Food Additives

Gelatin is a protein obtained from collagen derived from beef bones and calf skin (type B) or pork skin (type A). Industrial gelatin appears as colorless or light yellow transparent or translucent flakes or powder, tasteless and odorless. It will absorb water for swelling in cold water, can be dissolved in hot water, being soluble in glycerol and acetic acid, but insoluble in ethanol and ether. Gelatin is used as stabilizer, thickener and texturizer in food industry, used for inhibiting crystallization and preparing cultures in bacteriology. Gelatin also is used as suspending agent, encapsulating agent, tablet binder and coating agent in pharmaceutical industry.,Disclaimer: The above content is for reference and communication only among industry insiders, and does not guarantee its accuracy or completeness. According to relevant laws and regulations and the regulations of this website, units or individuals who purchase related items should obtain valid qualifications and qualification conditions.