Gelatin can be classified as follows by the method of raw material treatment: Type A (acid method) and Type B (alkali method). These materials are typically taken from pig skin, pig bone, cow skin and cow bone.
| Form | Powder |
| MF | C6H12O6 |
| MW | 0 |
| Melting point | >226°C (dec.) |
| Density | 1.2 |
| Storage temp. | 2-8°C |
|
Gelatin |
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|
Physical and Chemical Items |
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|
Jelly Strength |
Bloom |
150-250Bloom |
|
Viscosity (6.67% 60°C) |
mpa.s |
2.8-4.5 |
|
Viscosity Breakdown |
% |
≤10.0 |
|
Moisture |
% |
≤14.0 |
|
Transparency |
mm |
≥500 |
|
Transmittance 450nm |
% |
≥50 |
|
620nm |
% |
≥70 |
|
Ash |
% |
≤2.0 |
|
Sulfur Dioxide |
mg/kg |
≤30 |
|
Hydrogen Peroxide |
mg/kg |
≤10 |
|
Water Insoluble |
% |
≤0.2 |
|
Heavy Mental |
mg/kg |
≤1.5 |
|
Arsenic |
mg/kg |
≤1.0 |
|
Chromium |
mg/kg |
≤2.0 |
|
Microbial Items |
||
|
Total Bacteria Count |
CFU/g |
≤1000 |
|
E.Coli |
MPN/g |
Negative |
|
Salmonella |
|
Negative |
Edible Gelatin
Gelatin has a unique ability to gel thermally reversible, dissolving in warm water and becoming gel-like when cooled. Because of its ability to gel, foam, emulsify and bind, gelatin is most commonly used in foods such as candy and jelly.
Confectionery
Its thermo-reversibility is unique and essential in a vast range of confectionery applications. Its popularity is also attributable to its gelling, foaming, stabilizing, thickening, binding and emulsifying functionalities. Gelatin is water-soluble, 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 flavors.
Dairy
They help prevent syneresis, improve foaming and stabilize the porous structure. Small amounts of added gelatin will make it impossible for dairy lovers to resist the soft, creamy texture.
Edible gelatin mainly plays a role in preventing whey precipitation, protecting casein and stabilizing foam.
Desserts
It sets quickly and also enhances the color and clarity of desserts.
Gelatin prevents the formation of coarse-grained ice crystals in products, keeps the texture delicate, and reduces the melting rate.
Meat
Water retention is an important characteristic of most meat products. Edible gelatin can firmly “lock” free water, so that during processing such as heating, sterilization, shearing, etc., water will not be lost in large quantities.
Alcoholic Beverages
Edible gelatin is particularly suited for the clarification of wine, beer and apple juice. It improves product transparency and decreases the astringency of final beverages without negatively affecting the taste.
Soft Gels
Gelatin provides excellent filling conditions for the contents of soft gels, and can effectively prevent the reaction of capsule shells and contents, thereby achieving biopharmaceutical properties.Current areas of wide application for gelatin soft gels are: Pharmaceuticals,nutritional products and cosmetics, etc.
Microcapsules
Gelatin is a natural biopolymeric material, it has the advantages of biodegradability, good biocompatibility and gelation. It is a traditional pharmaceutical excipient that is widely used in the pharmaceutical field.
Pharmaceutical Gelatin
Hard Capsules
Pharmaceutical gelatin is the main body of the hollow capsule, which consists of a cap and body of two sections of capsule shell refined from medicinal gelatin plus excipients.
High freezing strength (high freezing power) alkaline gelatine (type B - B gelatine is bone gelatine or bovine skin gelatine treated with soaking ash) and acid gelatine (type A - A gelatine is pig skin gelatine or bovine gelatine without soaking ash treatment) can be used to manufacture hollow hard capsules. Both types of gelatin can be mixed or used alone.
Tablets
When pharmaceutical gelatin is used in tablet production, it can be used as an adhesive or tablet coating, and the adhesive effect of gelatin makes the tablets have adhesion, temperature resistance and hardness.
Specialty Pharma
Gelatin is a natural biopolymeric material, it has the advantages of biodegradability, good biocompatibility and gelation. It is a traditional pharmaceutical excipient that is widely used in the pharmaceutical field.
