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Food Grade Gelatin Features

Physical properties


Edible gelatin is white or light brown, translucent, slightly shiny chips or powder, almost odorless, tasteless. Do not dissolve in cold water, but can absorb 5 times the amount of cold water to soften. Soluble in hot water, cooling gel. Soluble in acetic acid, glycerol, propylene glycol and other polyols in water. Insoluble in ethanol, ether, chloroform and most other non-polar organic solvents.


Chemical properties


Consumption of gelatin gelatin than gelatin weak, no concentration below 5% coagulation. The gel is usually formed from 10% to 15% solution. The  gelation temperature varies with the concentration and the type of salt  coexisting, the pH of the concentration solution and other factors. Dissolution  temperature and solidification temperature difference is very small,  about 30 ℃ dissolved, 20 ~ 25 ℃ when solidified. The gel is softer, more elastic and more soft than agar. The  aqueous solution boiling for a long time, because of the nature of the  decomposition changes, no longer form a gel after cooling, such as  reheating becomes protein and peptone. Gelatin solution, such as formaldehyde, becomes insoluble in water, irreversible gel.