Gelatine is macromolecule polypeptide compound refined from collagen in animal skin, bones and white connective tissue by boiling and gel extracting technologies. It is of high elasticity, toughness, reversibility and crushing resistance. Its low melting point makes it melt immediately in mouth. In commercial production, gelatine is extracted from skin and bones of cow, pig, fish and other animals after acid and alkali treatment and being added hot water. In food industry, gelatine is used as gelling agent, stabilizing agent, emulsifying agent, thickening agent, foaming agent, whipping agent, binder and clarifying agent. It is mainly used in various candies, jellied meat products and dairy products. It can also used in photography, medicinal use and industries.

Properties
Gelatine is nearly colorless or slight light yellow, flavorless, odorless, no volatility, transparent and hard amorphous substance. After soaked in water, it absorbs water, swells and softens, and its weight is increased 5 to 10 times. Gelatine is easy to break down by bacteria. It dissolves in hot water, acetic acid, or the hot mixed liquor of glycerin and water, but not dissolves in organic solvent.
Gelatine is a polypeptide macromolecule polymer, a hydrolyzate of collagen. Our edible gelatine is of many unique physiochemical properties and high nutritional value. It contains many kinds of necessary amino acids.

Applications
As a thickening agent, gelatine is widely used in food industry being mainly applicable to jellies, food colorants, high grade soft sweets, ice cream, yoghourt and frozen foods. As emulsifying agent and binder, it can be used in the production of cream candy, protein sugar, cotton candy, fruit juice jelly and gummy candy. In manufacturing candies, gelatine has the ability of stopping the sugar crystals from getting small, avoiding oil and water separation in syrup, reducing the brittleness, being favorable for forming and cutting, which greatly prevents various candies from breaking and improves the rate of finished products.
In photography, gelatine can keep the photosilver salt disperse stably and make the emulsion mature and easy to control. It is also favorable for exposing film, developing and printing photos.
For its gelling property, water holding property, adhesive property and solubility, gelatine is widely used in medicine industry, being mainly suitable for hard capsule, soft capsule, dextran and coating.
In chemical industry, it is mainly used as adhesive, emulsifier and the raw materials of high-quality cosmetics.

South Fujian Agar Co., Ltd. is a major gelatine manufacturer in China. As food additive, gelatine should be safe to eat. Since gelatine is animal extract, as long as there is no pollution in the processing, it is safe to eat. For this reason, we carry out strict quality control of the production line of gelatine, carrageenan cold-drink powder and carrageenan ham powder to ensure edibility of our products. In addition, our company has been awarded the ISO9001:2000 certificate and the HACCP certificate. Our products are of high quality and high safety. We welcome global customers to use our products!