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Food Grade Gelatin Preparation

Food Grade Gelatin Preparation


Food grade gelatin Preparation of alkali

The  animal bones and skins, etc. fully impregnated with lime emulsion,  neutralized with hydrochloric acid, washed with water, at 60 ~ 70 ℃ boil  gum, and then preserved, bleached, frozen, flaked, dried Lai. Finished said "B-type gelatin," or "alkali gelatin."


Food grade gelatin Acid preparation method
The  raw material is acidified in a cold sulfuric acid solution with a pH  value of 1 to 3 for 2 to 8 hours, rinsed for 24 hours, gelatinized at 50  to 70 DEG C for 4 to 8 hours, then gelatinized, extruded and dried. Finished product called "A-type gelatin" or "acid gelatin."


Food grade gelatin Enzymatic preparation
Protease  will be enzymatic hydrolysis of raw materials treated with lime 24h,  and neutralization, gelatin, concentrated, frozen and dried derived.


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