Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Gelatin
- Food Additive Number
- E 428, INS 428
- Technologies
Features & Benefits
- Benefits
Gelatin (or gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside pig skin (hide) and cattle bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some ice cream and yogurt. Household gelatin comes in the form of sheets, granules, or powder.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Uses
Probably best known as a gelling agent in cooking, different types and grades of Gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.
Eggs in aspicGelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still used as a fining agent for wine and beer.Beside hartshorn jelly, from deer antlers, isinglass was one of the oldest sources of gelatin.
Gelatin is divided into edible gelatin, medicinal gelatin, industrial gelatin, photographic gelatin, and leather glue and bone glue according to the production raw materials, production methods, product quality and product use. main application:
- Eat gelatin. It is an important ingredient and additive in the food industry. It is often used as a gelling agent, stabilizer, emulsifier, thickener and clarifying agent in the production of meat products, cakes, ice cream, beer, juice, etc.
- Biofilm material. The most studied gelatin base film materials are mainly chitosan-gelatin blend film, gelatin-silk fibroin blend film, polylactic acid-gelatin blend film and polyvinyl alcohol-gelatin blend film, etc. These mixed materials are greatly improved. The physical and chemical properties of gelatin make the gelatin-based polymer film material more functional.
- Medical fiber. The blending of other composite materials with gelatin improves the mechanical properties of gelatin-based medical fiber materials. Tissue repair and replacement.
- Industrial gelatin. Used in the manufacture of fiber textiles, insulating materials, paper, holographic materials, etc.
Properties
- Appearance
- Yellow or yellowish granular
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Arsenic Content | max. 1 | ppm | — |
| Ash Content | max. 2 | % | — |
| Heavy Metals (as Pb) | max. 50 | ppm | — |
| Insoluble Material | max. 0.1 | % | — |
| Jelly Strength (at 6.67%) | 120 - 260 | — | Bloom |
| Moisture Content | max. 16 | % | — |
| Particle Size | 5- 120 | mesh | — |
| pH Value (at 1%) | 5.0- 7.0 | — | — |
| Sulfur Dioxide Content | max. 50 | ppm | — |
| Total Bacterial Count | max. 1000 | cfu/ g | — |
| Transparency (in 5%) | 200 - 400 | mm | — |
| Viscosity (in 6.67%) | 30 - 48 | mPas | — |
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type