The gelatin is a protein that is extracted from the colagen of bones, skins and cartilages of animals by means of acid or alkaline hydrolysis processes.

The gelatin is very easily assimilated by the human body and does not contain carbohydrates, fats nor cholesterol, which turns into an excellent vehicle of nutrients and an ideal ingredient in a balanced daily diet.
For more information about the benefits of gelatin please visit OSEOGEL. (PUT THE HYPERLINK)

Gelatin contains high levels of particular properties of the hydrophilic colloids, making the formation easier for the emulsions, suspensions and gels. This added to its proteic nature makes it a very versatile product with widespread use in food, pharmaceutical and the photographic industry and many other industries

The gel rigidity of the gelatin is known as gel strength or bloom strength which is measured in Bloom grams.

The viscosity is an indication of the gelatin’s predominant molecular weight and it is expressed in the units of millipoise.

The gelatin molecules have acid and basic radicals The charge of these groups vary according to the PH of the solution. The value of PH where the charge of the molecule is zero is called isoelectric point.

Storage and handling
The gelatin is always double packaged. First we package in a plastic bag and than placed in a paper bag. We double package all of our gelatin so that we do not absorb humidity. Gelatin must be stored at room temperature and can be preserved for several years without any spoilage or loss of quality. Once the package has been opened, it must be closed again carefully in order not to absorb any humidity.

Utensils or cookery used in the handling of gelatin solutions must be stainless steel or any other non corrosive material.

Gelatin is a nutrient from microorganisms; therefore it must be handled under strict hygienic conditions. When gelatin is in receipt of enzymes produced by high concentrations of micro-organisms, a quick degradation of its properties are observed.