Food grade gelatin medical gelatin food additive

Gelatin (a kind of macromolecular hydrocolloid) edit discussion 2 upload video

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Gelatin is a kind of macromolecular hydrophilic colloid, which is the product of partial hydrolysis of collagen. According to its properties and uses, it can be divided into photographic gelatin, edible gelatin and industrial gelatin. According to different uses, the quality requirements of gelatin are different. When used as adhesive, the main requirement is the bond strength. When it is used in photography, food, medicine and other fields, it emphasizes the purity of the product. [1]

Collagen molecule is a spirochete formed by three polypeptide chains intertwined with each other. Through the treatment of technological process, the spirochete of collagen molecule is denatured and decomposed into α - component of single polypeptide chain (α - chain), β - component composed of two α chains, γ - component composed of three α chains, and molecular chain fragments between α - component and larger than γ - component. It can be seen that gelatin is a polydisperse system with a certain molecular weight distribution, and its molecular weight distribution varies with different processing conditions, which affects the physical and chemical properties of gelatin. [2]

Chinese name gelatin foreign name gelatin alias gelatin sponge chemical formula has no fixed structure CAS accession No. 9000-70-8 water soluble in hot water, insoluble in cold water, colorless to yellowish transparent or translucent sheet or powder. Animal bones, skin and tendons cooked with gelatinizer, stabilizer, emulsifier and thickener raw materials