Definition and classification of edible gelatin industry

What is the definition of edible gelatin industry? Edible gelatin is a hydrolysate of collagen, which is a fat-free and high-protein, cholesterol-free, and is a natural nutritious food thickener. After consumption, it will neither make people gain weight nor cause a decrease in physical strength. The definition and classification of edible gelatin industry are as follows. Gelatin is also a powerful protective colloid, with strong emulsifying power, and can inhibit the coagulation of milk, soy milk and other proteins caused by gastric acid after entering the stomach, thereby facilitating food digestion.

Edible gelatin industry definition

According to the market research and analysis report of the edible gelatin industry, edible gelatin is the collagen that uses the bones and skins of pigs, cattle, sheep and other animals. It is processed by denaturation and degradation. It contains more than 8 kinds of L-type amino acids and is a pure protein. Free of fat and cholesterol. It is easily absorbed by the human body and is made of gelatin food from hair. It has a certain curative effect on certain diseases, especially for children's development.

Edible gelatin industry classification

Physical

Edible gelatin is white or light yellow-brown, translucent, slightly shiny chips or powders, almost odorless and tasteless. It is insoluble in cold water, but it can absorb 5 times the amount of cold water and swell and soften. Dissolved in hot water, it forms a gel after cooling. Soluble in aqueous solution of acetic acid, glycerol, propylene glycol and other polyols. Insoluble in ethanol, ether, chloroform and most other non-polar organic solvents.

Chemical properties

The coagulation power of edible gelatin is weaker than agar, and it does not coagulate when the concentration is less than 5%. Gels are usually formed with a solution of 10%~15%. The gelling temperature varies depending on the concentration, the type of salts that coexist, the pH of the concentration solution, and other factors. The difference between the dissolution temperature and the solidification temperature is very small, dissolved at about 30 °C, and solidified at 20~25 °C. Its gel is softer than agar, elastic and has a soft taste. Its aqueous solution is boiled for a long time, and its properties change due to decomposition, and it no longer forms a gel after cooling, and becomes protein and peptone if reheated. If the gelatin solution is subjected to formaldehyde, it becomes an irreversible gel that is insoluble in water.