Food Grade Gelatin Features
Edible gelatin is white or light brown, translucent, slightly shiny chips or powder, almost odorless, tasteless. Do not dissolve in cold water, but can absorb 5 times the amount of cold water to soften. Soluble in hot water, cooling gel. Soluble in acetic acid, glycerol, propylene glycol and other polyols in water. Insoluble in ethanol, ether, chloroform and most other non-polar organic solvents.
Consumption of gelatin gelatin than gelatin weak, no concentration below 5% coagulation. The gel is usually formed from 10% to 15% solution. The gelation temperature varies with the concentration and the type of salt coexisting, the pH of the concentration solution and other factors. Dissolution temperature and solidification temperature difference is very small, about 30 ℃ dissolved, 20 ~ 25 ℃ when solidified. The gel is softer, more elastic and more soft than agar. The aqueous solution boiling for a long time, because of the nature of the decomposition changes, no longer form a gel after cooling, such as reheating becomes protein and peptone. Gelatin solution, such as formaldehyde, becomes insoluble in water, irreversible gel.