Gıda katkılı Yüksek kaliteli Gelatin

• CAS No: 9000-70-8
• Formül: C102h151o39n31
• EINECS: 232-554-6
• Sertifika: BRC, ISO, FDA, HACCP
• Ambalaj Malzemesi: Lamine Malzeme
• Depolama Yöntemi: Normal
• Hayır. Modeli.: HH-902339
• Raf ömrü: 12 ay
• Taşıma Paketi: 25kg/Bag, Woven Bag Outside and PE Bag Inside.
• Teknik Özelikler: 25kg/Bag
• Ticari Marka: henghao
• Menşei: China
• HS Kodu: 3503001001
• Üretim Kapasitesi: 999999

Ürün Açıklaması

Gelatin (Gelatin), without a fixed structure and relative molecular weight, is degraded by the collagen part of the connective tissue such as animal skin, bone, muscle membrane, muscle charm and becomes a white or yellowish, translucent, slightly glossy flakes or powder particles; It is a colorless, odorless, non-volatile, transparent and hard amorphous substance, soluble in hot water, insoluble in cold water, but can slowly absorb water expansion and softening, gelatin can absorb water equivalent to 5-10 times the weight of water.

Gelatin is one of the most important natural biopolymer materials and has been widely used in the food, pharmaceutical and chemical industries.

 

 

Put this product in cold water, slowly heat it to 80 degrees or boil and stir until it is                                                                                                                 completely dissolved, and then pour it into a clean container. After cooling, put it i6n the refrigerator to refrigerate. You can add sucrose, food coloring, spices, crushed fruit make different flavors of jelly).
 

Gelatin is actually a biological macromolecule, so it also has some macromolecular properties. For example, when we put dry gelatin powder in an appropriate amount of water, we will find that they will slowly expand. The longer the time, the greater the expansion. This phenomenon is also called swelling. However, when the expanded gelatin is placed in water above 35 degrees, it will melt, but if the temperature is too high, the viscosity of the gelatin powder will also be destroyed.

 

Gelatin is generally refined from animal substances, so gelatin is also called "animal glue". Manufacturers boil the bones and skins of cows and pigs in furnaces about 70 feet high to boil the collagen, and then soak the slag. The production process does not use the horns and hooves of animals. The refined substance is dried and ground into a powder and mixed with sugar, adipic acid, maleic acid, sodium citrate, as well as artificial flavorings and food coloring.

                                                                                       

Because collagen is thoroughly processed, the U.S. federal government does not classify manufactured products as meat or animal products. However, vegetarians will use agar as a substitute for gelatin.

Pale yellow to white, transparent with lustrous powder particles, odorless and free of impurities visible to the naked eye. Gelatin is processed from animal skins, and bone glue is made from animal bones: applied to medicine, capsules, tablets; Food: pastries, candies, sorbets, sausages, vermicelli, feed processing; Industrial: plywood, gauze, sand and gravel, printing, adhesives, etc.