edible gelatin

The composition of gelatin protein contains 18 kinds of amino acids, of which 7 are necessary for the human body. In addition to 16% less water and inorganic salts, the gelatin protein content accounted for 82%, and is an ideal protein source. Gelatin does not dissolve in cold water, but can be slow and water-swelling softened gelatin to absorb the equivalent of 5-10 times its weight in water, its own dramatic increase in the volume, this phenomenon shall be gelatin swelling, the swelling properties of gelatin has been used in kinds of industry, was applied. Gelatin is soluble in hot water to form a heat reversible gel, which has extremely good physical properties, such as the jelly strength, affinity, highly dispersed, low viscosity, dispersion stability, water holding capacity, coating nature toughness, and reversible and so on, so gelatin is an important food additive, such as food, jelly agent, stabilizer, thickener, foaming agent. Emulsifier, dispersant, clarifying agent, is widely used.