Gelatin (National Standards GOST 11293-89, TU U 24.6-00418030-002:2007)

Gelatin.Lisichansk Gelatin Plant
Gelatin.Lisichansk Gelatin Plant
Gelatin.Lisichansk Gelatin Plant
Gelatin.Lisichansk Gelatin Plant
Желатин. Лисичанский желатиновый завод
Gelatin.Lisichansk Gelatin Plant
English

Gelatin is a pure natural protein enriched with vital amino acids, vitamins, trace elements for humans, derived from animal raw materials containing collagen

Gelatin is a solid odorless bulk product with color from light yellow to dark yellow.

Nutritional Qualities of Gelatin:

  • Combination of undiluted protein with specific amino acids;
  • Synergistic effect in combination with other proteins;
  • High accessibility;
  • Allergen-free;
  • Cholesterol-free.

Processing Properties of Gelatin:

  • Gelling action;
  • Foam forming and stabilization;
  • Skin formation/filming;
  • Structural improvement;
  • Hydration;
  • Emulsification and stabilization;

Sensing Properties of Gelatin:

  • Neutral odor;
  • Neutral flavor;
  • Capability to improve flavor.

Physicochemical Properties of Gelatin:

  • Highly soluble and highly water-retentive;
  • Bloom or Valenta strength test of food gelatin;
  • Exposed to hydrolysis depending on a number of factors, namely on acids physical presence, alkalies, bacteria, enzymes and temperature;
  • In density higher than 0,8 % gelatin on cooling precipitates from a solution. Precipitation temperature as a rule to be defined according to the viscosity of 10% solution and it is equal to the temperature of gelling action;
  • Gelatin shows amphoteric properties. In acids gelatin carries positive charge, when in alkali it carries negative charge;
  • Compatible with most hydrocolloids, sugar, corn syrup, starch, fruit sugar, most food-grade acids and flavoring materials.

Gelatin Types

Advanced technologies allow us to produce gelatin of different types.
There are two types of gelatin, namely А and В; manufacturing of every type we effect on separate processing lines.  Gelatin of А type we receive by acid treatment of pig-skin collagen. Gelatin of В type we receive by alkali treatment of beef cattle skins. At that gelling action of both types still the same.

Gelatin Brands:

  • Food-grade gelatin К-17, К-15, К-13,К-11,К-10
  •                                 P-19, P-17, P-16, P-13, P-11, P-9, P-7
  •                                      80, 100, 120, 150, 180, 200, 220, 240 bloom
  • Technical gelatin Т-11, Т-9, Т-7, Т-4, Т-2,5

Gelatin Types:

  • Food gelatin
  • Confectionery gelatin
  • Medical gelatin
  • Packed food gelatin, 15, 25 g/pack.
  • Technical gelatin

Physical and Chemical Features
Gel strength in total gelatin weight ratio: 10%, Newtonian: from 2,5 to 19
Gel strength in total gelatin weight ratio: 6,67%, Bloom g/cm³: from 80 to 240 Bloom
Particle size, by demand: min. 0,1 mm; max. 5 mm.

Packing
Food and technical gelatin packed in polypropylene big bags (25 kg) with polyethylene liner.
Packed food gelatin are in bundles of 15,25 g.

Period of Storing
Food gelatin (National Standard GOST-11293-89: 1 year under the date of manufacture.
Food gelatin (National Standard TU U 24.6-00418030-002-2007): 2 years under the date of manufacture.

Areas of Use