Gelatin

Description
Gelatin is a white or light yellow, translucent, micro-glossy sheet or powder that is degraded by collagen in connective tissues such as animal skin, bone, sarcolemma, and muscle. It is tasteless and odorless. Swelling in cold water. Soluble in hot water. Soluble in glycerin and acetic acid, insoluble in ethanol and ether.

Application

1. Edible gelatin
Key food additive, functions as gelling agent, stabilizer, emulsifier, thickener and clarifier for meat products, pastries, ice cream, beer, juice, etc.
2. Biofilm materials
Blends of gelatin with chitosan, silk fibroin, PLA or PVA improve its physicochemical performance and film functionality.
3. Medical fiber
Gelatin compounded and spun with other materials for better mechanical strength of medical fibers.
4. Tissue repair & replacement
Gelatin composites serve as tissue‑engineering scaffolds and signal molecule carriers. Cross‑linked hydrogel is freeze‑dried into adjustable‑porosity porous scaffold
5Industrial gelatin