Gelatin
| Price | Get Latest Price | ||
| Package | 100g | 500g | 1000g |
| Min. Order: | 100g |
| Supply Ability: | 20 tons |
| Update Time: | 2023-09-14 |
Product Details
| Product Name: Gelatin | CAS No.: 9000-70-8 |
| EC-No.: 232-554-6 | Min. Order: 100g |
| Purity: 99% | Supply Ability: 20 tons |
| Release date: 2023/09/14 |
Contact me: admin06@hsnm.com.cn
Product Description
| Product Name: | Gelatin |
| CAS: | 9000-70-8 |
| MF: | C6H12O6 |
| EINECS: | 232-554-6 |
| Melting point | >226°C (dec.) |
| density | 1.2 |
| storage temp. | 2-8°C |
| solubility | H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow |
| form | powder |
| pka | pKa 3.7to4.5(H2O t=25 I=0.00 N2atmosphere) (Uncertain) |
| color | Pale yellow to beige |
| Odor | Musty odour |
| PH Range | 4 - 7 at 66.7 g/l at 60 °C |
| PH | 4.0-6.0 (25oC, 67mg/mL in H2O) |
| Water Solubility | SOLUBLE IN HOT WATER |
| Merck | 13,4393 |
Uses:
FAO/WHO(1984, g/kg): Cream cheese 5; cooked ham, cooked pig forelegs, according to GMT; cottage cheese 5 (by cream); cream 5 (only used for Pasteurized whipped cream or whipped cream with ultra-high temperature sterilization cream and sterile cream).
During the manufacturing of ice cream, gelatin can be used as a protective colloid to prevent the ice crystal from increasing, making the product taste fine, need to be added of about 0.5%. Yogurt, cheese and other dairy products needs to be added of about 0.25%, being able to prevent precipitation of water and enabling the fine texture.
In the manufacture of gelatin dessert (dessert, the main ingredient is gelatin), candy, candy, protein sugar, chocolate, etc. (add 1% to 3.5%, up to 12%).
It is widely applied of gelatin in the luncheon meat, corned beef and other canned food so that the gravy water can be combined to maintain the product shape, humidity and flavor; add about 1% to 5% the weight of meat.
It can also be used as a thickening of soy sauce.
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 mer cury 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.
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