Product Overview
Gelatin is nearly tasteless and odorlessi 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. Gelatin swells and absorbs 5-10 times its weight of water to form a gel in aqueous solutions between 30-35A C. Gelatin has a considerable number of applications and uses, In the food and beverage industry for the production of aspic, jelly, pudding, ice cream, yoghurt and for clarification of fruit juices, in the pharmaceutical industry for the production of capsules, as binding agent for tablets, stabiliser for emulsions and blood plasma extender, in the cosmetic industry (ingredient of ointments, pastes and cremes).
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Gelatin is nearly tasteless and odorlessi 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. Gelatin swells and absorbs 5-10 times its weight of water to form a gel in aqueous solutions between 30-35A C. Gelatin has a considerable number of applications and uses, In the food and beverage industry for the production of aspic, jelly, pudding, ice cream, yoghurt and for clarification of fruit juices, in the pharmaceutical industry for the production of capsules, as binding agent for tablets, stabiliser for emulsions and blood plasma extender, in the cosmetic industry (ingredient of ointments, pastes and cremes).
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