gelatin 明胶配置gelatin 明胶配置
Gelatin-----feature
Physical and chemical properties noted: colorless or slightly yellow, transparent,
brittle, odorless, tasteless sheets, flakes, or powder; soluble in hot water, glycerol, and
acetic acid; and insoluble in organic solvents. ...
gelatin 明胶配置
Gelatin-----feature
Physical and chemical properties noted: colorless or slightly yellow, transparent,
brittle, odorless, tasteless sheets, flakes, or powder; soluble in hot water, glycerol, and
acetic acid; and insoluble in organic solvents.
Storage: keep dry, clean and even place without impurities. Room temperature.
Mesh: It can pass 4mm aperture sieve, we can supply produce 8-120 mesh and
customize 20-80 mesh powder.
Usage: Consists 18 types of amino acid and 90% collagen. It has good performances
in surface activity, impact absorption and viscidity, widely used in foodstuff, such as
freezing meat, can and candy, sausage and ice cream and so on.
Gelatin swells and absorbs 5-10 times its weight of water to form a gel in aqueous
solutions between 30-35?. These gels have increasing viscosity under stress and are thermally reversible. Gelatin has a unique protein structure that provides for a wide
range of functional properties.
Gelatin is widely used in the food industry as the cementing agent, emulsifying agent
and stabilizer, also can be used in adhesive, emulsifier or premium cosmetics and
medical industry for capsules.
Gelatin is also used as a fining agent in wine, and as a stabilizer, thickener, and
textures for a range of products. Gelatin can be used as either a processing aid or an
ingredient.
----collocation method
1. 用量筒量取100ml的ddHO，倒入烧杯中后放入水浴锅加热到30---40度。 22. 称量0.5g 明胶，加入烧杯中。 3. 待其融化后，过滤即可使用。
-----
将已经泡酸处理的玻片浸入0.5%明胶溶液中后，取出晾干或烤干。即可使用。
---2010年4月8号
---至2012年6月，室温保存。
---sigma G9382
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