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Gelatin |
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Gelatin, collagen peptide |
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Updated : 2009.11.24 |
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Model Name/No. |
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GELATIN |
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Item |
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Detailed Product Description |
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# What is Gelatin?
Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide , bones , pig skin and fish scales are normally used for the production of the gelatin.
Gelatine amino-acid composition
Gelatin can absorb 5-10 times of water and if heated, it enters a sol state. Upon cooling, it enters a gel state.
Because of its special properties, gelatin is used in making pharmaceutical capsules, jelly, industrial adhesives. Also gelatin is widely used in other applications.
#Gelatin’s Properties
- Jelly Strength
The value of gel strength is measured at 6 2/3 % concentration of gleatin after 17 hours of setting at 10 deg. C. Jelly Strength, one of the most important physical properties with viscosity, varies by the gelatin concentation, pH, temperature and setting time.
- Viscosity
Gelatins Viscosity is a function of pH, temperature, and concentration. The viscosity of gelatin solution is lowest at the isoelectric point. If gelatin solution is heated, its viscosity decreases. The rate of decrease in viscosity affected noticeably by pH and heating temperature.
- Viscosity Breakdown
Gelatin in solution is subject to thermal degradation or enzymatic hydrolysis. The extent of thermal degradation is a fuction of temreature, time and PH and is minimal at near neutral pH.
- pH
pH does not affect the fundamental properties of gelatin. Gelatin PH is normally controlled to 5 to 6 in order to minmize the growth of bacteria. |
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Contact Information |
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Company Name |
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GELTECH CO., LTD. |
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Contact Person |
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CHOI, JI-HEE |
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