Gelatin consists of :
Approximately 86% protein, 12% moisture & 2% ash.
The difference between Gelatin & Hydrolyzed Gelatin ?
Hydrolyzed Gelatin does not gel. (Hydrolyzed gelatin has had its gelling function enzymatically removed.)
Melting point of gelatin :
Temperature at which gelatin initially melts into a liquid solution. Moisture Percentage of water driven off from gelatin after heating the gelatin to 105 °C for 17 hours.
Residue on Ignition :
Percentage of residue after reducing the gelatin to an ash at 550 °C.
Setting point :
Temperature at which gelatin initially forms a gel.
