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 application ▼
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.
Gelatin history ▼
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 ▼
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.