The Production of ZGL Pharmaceutical Gelatin

We often consume gelatin raw materials in foods such as sweet-and-sour pork ribs, rehydrated tendons and bone broth, and we also eat pork with the skin on, so annual consumption reaches tens of thousands of tons. The production of pharmaceutical gelatin should adopt technology that improves quality and should be backed by strong management to reduce bacterial contamination. These guidelines make it easier for users to melt gelatin — in particular, by using a precise ratio of gelatin to water; when producing hard capsules, gelatin is added at three times the weight of the water. If the gelatin powder contains fine particles, the fine powder will clump when it meets water.

The dough is surrounded by wet gelatin powder and wrapped in dry gelatin powder on the outside, making it hard to melt when heated. For this reason, experienced workers often turn the plastic bag upside down to check whether there is white powder at the bottom. The gelatin grinder works on dried gelatin. Crushing should be done by high-speed impact rather than by methods such as breaking or grinding.

Animal connective tissue, such as skin and bone, is rich in colloids made up of various proteins. Among them, collagen is the main component for making gelatin. It is insoluble in water and in dilute solutions of acid, alkali and salt. The degree of hydrolysis of collagen in hot water converts the original polymer into a gelatin solution of low molecular weight and corresponding viscosity that can dissolve in hot water.

This is the principle of gelatin making: the preparation of gelatin and collagen involves using appropriate treatment methods to break the covalent cross-links and non-covalent bonds that stabilize the molecules, releasing procollagen molecules, and then heating to break the hydrogen bonds that stabilize the collagen helix, thereby releasing gelatin.

At present, gelatin is produced by the alkaline process, an alkali-treatment method in which the raw material is soaked in lime milk. Liming is an important part of alkaline gelatinization. Under the action of the alkali, the structure of the raw material is loosened, and organic matter that affects gelatin quality is dissolved and removed.

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