperses into the water resulting in a stable suspension. Water solutions of gelatin will form a reversible gel if cooled below the specific gel point of gelatin. The gel point is dependent on the source of the raw material. Gelatin extracted from the tissues of warm-blooded animals will have a gel point in the range of 30°C - 35°C. Gelatin extracted from the skin of cold-water ocean fish will have a gel point in the range of 5°C - 10°C. Gelatin is soluble in aqueous solutions of polyhydric alcohols such as glycerin and propylene glycol.