Gelatin is an odorless, tasteless antioxidants that forms a gel when combined with liquid and heated. The raw material for gelatin is collagen, a naturally occurring pure protein, which is commercially produced from bones, cartilage, tendons, skin and connective tissue of various animals. Common examples of foods containing gelatin are molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries. Gelatin may also be used as a stabilizer, thickener, or texturizer in foods such as jams, juices, dips and many dairy products. It is often added to reduced-fat foods to create volume without adding calories.

Sheet 1 Sense repuirements Item Requirement Test method Colour Colourless or Faint yellow Take some sample and put them into clean ,dry glasses;observe the colour and state under nature light. State Viscous liquid Physics and chemistry index should comply with the sheet 2. Sheet 2 Physics and chemistry index Project Index Phytic acid(C6H18O24P6)Content % ≥70 Inorganic phosphorus (P) %≤0.02 Chloride (Cl) %≤0.02 Sulfate (toS04Meter) %≤0.02 Calcium salt (Ca) %≤0.02 Arsenic (As) mg/kg 3.0 Heavy metal (Pb) mg/kg 1.0

EC NO:201-228-5 INCHI:InChI=1/C36H60O2/c1-7-8-9-10-11-12-13-14-15-16-17-18-19-25-35(37)38-30-28-32(3)23-20-22-31(2)26-27-34-33(4)24-21-29-36(34,5)6/h20,22-23,26-28H,7-19,21,24-25,29-30H2,1-6H3/b23-20+,27-26+,31-22+,32-28+ MF:C 36 H 60 O 2 MW:524.87 Synonyms: retinol palmitate all trans;retinol palmitate type iv sigma grade;Retinyl Palmitate;Vitamin A;