Gelatin is partially degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle to become white or pale yellow, translucent, slightly glossy flakes or powders; therefore, it is also called animal gelatin and fat glue. Industrial gelatin is colorless to pale yellow transparent or translucent flakes or powder. Tasteless and odorless. Absorbs water and expands in cold water. Soluble in hot water. Soluble in glycerol and acetic acid, insoluble in ethanol and ether. Moisture and inorganic salts in gelatin account for about 16%, and protein content accounts for more than 82%. Similar to parent collagen, gelatin is also composed of 18 Amino Acids, among which the content of the imino amino acids Pro and Hyp is higher. The triple-helix-like structure in gelatin gel is mainly maintained by intramolecular hydrogen bonds and hydrogen bond hydration. Pro-NH and Hyp-OH can form hydrogen bonds with other Amino Acid side chain groups and water molecules, which is beneficial to the triple-helix-like structure. structural stability. Gelatin is a macromolecular hydrophilic colloid, which is a low-calorie health food with high nutritional value and can be used to make candy additives, frozen Food Additives, etc. In addition, gelatin is also widely used in the pharmaceutical and chemical industries.
Edible Gelatin is extremely important food additives, using its stability, foaming, freezing, emulsifying, thickening, regulating the crystal growth, adhesion, clarification performance, are widely used in wine, cheese, dairy products, meat products, canned ,sausage, jelly, skin cold, candy, pastries, cold drink and catering and other food industries. Edible gelatin, protein content is high, no fat, sugar and other substances calorific value, metabolism in the human body can replenish collagen, from the physical effect without fat.
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