Gelatin

Gelatin

Chemical Formula: No fixed formula (protein mixture)
CAS Number: 9000-70-8
Appearance: Colorless to light yellow transparent or semi-transparent sheets, granules, or powder, odorless.

Key Features

• A high-molecular-weight protein obtained by partial hydrolysis of collagen.

• Soluble in hot water, forms a gel upon cooling, with excellent gelling and stabilizing properties.

• Low-calorie, fat-free, rich in amino acids, and easily digestible.

• Widely used in food, pharmaceutical, and industrial applications.

• Exhibits good film-forming and adhesive properties.

Applications

1. Food Industry:

• Used as a gelling agent, thickener, and stabilizer in jellies, gummies, yogurt, ice cream, and meat products.

2. Pharmaceutical Industry:

• Used in the production of capsules, ointments, and drug coatings as a drug carrier.

3. Cosmetics Industry:

• Used as a humectant and film-forming agent in skincare products, masks, and hair care products.

4. Industrial Applications:

• Used in photographic films, adhesives, and paper coatings as a film-forming agent and adhesive.

5. Other Applications:

• Used in biological experiments and culture media as a protein source.

Safety and Handling

• Storage: Store in a cool, dry, and well-ventilated area, avoiding high temperatures and moisture.

• Safety: Wear protective equipment during handling to avoid inhaling dust.

• Transport: Follow standard chemical transportation regulations.