Gelatin is a hydrolyzed polymer animal protein product made from fresh cowhide and refined through precise processing, with a protein content of up to 80%. It is rich in 18 essential amino acids for the human body.

Gelatin is a type of animal glue, which can be divided into edible gelatin, industrial gelatin, medical gelatin, and bone glue based on different raw materials, production processes, and quality. There are also specialized industrial gelatin with low viscosity and low ash used for extracting hydrolyzed animal protein, as well as industrial gelatin used for feed additives. In short, gelatin is closely related to our daily lives and is ubiquitous.

Physical and chemical properties of gelatin:

Gelatin is a polymer of high molecular weight peptides obtained by partial hydrolysis of collagen protein contained in animal tissues such as skin and bone.

The appearance of gelatin is almost white or light yellow, almost odorless, odorless, transparent or semi transparent solid flakes or powder particles. The molecular weight is between 10000 and 70000, and the molecular weight of high-quality gelatin is between 100000 and 150000. The amino acid composition of gelatin is very special, with low levels of sulfur-containing amino acids. The four amino acids, glycine, alanine, proline, and hydroxyproline, account for 67% of the total amino acid content, which is about three times the content of these four amino acids in other mammalian proteins.

Gelatin is insoluble in cold water, but can absorb 5-10 times the weight of cold water to expand and soften. It is soluble in hot water and forms gel after cooling. The difference between the dissolution temperature and the solidification temperature is very small. It is dissolved at about 30 ℃ and solidified at 20-25 ℃.

Gelatin is prone to moisture absorption and deterioration in the air, so it should be sealed and stored dry. Avoid direct sunlight, high temperatures, and clumping.