type A gelatin vs type B gelatin

Gelatin A has an isoelectric point of PH 7-9 and gelatin B has an isoelectric point of PH 4.7-5.2. Gelatin A is light in color and gelatin B is more yellow in color.

Structure of Collagen

Collagen has a primary structure, a secondary structure, a tertiary structure and a quaternary structure. The three helical peptide chains are twisted together to form a three-stranded helical structure.

The difference of collagen, gelatin and collagen peptide

Collagen is widely present in skin, bones and tendons. Collagen is hydrolyzed into gelatin, and then gelatin is hydrolyzed into collagen peptides.

Gelatin relieves arthritis

Gelatin promotes the growth of joint cartilage and more joint fluid. Ingestion of gelatin or collagen peptides can relieve joint pain.

Gelatin relieve osteoporosis

Gelatin promotes the growth of bone cells. They will synthesize more collagen and absorb more minerals to increase bone density and elasticity.

TypeⅠcollagen in living organisms

Collagen is the most abundant and widely distributed protein in living organisms. It is mainly found in bone, skin, fascia and tendons.

How to produce type A gelatin?

Type A edible bovine or pig skin gelatin: The skin of cattle or pig is soaked in acid and heated to hydrolyze collagen to extract gelatin with an isoelectric point of PH 7-9.

How do we produce type B gelatin?

Type B edible skin gelatin: bovine skin or porcine skin is soaked in alkali and heated to hydrolyze collagen to extract gelatin with an isoelectric point of PH 4.7-5.2.

Gelatin Sheet vs Gelatin Powder

Gelatin sheet is a standardized product made by dissolving gelatin granules and drying them in a flat mold. It is divided into 5 different grades according to gel strength or Bloom value: platinum, gold, silver, bronze, and titanium.

Tips and hints for using gelatin

Gelatin should be softened in water and then heated and dissolved to make an aqueous solution. Gelatin is easily decomposed by acid and heat. The gel strength of gelatin is related to its thermal history.

Application of gelatin in food industry

Edible gelatin is used in the food industry as an emulsifier, clarifier, jelly, stabilizer, thickener and foaming agent.

Application of gelatin in pharmacy

Gelatin has been used to make single-piece and double-piece capsules, gelatin hemostatic sponges, gelatin blood plasma and scaffolding in regenerative medicine.

Evolution and history of gelatin

From ancient glue, aristocratic food to a modern additive, gelatin has been widely used in confectionery, medicine, photography and other industries after a long development.

History of soft and hard capsule

In 1834, the single-piece capsule was invented by Moths. Capsules were continuously improved and produced automatically in the early 20th century.

Gelatin recipes in ancient China

In ancient China, the cooled broth from stewed pork skin would form a meat jelly, which was cut into strips and served with soy sauce and vinegar.

The earliest gelatin for adhesion in China

The earliest gelatin in China was found on a scepter in the Xiaohe cemetery in Xinjiang. The gelatin was not decomposed by bacteria because of the dry climate.

Gelatin market and raw material

63% gelatin is used in food and 31% gelatin is in pharmacy. Mad cow disease led to the abandonment of bovine gelatin and the use of porcine gelatin is more popular.

Global distribution of gelatin industry

Europe and the United States dominate the edible gelatin and pharmaceutical gelatin market, while Asian gelatin grow rapidly.

Global Gelatin Associations

Gelatin associations were established in every continent to avoid price war among peers. They ensured the acquisition of quality and sufficient raw materials.