|
|
|
|
|
GELATINES FOR THE
FOOD AND PHARMACEUTICAL INDUSTRY
|
|
| |
 |
PIG SKIN GELATIN
Obtained from selected pig
skin. |
|
|
|
|
| |
| |
|
|
|
|
|
|
|
|
|
DEFINITION:
Gelatin type A obtained by the partial hydrolysis
of collagen present in pig hides.
|
|
 |
|
IDENTIFICATION:
Gelatin of porcine raw material typically contains
a minimum of 10%
Hydroxyproline
|
|
|
|
APPLICATION:
- Pharmaceutical
- Cosmetic
- Edible
- Technical use |
|
|
CHEMICAL
CHARACTERISTICS
|
|
Parameter
|
Specifics
|
Analytic
method
|
|
Isoelettric
point
|
7-9
|
2 %, 30°
C
|
|
Proteic
contents
|
>84%
|
NTK Nx6.25
|
|
Lipidic
contents
|
<0,1%
|
Extraction
with ether
|
|
|
PHYSICAL
CHARACTERISTICS
|
|
Parameter
|
Specifics
|
Analytic
method
|
|
Gel-strength
|
80 - 300
g Bloom
|
6,67%,
10°C, 17h, plunger: AOAC
|
|
Viscosity
|
20-60 mPa.S
|
6,67% 60°C
|
|
Limpidity
|
<50
FTU
|
Turbidimetrico
|
|
Grading
|
6-70 mesh
|
Sieve ASTM
|
|
|
SHELF LIFE
|
|
The product maintains unaltered
its chemical-physical characteristics for three
years if it is preserved in its original closed
packaging at room temperature.
|
|
| |
|
|
|
|
|
|
|
