Pork gelatin is a purified protein product obtained by partial hydrolysis of collagen raw materials (pig skin) in an acidic way. Gelatin forms clear, light-colored solutions with a characteristic odor and neutral taste; easily hydrates water, soluble at temperatures above 30 ° C and freezes when the solution cools. The strength of gelatin gelatin food grade is determined by Bloom. By Bloom units, edible gelatin is divided into the following types: 160, 180, 200, 220, 240, 250, 260, 280.
Particle size is an equally important characteristic of gelatin. It determines the dissolution rate of an ingredient. The choice of a specific fraction is determined by the technological features of the production: the time and temperature of the ingredient soaking in water, the equipment used, the diameter of the sieves of the filters installed at the enterprise. Gelatin is produced with a particle size of 8-30 mesh.