Gelatin(
gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen inside animals skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. Gelatine is now classed as a food in its own right and not now subject to the food additives legislation in Europe. Gelatin has its own E number: 441. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
Applications:
1)Edible gelatin
Carnivorous, jelly, candy, milk powder, fruit milk, sausage, salad, pudding, ham, bean vermicelli,Ice cream, cake, drinks clarification, instant noodles, bio-pharmaceuticals, health food, yolk juice, beer clarifier, cheese, dairy,vitamin nutrition base, etc.
2)Technical gelatin
Coating and Sizing,Paper Manufacture,Printing Processes,Protective Colloidal Applications,Matches,Coated Abrasives,Adhesives,etc.
3)Pharmaceutical gelatin
Empty soft and hard capsules
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