Gelatin By Yasin Gelatin Co., Ltd.

Physical and chemical properties noted: colorless or slightly yellow, transparent, brittle, odorless, tasteless sheets, flakes, or powder; soluble in hot water, glycerol, and acetic acid; and insoluble in organic solvents.
Storage: keep dry, clean and even place without impurities.

Mesh: It can pass 4mm aperture sieve, we can supply produce 8-120 mesh and customize 20-80 mesh powder.

Usage: Consists 18 types of amino acid and 90% collagen. It has good performances in surface activity, impact absorption and viscidity, widely used in foodstuff, such as freezing meat, can and candy, sausage and ice cream and so on.

Gelatin swells and absorbs 5-10 times its weight of water to form a gel in aqueous solutions between 30-35a . These gels have increasing viscosity under stress and are thermally reversible. Gelatin has a unique protein structure that provides for a wide range of functional properties.

Gelatin is widely used in the food industry as the cementing agent, emulsifying agent and stabilizer, also can be used in adhesive, emulsifier or premium cosmetics and medical industry for capsules.
Gelatin can be used as either a processing aid or an ingredient.