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Composition and structure of gelatin
Time：
2021-04-30
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In gelatin, water and inorganic salt account for about 16%, and protein content accounts for more than 82%. Similar to the parent collagen, gelatin is also composed of 18 amino acids, of which the content of subamino acids Pro and Hyp is higher. The trihelical structure in gelatin gel is mainly maintained by intramolecular hydrogen bond and hydrogen bond hydration. Pro's -NH and Hyp's OH can form hydrogen bonds with other amino acid side chain groups and water molecules, which is conducive to the stability of the trihelical structure.
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Company to carry out food safety & production safety training briefing
In order to improve employees' food safety awareness and production safety awareness, master the rules and regulations of food safety production and safe operation procedures, ensure that employees have the knowledge of safe production required for their own work, prevent the occurrence of safety accidents, ensure safe production, and comprehensively improve the overall quality of employees, The company organized and carried out the training of "Enterprise Implementation of Food safety Main Responsibility Supervision and Management Regulations" and "Safety production", which was held in the lecture hall on the second floor of the company on July 29, 2023, with full participation.
At the end of December 2022, Chengdu Classic Gelatin Co., Ltd. successfully passed the identification of "Innovative smes in the fourth quarter of 2022" by Chengdu Bureau of Economy and Information Technology.
On November 29, 2022, Chengdu Classic Gelatin Co., Ltd. obtained the "High-tech Enterprise Certificate" jointly issued by relevant departments, which officially entered the national high-tech enterprise industry.
Are industrial gelatin and bone glue the same thing
Industrial gelatin is a protein that is hydrolyzed from the collagen portion of the connective or epidermal tissue of animals. It has many excellent physical and chemical properties, such as the formation of reversible gels, adhesion, surface activity, etc., and is widely used in the food industry as jelly, emulsifier, stabilizer, binder and clarifying agent.
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