Introduction
Gelatin is a heterogeneous mixture of water-soluble proteins of high average molecular weights, present in collagen. The proteins are extracted by boiling skin, tendons, ligaments, bones, etc. in water. Type A gelatin is derived from acid-cured tissue and Type B gelatin is derived from lime-cured tissue.
Applications using gelatin include coating cell culture plates to improve cell attachment for a variety of cell types, addition to PCR to help stabilize Taq DNA polymerase,and use as a blocking reagent in Western blotting, ELISA, and immunohistochemistry. In bacteriology, gelatin can be used as a component of culture media for species differentiation.Additionally, as a biocompatible polymer, gelatin has been used as a delivery vehicle for the release of bioactive molecules6and in the generation of scaffolds for tissue engineering applications.
Industrial applications include the use of gelatin as a stabilizer, thickener, and texturizer in foods and in the manufacture of rubber substitutes, adhesives, cements, lithographic and printing inks, plastic compounds, artificial silk, photographic plates and films, matches, and light filters for mercury lamps. In the pharmaceutical industry, gelatin is used as a suspending agent, encapsulating agent, and tablet binder; and in veterinary applications it is used as a plasma expander and hemostatic sponge.
Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide , bones and fish scales are normally used for the production of the gelatin.
Gelatin can absorb 5-10 times of water and if heated,it enters a sol state. Upon cooling, it enters a gel state.
Because of its special properties, gelatin is used in making pharmaceutical capsules, jelly,industrial adhesives. Also gelatin is widely used in other applications.
Features
Its thermo-reversibility is unique and essential in a vast range of confectionery applications, but its popularity is also attributable to its gelling, foaming, stabilizing, texturizing, binding and emulsifying functionalities.
Gelatin is water-soluble, totally digestible and compatible with most other hydrocolloids, including vegetable colloids such as agar-agar, alginates, carrageenans and pectins, as well as sugars, corn syrups, edible acids and flavours – all popular within the confectionery sector.
Specifications
|
Items |
Unit |
Standards |
|
Appearance |
Dry,clean,uniform,pale yellow to yellow,no impurity and no disagreeable odor particles. |
|
|
Engler viscosity |
°E |
15.0 |
|
Brinell viscosity |
mpa.s |
3.5-4.0 |
|
Jelly Strength |
Bloom g |
200-275 |
|
Transparency |
m/m |
500 |
|
Transmission |
450nm |
84.2 |
|
620nm |
94.5 |
|
|
Viscosity Breakdown |
% |
5.0 |
|
Moisture |
% |
12.1 |
|
Ash |
% |
0.29 |
|
Water insoulable |
% |
0.02 |
|
Arsenic(As) |
mg/kg |
0.1 |
|
SO2 |
mg/kg |
20 |
|
Chromium(Cr) |
mg/kg |
0.34 |
|
Lead(Pb) |
mg/kg |
0.01 |
|
PH |
|
5.94 |
|
Isoelectric Point |
ph |
5 |
|
Conductivity |
us/cm |
91.7 |
|
Peroxide |
mg/kg |
Negative |
|
Total Plate Count |
cfu/g |
<10 |
|
E.Coli |
mpn/g |
Negative |
|
Salmonella |
|
Negative |
Applications
Gummies
Gelatin is the perfect ingredient for gummies. Its gelling and texturizing functionalities make it an excellent solution for this segment.
Marshmallows
Gelatin is the perfect ingredient for light, tasty marshmallows. Its foaming, stabilizing and gelling functionalities make it an excellent solution for this segment.
Toffees,Chew candies
Gelatin is the perfect ingredient for making toffees chewable and providing them a long-lasting taste. Its foaming, stabilizing texturizing and emulsifying functionalities make it an excellent solution for this segment.
Mousse
In mousse products, gelatin can add value with its foaming, stabilizing and water binding properties.
Creamy yogurts with an improved shelf life
Gelatin is the ideal ingredient for providing your yogurt products with a bright appearance and a smooth, firm, consistent texture. Gelatin is widely used in yogurts because of its excellent texturizing, binding, stabilizing and foaming properties.
Dessert creams
Gelatin in dessert creams has a strong texturizing and water binding effect, creates a oerfect mouthfeel and stability over time.
Ice creams and water ices
You can add value to your ice creams and water ices by using gelatin’s stabilizing and foaming properties to create the perfect structure and mouth feel. It prevents the formation of ice crystals during prolonged storage. Used in association with other stabilizing agents, gelatin gives the finished product a remarkably slow melting rate and a characteristic texture.
Cakes
You can create delicious desserts with gelatin-based cake filling and coating solutions. Gelatin is an ideal ingredient for cake fillings and coatings, because of excellent its foaming, coating and stabilizing properties.
Red wine, beer, apple juice
Our gelatin and hydrolyzed gelatin products are particularly suited for red wine, beer and apple juice clarification. They reduce turbidity and decrease the astringency of final beverages without having negative impact on suitable flavor components.
Packing details
Standard Packaging:25 KGS in pp woven bags or kraft bags,inside with waterproof plastin bags.
Packaging Details:17mt-20mt/20’FCL, without pallets;14mt-16mt/20’FCL, with pallets
