Composition and properties of gelatin
The proteins that make up gelatin contain 18 amino acids, 7 of which are essential for the human body. Except for water and inorganic salts below 16%, the protein content in gelatin accounts for more than 82%, which is an ideal protein source. The finished product of gelatin is colorless or light yellow transparent flakes or particles. Gelatin is insoluble in cold water, but can slowly absorb water to swell and soften, and gelatin can absorb water equivalent to 5-10 times its weight. According to different sources, the physical properties of gelatin are also quite different. Among them, pigskin gelatin has better properties, high transparency and strong plasticity.
Gelatin is soluble in hot water to form a thermoreversible gel, which has extremely good physical properties, such as jelly force, affinity, high dispersibility, low viscosity characteristics, dispersion stability, and water holding capacity. Therefore, gelatin is an important food additive, such as a jelly and stabilizer for food. Thickener, foaming agent. Emulsifiers, dispersants, clarifying agents, etc., are widely used.
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