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Category: Edible pork gelatin

Edible pork gelatin is good substance. It is very useful to our body. We can use pork gelatin in our daily life.

The material of pork gelatin

Edible pork gelatin is a product which take out by collagen. Pig gelatin is a fat-free, high-protein, and cholesterol-free substance. It is a natural nutritious food thickener. After eating, it will not make you fat, nor will result a decline in physical strength. Pork gelatin is also a powerful protected colloid. Strong emulsifying power, after entering the stomach. It can control the assemble of milk, soy milk and other proteins caused by gastric acid. Thereby promote food digestion.

The function of pig gelatin

Edible pork gelatin take out by collagen. It from the bones and skins of pigs, cattle, sheep and other animals. The processing through denaturation and degradation. Pork gelatin including more than 8 types of L-amino acids, it is a pure protein. Free of fat and cholesterol. It is a gelatin food made of wool, which is easily for human body to absorb it. Pork gelatin has a some medicine effect on certain diseases. Especially for the development of children. And it has ideal nutritional value.

Pork gelatin process

Edible pork gelatin is collagen protein abstract from fresh animal skins and bones. They need to go through classification, rinsing, neutralization, hydrolysis and other processes. Pork gelatin is colorless and light yellow flakes or powder which is particles, odorless, tasteless. It including 18 essential amino acids. Also is the human body very need. And also use in the food industry, thickeners. They are widely use additives in the food industry.Edible pork gelatin has weaker coagulation power than agar. Also it does not coagulate when the concentration is less than 5%. Generally a 10%-15% solution is use to form a gel. The gelatin temperature change with factors such as the concentration, the type of coexisting salts, and the pH of the concentration solution. There is a small difference between the dissolution temperature and the solidification temperature. It dissolves at about 30°C and solidifies at 20-25°C. Its aqueous solution is boil for a long time, and its properties change due to decomposition. After cooling, it cannot to form a gel. If it is heat again, it will become protein. If the gelatin solution is affect by formaldehyde, it becomes an irreversible gel that is insoluble in water.
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