casno. : CAS 9000-70-8
Gelatin is a protein made from partial hydrolysis of animal collagen.
Gelatin can be divided into four categories: photographic, edible, durg and industrial. Edible gelatin is widely used as a thickener in the food industry to add jelly, food coloring, high-grade soft candy, ice cream, dry vinegar, yogurt, frozen food, etc. In the chemical industry, it is mainly used as a raw material for bonding, emulsification and high-end cosmetics.
Gelatin is a hydrophilic colloid with protective colloid properties and can be used as a stabilizer and emulsifier for hydrophobic colloids. Gelatin is also an amphoteric electrolyte, so it can agglomerate charged particles into agglomerates in an aqueous solution, which can be used as a clarifying agent for wine and alcohol.
Food-grade gelatin is used as gelling agent in making jelly, marshmallows and gummy candies.
Moreover, it is also used as a stabilising and thickening agent in manufacturing jams, yoghurt and ice-cream.