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GELATINES FOR THE
FOOD AND PHARMACEUTICAL INDUSTRY
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FISH SKIN GELATIN
Obtained from selected fish
skin. |
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DEFINITION:
Gelatin type A obtained by the partial hydrolysis
of collagen present in fish skin.
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IDENTIFICATION:
Gelatin of fish raw material typically contains
a minimum of 10% Hydroxyproline.
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CHEMICAL
CHARACTERISTICS
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Parameter
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Specifics
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Analytic
method
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Isoelettric
point
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8-9
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2 %, 30°
C
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Proteic
contents
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>84
%
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NTK Nx6.25
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Lipidic
contents
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<0,1%
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Extraction
with ether
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PHYSICAL
CHARACTERISTICS
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Parameter
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Specifics
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Analytic
method
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Gel-strength
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80 - 300
g Bloom
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6,67%,
10°C, 17h, plunger: AOAC
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Viscosity
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20-60 mPa.S
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6,67% 60°C
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Limpidity
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<50
FTU
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Turbidimetrico
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Grading
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6-70 mesh
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Sieve ASTM
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SHELF LIFE
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The product maintains unaltered
its chemical-physical characteristics for three
years if it is preserved in its original closed
packaging at room temperature.
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