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Gelatin is obtained by the thermal denaturation of collagen, which is the structural mainstay and most protein in the animal bone and cartilage.

▣ FEATURES
- Gelation starts when a hot gelatine solution is cooled to temperatures below 30-35℃, at which temperatures viscosity starts to increase. The gelly strength when the gelatin solution of the consistency which is fixed inflicting a pressure with the well defined conditions, say a force. And also this time, the fire room price which indicates the strength of gelatin (Bloom value) uses.
- The gelatin which we supplies uses like this adhesive force and is an industrial gelatin which is used industry.

▣ APPLICATION
- Abrasives(Buffing), Adhesive of furnitures and books, Film, Feeling grater of photograph, etc.
- PHYSICAL FEATURES
  UNIT VALUE
Jelly strength Bloom ≥ 80
Viscosity mPa.s 18 ~ 25
PH   6.5 ~ 7.5
Moisture % ≤ 13
Ash % ≤ 2.5
Insoluble content % ≤ 0.5





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