Views: 0 Author: Site Editor Publish Time: 2022-11-18 Origin: Site
Edible gelatin is the hydrolysis product of collagen, a high protein without fat and cholesterol, and is a food thickener. It is a food thickener that does not make people fat and does not cause a loss of energy. Gelatin is also a protective colloid with a strong emulsifying power, which enters the stomach and inhibits the coagulation of proteins such as milk and soya milk under the action of stomach acid, thus facilitating the digestion of food. Do you know the functional properties and main uses of gelatin?
Here is a list of the contents:
Functional properties of gelatin
Main applications of gelatin
Gelatin is a white or light yellow-brown, translucent, slightly shiny, flaky, or powder, almost tasteless and odorless. It is insoluble in cold water but can absorb five times the amount of cold water and swell and soften. It is soluble in hot water and forms a gel when cooled. Soluble in aqueous solutions of acetic acid, glycerin, propylene glycol, and other polyols. Insoluble in ethanol, ether, chloroform, and most other non-polar organic solvents.
Edible gelatin has weaker coagulation than agar and will not coagulate at concentrations below 5%. It usually forms gels in solutions of 10% to 15%. The gelation temperature varies with the concentration and type of co-existing salts, the pH of the concentrated solution, etc. The difference between the dissolution and gelation temperatures is very small, with a dissolution temperature of about 30°C and a gelation temperature of 20 to 25°C. Its gel is softer and more elastic than agar and has a softer flavor. Its aqueous solution changes its properties after a long boiling due to decomposition, and after cooling it no longer forms a gel, if reheated it turns into protein and peptone. If the gelatin solution is subjected to formaldehyde, it becomes an irreversible gel, insoluble in water.
Gelatin for food use. It is an essential ingredient and additive in the food industry and is often used as a gelling agent, stabilizer, emulsifier, thickener, and clarifier in the production of meat products, cakes, ice cream, beer, fruit juices, etc.
2. Biofilm materials. At present, the most researched gelatin-based film materials at home and abroad mainly include chitosan - gelatin mixed film, gelatin - silk mixed film, polylactic acid - gelatin mixed film and polyvinyl alcohol - gelatin mixed film, etc. These blends have greatly improved the physical and chemical properties of gelatin, making gelatin-based polymeric membrane materials more functional. Gelatin is a hydrophilic chemical that is useful in histochemistry, bacterial culture media, and light microscope radiography.
3. Medical fibers. The mechanical properties of gelatin-based medical fiber materials are improved by blending with gelatin and spinning other composites.
4. Tissue repair and replacement. The use of gelatin-based composites as tissue engineering scaffold materials and signaling molecular carriers is one of the current hot spots in biomaterials research. Gelatin solutions are cross-linked to form hydrogels, in which water is the pore-forming agent, and freeze-dried to form porous scaffold materials, and the pore rate and pore size can be adjusted by changing the freezing parameters. Therefore, ideal gelatin-based tissue engineering materials can be designed according to different tissue repair requirements.
5. Industrial gelatin. It is used to manufacture fibers, textiles, insulation materials, paper, holographic materials, etc.
In general, gelatin is the company's main product. For the consumer, gelatin is effective. The company will be more committed to producing more and better gelatin for consumers. If you are interested in the business of gelatin, you can visit our website, which is www.jysunway.com.
