Gelatin

Conventional gelatin can only swell in water at homoeothermy, but cannot be dissolved. When the temperature is above 30℃, gelatin can be dissolved in water to form a gelatin solution, and when the temperature drops to homoeothermy, the gelatin solution will turn into jelly again. However, in some applications, it is necessary to dissolve gelatin into a solution in water at homoeothermy. The new cold-melt gelatin developed by Foodmate can be completely dissolved in water at temperatures as low as 10℃and above to form a gelatin solution.

Halal gelatin is a food additive made from cattle, sheep, chicken, fish and other edible animals in accordance with Islamic law. Pigs and their products are not allowed to be used as raw materials.

Gelatin water solution is stable under specific temperature range depending on the quality and concentration of gelatin. The gelatin that are used in making foods like marshmallows, soften and collapse at below body temperature creating a “melt in the mouth” sensation when the food is eaten and releasing flavor fused in it.

Gelatin is a kind of macromolecular hydrophilic colloid. As it has many excellent properties, it can be use with other colloidal to increase its use effects. Therefore, it is widely used in different types of candies.

Gelatin has a wide application and uses in our daily life. As a major ingredient food, you may find it in desserts, candies, gummies, and aspic. Besides, it has found its versatility in other uses in pharmaceuticals, nutraceuticals and cosmetics too.

This paper briefly introduces the application of gelatin and modified gelatin in medicine field, which belongs to the new one.