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CAS 9000-70-8

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Gelatins

Description:
Gelatin, with the CAS number 9000-70-8, is a colorless, flavorless food ingredient derived from collagen, which is extracted from the skin, bones, and connective tissues of animals, primarily pigs and cattle. It is a hydrophilic polymer that forms a gel-like consistency when dissolved in hot water and subsequently cooled, making it a popular thickening and gelling agent in various culinary applications, such as desserts, jellies, and marshmallows. Gelatin is composed mainly of amino acids, including glycine and proline, and is known for its ability to stabilize emulsions and foams. It is also utilized in pharmaceuticals and cosmetics for its binding and coating properties. Gelatin is generally recognized as safe (GRAS) by regulatory agencies, although it is not suitable for vegetarians or vegans due to its animal origin. Its functional properties can vary based on factors such as bloom strength, which indicates the gel's firmness, and its molecular weight, influencing its solubility and gelling behavior.
Formula:Unspecified
Synonyms:
  • 73865Msds
  • Apb-H
  • CLV
  • Emagel
  • Gel-Lac
  • Gelafusal
  • Gelatin
  • Gelatinas
  • Gelatine
  • Gelatinen
  • See more synonyms
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