Applications of ZGL

Gelatin is a hydrolysed macromolecular animal-protein product extracted from fresh pigskin or cattle hide, with a protein content of up to 80% and rich in the 18 amino acids essential to the human body. Gelatin is an animal glue that, depending on the raw material, production process and quality, can be classified into edible gelatin, industrial gelatin, medical gelatin and bone glue.

There is also a special low-viscosity, low-ash industrial gelatin used to extract hydrolysed animal protein, as well as industrial gelatin used as a feed additive. In short, gelatin is closely tied to our lives and is found everywhere. Physical and chemical properties of gelatin: gelatin is a macromolecular polypeptide polymer obtained by the partial hydrolysis of collagen from animal skin, bone and other tissues.

Gelatin is almost white or pale yellow in appearance and comes as virtually odourless and tasteless, transparent or translucent solid flakes or powder granules. Its molecular weight ranges from 10,000 to 70,000, while high-quality gelatin has a molecular weight between 100,000 and 150,000. The amino-acid composition of gelatin is very distinctive: it is low in sulphur-containing amino acids but very high in glycine, alanine, proline and hydroxyproline, which together account for 67% of the total amino acids - about three times the content of these four amino acids found in other mammalian proteins.

Gelatin is insoluble in cold water but can absorb 5 to 10 times its weight in cold water, swelling and softening. It dissolves in hot water and forms a gel once cooled. The difference between its dissolving temperature and its setting temperature is very small: it dissolves at around 30°C and sets at 20-25°C. Gelatin readily absorbs moisture and deteriorates in air, so it should be stored sealed and dry, away from direct sunlight, high temperatures and caking.

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