| Item | Index |
| Material | Gelatin resin |
| Viscosity(180°C) | 1600±100 mPa.s(HG/T3660-1999) |
| Open time | <3min |
| Appearance | Block solid |
| Solid content | 66±1% |
| PH value | 6.5-7.5 |
| Suggest glue spread | 20-50g/m2 |
| Storage | Keep in a cool, dry |
| MOQ | 25kg |
| Valid date | 6 months |
| MOQ | 25kg/bag |
| Package | Drum, bag, sub-package or customized |
Description:
Gelatin contains 18 kinds of amino acids that human needs and has many incomparable characteristics in foodstuff as food additives such as gelatinized, stabilizer, thickener, foamer, and a swelling agent.
Application:
The versatility of gelatin in the food industry makes it an ideal choice for confectionery, dairy, desserts, bakery, cereal, and meat products. In confectionery products, gelatin acts as an agent to provide varying degrees of texture and elasticity. In dairy products, it stabilizes properties in yogurts, sour creams, ice cream, and milk-based desserts while adding a creamy mouth sensation to low or non-fat products.
Industrial gelatin: used in the manufacture of fiber textiles, insulating materials, paper, holographic materials, etc. Among the industrial glues, people are accustomed to call protein gelatin the protein glue used to extract hydrolyzed animal protein.
