Grenetine 290 Bloom

Grenetine 290 Bloom

Grenetine 290 Bloom

Grenetine 290 Bloom



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The gelatin is a protein that is extracted of the constituent colagen of bones, skins and cartilages animals by means of acid or alkaline hydrolysis processes.

The gelatin is very easily assimilated by the human body and it does not contain carbohydrates, fats nor cholesterol, which turns an excellent vehicle of nutrients and ideal ingredient in a balanced daily diet.
For more information about the benefits of gelatin please visit por section of OSEOGEL.

Gelatin has in high level the particular properties of the hydrophilic colloids, making easier the formation of emulsions, suspensions and gels. This added to its proteic nature make it a very versatile product with widespread use in food, pharmaceutical and photographic industry, among others.

The gel rigidity of the gelatin is known as gel strength or bloom strength which is measured in Bloom grams.

The viscosity is an indication of the gelatin's predominant molecular weight and it is expressed in the units of millipoise.

The gelatin molecules have acid and basic radicals The charge of these groups vary according to the PH of the solution. The value of PH where the charge of the molecule is zero is called isoelectric point.

Storage and handling
Gelatin is generally packed in paper bags, within an interior plastic bag. The main objective of this packaging is avoiding that the gelatin absorbs humidity. Gelatin must be stored at room temperature at which it may be preserved several years without any consequences. Once the package has been opened, it must be closed again carefully, trying to avoid gelatin from absorbing air humidity.

Recipients used to handle gelatin solutions must be stainless steel or any other corrosion proof material.

Gelatin is a nutrient for microorganisms; therefore it must be handled under strict hygienic conditions. When gelatin is invaded with enzymes produced by high concentrations of micro-organisms, a quick degradation of its properties is observed.


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