Gelatin

Synonym(s)

: Gelatin

Mol. Formula

: C102H151O39N31

EC / List no.

: 232-554-6

CAS no.

: 9000-70-8

Molecular weight

: 78,13

Gelatin is a translucent, colorless, brittle (when dry), tasteless food obtained from collagen obtained from various animal body parts. It is widely used as a gelling agent in the manufacture of food, pharmaceutical drugs, vitamin capsules, photography and cosmetics. Gelatin is an irreversibly hydrolyzed form of collagen in which the hydrolysis process results in the reduction of protein fibrils to smaller peptides that will have wide molecular weight ranges associated with physical and chemical denaturation methods based on the hydrolysis process. Besides most gummy candies, it is found in other products such as marshmallows, gelatin desserts, and some ice creams, sauces, and yogurts.

Application

»   The versatility of gelatin in the food industry makes it an ideal choice for confectionery, dairy, desserts, baked goods, cereals and meat products.
»   In confectionery products, gelatin acts as an agent to provide varying degrees of texture and elasticity.
»   In dairy products, it gives a creamy mouthfeel to low or fat-free products, while stabilizing the properties in yoghurts, sour creams, ice cream and milk-based desserts.

Product Specifications

Physical and Chemical Properties
» It is a material in the form of yellow or yellowish granular powder.

Properties

Characteristics	Unit	Value	Condition
pH		4-7	66.7 g/L, 60 20 °C