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About Gelatin: Physical Properties Gelatin is a protein derived by a mild partial hydrolysis at relatively low temperature from a parent protein, collagen. In an aqueous solution it is a hydrophilic colloid. It is almost tasteless, odorless, vitreous, brittle solid and usually faintly yellow in colour. Two of its most useful properties are gel strength and viscosity, on which it is mainly assessed. It is also assessed by color and clarity. Ash, moisture, SO2, trace metal and microbiological content are maintained in compliance with pure food regulations. Three main classes of material are commercially and technically feasible to manufacture gelatin: Gelatin derived from pigskin is usually referred to as type 'A' gelatin. Type 'B' gelatin is derived from beef skin. Typical specifications for edible gelatins are:
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