Several types of edible gelatin are available with varying characteristics depending
on the application and end product. Edible gelatin is a foodstuff and must satisfy
strict purity regulations. An important element in determining the quality
of gelatin is the firmness or strength of the set gel. This is characterized by
the "Bloom" value. The viscosity of solution is also an important factor in manufacturing
processes such as for wine gums or "gummi bears" where gelatins with
a low viscosity are used to prevent "ailing" (molding deposits). The setting point
indicates the temperature at which a 10% aqueous gelatin solution gels. For
photographic, pharmaceutical, toiletries and technical applications, other characteristics
are important.
Inner packing:
25kg/bag
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