GELATIN
Gelatin is a hydrolyzed product of collagen. It is fat-free, high-protein, and cholesterol-free. It is a gel and food thickener with natural nutrients that are easily absorbed by the human body. The appearance is pale yellow to white, transparent with luster, and no impurity particles. It is soluble in hot water, insoluble in cold water, but it can slowly absorb water to swell and soften. Gelatin can absorb water 5-10 times its own weight.
It is rich in 18 kinds of amino acids, 7 of which are necessary for the human body. The water and inorganic salts in gelatin account for about 16%, and the protein content accounts for more than 82%. The main composition is a mixture of polypeptide molecules with the same amino acid composition and a wide molecular weight distribution. The molecular weight is generally tens of thousands to hundreds of thousands of daltons.
GELATIN
Gelatin is a hydrolyzed product of collagen. It is fat-free, high-protein, and cholesterol-free. It is a gel and food thickener with natural nutrients that are easily absorbed by the human body. The appearance is pale yellow to white, transparent with luster, and no impurity particles. It is soluble in hot water, insoluble in cold water, but it can slowly absorb water to swell and soften. Gelatin can absorb water 5-10 times its own weight.
It is rich in 18 kinds of amino acids, 7 of which are necessary for the human body. The water and inorganic salts in gelatin account for about 16%, and the protein content accounts for more than 82%. The main composition is a mixture of polypeptide molecules with the same amino acid composition and a wide molecular weight distribution. The molecular weight is generally tens of thousands to hundreds of thousands of daltons.
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