030-000-131 Gelatin
Gelatin is a white or yellowish, translucent flake or powder formed by the degradation of collagen in animal connective tissue. It is widely used as a thickener in food industry, such as frozen food, soft sugar, ice cream, yogurt, frozen food, etc.
Description
Gelatin Description
Gelatin ( Cow Skin Gelatin ) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside cow skin (hide) and 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.
Characteristics of Gelatin
- Biocompatibility: Gelatin is non-toxic and non-irritating to the human body, with excellent biocompatibility, making it suitable for use in 3D bioprinting.
- Biodegradability: Gelatin is a biodegradable material that can be broken down by enzymes within the body or in natural environments.
- Gelation Ability: Gelatin can form thermally reversible gels at low temperatures, melting when heated and solidifying again when cooled. This property makes it highly useful in the food and pharmaceutical industries.
- Film-Forming Ability: Gelatin can form transparent and flexible films, making it suitable for packaging materials and coatings.
- Emulsifying and Stabilizing Properties: It has excellent emulsifying and stabilizing properties, preventing the separation of mixtures.
- Water Absorption: It can absorb and retain large amounts of water, making it important for use in moisturizing products.
- Adhesive Properties: It has strong adhesive capabilities and is commonly used in adhesives and coating materials.
Gelatin Application
Food Industry
Gelatin is used to make foods such as jelly, pudding, gummy candies, cream, and mayonnaise. It is also used in dairy products like ice cream and yogurt to prevent crystallization and separation. Some soups, sauces, and meat products also contain gelatin to increase viscosity.
Pharmaceutical Field
- Capsule Shells: Gelatin is the primary material for manufacturing soft and hard capsules.
- Drug Carriers: Used in controlled-release drug delivery and targeted drug delivery systems.
- Wound Dressings: Gelatin can be made into biological dressings to promote wound healing.
- 3D Bioprinting: Used as a scaffold material for cell culture and tissue regeneration.
Gelatin Nutrition and Benefits
Pure gelatin powder contains no carbohydrates or fats, only protein. A 1-ounce packet of gelatin powder contains approximately 23 calories and six grams of protein; with only nine of the 10 essential amino acids, it does not count as a complete protein, though.
