Food Grade Additive Hydrolyzed Edible Beef Gelatin Powder/Granule For Jelly/Yogurt/Deesert

Properties: The finished product of gelatin is white or yellowish, translucent, slightly glossy thin sheet or powder; it is a colorless, tasteless, non-volatile, transparent and hard amorphous substance.

Molecular Weight: Gelatin is a product of collagen denaturation, a mixture of thermal reversibility, no fixed structure and relative molecular weight, its molecular weight distribution in tens of thousands to hundreds of thousands (< 300 KD).

Solubility: Soluble in hot water, insoluble in cold water, but slow water absorption, swelling and softening, gelatin can absorb 5-10 times the weight of water.

Gelation: gelatin solution can form a certain degree of hardness, can not flow gel. When gelatin gel is stimulated by the environment, it will respond, that is, when the change of the composition of the solution, pH value, ionic strength and temperature, light intensity, electric field and other stimuli signal changes, or when stimulated by specific chemicals, the gel will mutate, showing a phase transition behavior.

Emulsifying properties: Gelatin is an effective protective colloid, which can prevent the aggregation of crystals or ions, stabilize heterogeneous suspensions, and act as an emulsifier in oil-in-water dispersions.