Gelatin

Gelatin derived from collagen. Gelatin Powder used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Gelatin can also be prepared in the home. Gelatin has its own E number: E441.

Fooding is a Gelatin Manufacturers, Suppliers and Wholesalers in China. You can inquiry Edible gelatin, Technical gelatin and Pharmaceutical gelatin price by email us: info@chinafooding.com or leave message on the Fooding web. Fooding ensure you can buy Gelatin with a good Gelatin price.

About Gelatin

Gelatin(gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen inside animals skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. Gelatine is now classed as a food in its own right and not now subject to the food additives legislation in Europe. Gelatin has its own E number: 441. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.

Applications:
1)Edible gelatin
Carnivorous, jelly, candy, milk powder, fruit milk, sausage, salad, pudding, ham, bean vermicelli,Ice cream, cake, drinks clarification, instant noodles, bio-pharmaceuticals, health food, yolk juice, beer clarifier, cheese, dairy,vitamin nutrition base, etc.

2)Technical gelatin
Coating and Sizing,Paper Manufacture,Printing Processes,Protective Colloidal Applications,Matches,Coated Abrasives,Adhesives,etc.

3)Pharmaceutical gelatin
Empty soft and hard capsules

If you are interested in our gelatin,pls don hesitate to contact us freely any time!

References on Gelatin

[1]. Fustier P, Achouri A, Taherian AR, Britten M, Pelletier M, Sabik H, Villeneuve S, Mondor M. Correction to Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration. J Agric Food Chem. 2016 Mar 16;64(10):2173.

[2]. Taga Y, Kusubata M, Ogawa-Goto K, Hattori S. Efficient Absorption of X-Hydroxyproline (Hyp)-Gly after Oral Administration of a Novel Gelatin Hydrolysate Prepared Using Ginger Protease. J Agric Food Chem. 2016 Mar 15.

[3]. García-Saldaña JS, Campas-Baypoli ON, López-Cervantes J, Sánchez-Machado DI, Cantú-Soto EU, Rodríguez-Ramírez R. Microencapsulation of sulforaphane from broccoli seed extracts by gelatin/gum arabic and gelatin/pectin complexes. Food Chem. 2016 Jun 15;201:94-100.

[4]. Feng X, Bansal N, Yang H. Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chem. 2016 Jun 1;200:283-92.