Gelatin
Gelatin is a solution of protein extracted from sources such as animal bones, skin or fish scales in powder, flake or lump form.
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1. Stability: gelatin is a semi-solid gelatinous substance at room temperature, but it will become a liquid form after heating.
2. Gelatinability: gelatin plays the role of thickening, gelling and stable emulsification in food.
3. Solubility: It can be quickly dissolved in hot water to form a transparent solution.
1. Food: It is widely used as thickening agent, coagulant, gelling agent and emulsifying stabilizer in food,
Such as jelly, pudding, emulsified salad dressing, ice cream and so on.
2. Pharmaceutical: Gelatin is usually used as a raw material for capsules in pharmaceutical industry, which can hold medicine and be easy to take.
3. Photography: It is used as a substrate for photographic negatives in traditional film photography.
4. Cosmetics: Gelatin can be used as a thickening agent and adhesive in cosmetics.
3. Photography: It is used as a substrate for photographic negatives in traditional film photography.
4. Cosmetics: Gelatin can be used as a thickening agent and adhesive in cosmetics.
