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  • Bulk Bovine Gelatin Powder For Industrial Use - China

    price: contact company for price

    Is all gelatin the same?

    No. Gelatin is tested and “Graded”

    according to strength. The Grade is based on

    the “Bloom” test and the higher the Bloom

    number the higher the gel set. Gelatin is

    usually priced according to the gelling

    ability; consequently the higher the bloom,

    the higher the price.

    Gelatin can also be classified according to

    its ability to meet various standards.

    Gelatin that meets certain standards may be

    categorized as Food grade, U.S.P National

    Formulary U.S.P./N.F. and Technical, etc.

    What is "Bloom" ?

    The measurement of force, in grams, required

    to depress a standard plunger 4mm into the

    surface of a 6.67% gelatin sample at 10oC

    (50oF) The firmer the set of gelatin, the

    higher the bloom strength.

    Gelatin consists of?

    Approximately 86% protein, 12% moisture & 2%

    ash.

    The difference between Gelatin & Hydrolyzed

    Gelatin?

    Hydrolyzed Gelatin does not gel. (Hydrolyzed

    gelatin has had its gelling function

    enzymatically removed.)

    Melting point?

    Temperature at which gelatin initially melts

    into a liquid solution. Moisture Percentage

    of water driven off from gelatin after

    heating the gelatin to 105oC for 17 hours.

    Residue on Ignition?

    Percentage of residue after reducing the

    gelatin to an ash at 550oC.

    Setting point?

    Temperature at which gelatin initially forms

    a gel.

    What is Gelatin?

    Gelatin is a protein and in aqueous solutions

    is a hydrophilic colloid.

    Gelatin derived from an acid-treated

    precursor is known as Type A, and

    gelatin derived from an alkali-treated

    precursor is known as Type B.

    What is Gelatin made from?

    Gelatin is obtained by the partial hydrolysis

    of collagen derived from

    the skin, white connective tissue and bones

    of animals. The top four

    commercial sources of gelatin are Cowhide

    Splits, Bones (ossein) Pork

    Skin, and Fish Skin. Gelatin does not occur

    freely in nature, and

    cannot be recovered from horns, hoofs and

    other non-collagen containing

    parts of vertebrate animals. There are no

    plant sources of gelatin, and

    there is no chemical relationship between

    gelatin and other materials

    referred to as vegetable gelatin, such as

    seaweed extracts.

    How is it made?

    An explanation of the production of gelatins

    will help in understanding

    the properties and the characteristics which

    exist among several types

    and grades.

    Gelatin is derived from collagen, an

    insoluble fibrous protein thatoccurs in

    vertebrates and is the principal constituent

    of connectivetissues and bones.

    Collagen is distinctive in that it contains

    an unusually high level ofthe cyclic amino

    acids; proline and hydroxyproline.

    Collagen consists of three helical

    polypeptide chains wound around each other

    and connected by intermolecular cross links.

    Gelatin is recovered from collagen by

    hydrolysis.

    There are veralvarieties of gelatin, the

    composition of which dependson the source of

    collagen and the hydrolytic treatment used.


    Company Contact:


    • Phone: 008603956697388

    • Address: Shangcheng Building, Luohe, China

    • Email: Email


    Published date: June 10, 2014 -

    • Business Description: Gelatin manufacturing &marketing .

      Luohe Aoxing Gelatin Co., Ltd. is a manufacturer and exporter of gelatin in China.

      It covers an area of 30 thousand square meters and the total assets are 8 million yuan .

      The staff is more than 200, including 4 engineers, 20 professional and technical personnels .

      The annual production of gelatin is more than 3500 tons, among them, 1000 tons of bone glue, 1500 tons of edible gelatin, 1000 tons of industrial gelatin .

      The annual gross output value is 40 50 million yuan .

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