Gelatin is a kind of hydrolyzed polymer animal protein product with protein content up to 80%, which is made from fresh cow skin and refined and purified. It is rich in 18 kinds of amino acids necessary for human body.

Gelatin is a kind of animal glue, different raw materials used, different production processes and quality are divided into: edible gelatin, industrial gelatin, medical gelatin and bone glue, and there are special industrial gelatin for extracting hydrolyzed animal protein with low viscosity and low ash, and industrial gelatin for feed additives, in short, gelatin is closely related to our lives, everywhere.

Physical and chemical properties of gelatin:

Gelatin is a high molecular polypeptide polymer obtained by partial hydrolysis of collagen contained in animal skin, bone and other tissues.

The appearance of gelatin is almost white or pale yellow, almost odorless, tasteless, transparent or translucent solid flakes or powders. The molecular weight is 10,000 to 70,000, and the molecular weight of superior gelatin is within 100,000 to 150,000. The amino acid composition of gelatin is very special, containing very low thionine, while the content of glycine, alanine, proline and hydroxyproline is very high, accounting for 67% of the total amino acid content, which is equivalent to about 3 times the content of the four amino acids in other mammalian proteins.

Gelatin is insoluble in cold water, but it can absorb 5 to 10 times the weight of cold water and expand and soften, dissolve in hot water, and form a gel after cooling, the difference between the dissolution temperature and the solidification temperature is very small, about 30℃ dissolution, 20 to 25℃ solidification.

Gelatin is easy to absorb moisture and deteriorate in the air, so it should be sealed and dry storage. Avoid direct sunlight, high temperature, to avoid caking phenomenon.