Description

Gelatin is nearly tasteless and odorless. 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 swells and absorbs ***0 times its weight of water to form a gel in aqueous solutions between ****5degree C. 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 .

The most common form of gelatin is edible gelatin. It is an ingredient in yoghurts deliciously light creamy foods and jelly. It gives  gums their unique shape. Edible gelatine is a natural foodstuff and is therefore subject to stringent purity regulations like any other foodstuff.