EDIBLE GELATIN
FISH GELATIN “IXOS” SERIES
RAW MATERIAL: FISH SCALE, FISH SKIN
CHARACTERISTICS:
- NEUTRAL TASTE & ODOR
- LOWER MELTING POINT THAN MAMMILIAN GELATIN
Porcine Gelatin
RAW MATERIAL: PORCINE SKIN
PROCESS: TYPE A ACID
CHARACTERISTICS:
- EXCELLENT COLOR & CLARITY
- HIGH ISO-ELECTRIC POINT (pH 7-9)
RAW MATERIAL: PORCINE BONE
PROCESS: TYPE B ALKALI
CHARACTERISTICS:
- EXCELLENT COLOR & CLARITY
- SAME ISO-ELECTRIC POINT AS BOVINE
- BONE GELATIN
Bovine Gelatin
RAW MATERIAL: Bovine bone
PROCESS: TYPE B ALKALI
CHARACTERISTICS:
- NEUTRAL ODOR & TASTE
- LOW ISO-ELECTRIC POINT (pH 4.5-5.5)
Granulated Gelatin
RAW MATERIAL: Bovine bone, Porcine skin & bone
PROCESS: TYPE B ALKALI & TYPE A ACID
CHARACTERISTICS:
- FAST DISSOLUTION IN COLD & HOT SOLUTIONS
