ʻO ka pauka gelatin hana ʻoihana he kumu kūʻai gelatin hānai haʻahaʻa me ka puna bipi
Gelatin ʻoihanaua ʻike ʻia hoʻi ʻoGelatin ʻenehanaNo ka gelatin ʻoihana, ua māhele ʻia i ka gelatin ʻili, ka gelatin iwi, ka pauka gelatin hoʻoheheʻe wela, ka gelatin kūikawā no ka protein a me ka gelatin kūikawā no ka hānai. He nui nā waiwai kino a me nā kemika maikaʻi loa, e like me ke kūkulu ʻia ʻana o nā gels hoʻohuli, ka hoʻopili ʻana, a me ka hana ʻili. No laila ua hoʻohana nui ʻia i nā ʻano huahana like ʻole o ka pā, nā lako, nā mākē, ka hānai, ka ʻōpala, ka hana pepa, ka lole, nā keramika, nā uhi a me nā ʻoihana metallurgy. He mea hoʻopili hana ʻoihana maikaʻi loa ia.
Gelatin ʻoihanahe ʻano ʻāpana melemele a ʻeleʻele paha me ka ʻala ʻole a me nā haumia ʻike ʻia, a he 18 ʻano waikawa amino kona. He 10,000 a 100,000 ke kaumaha molekala. ʻOi aku ka makū a me ka paʻakai inorganic ma lalo o 16%, a ʻoi aku ka nui o ka protein ma mua o 82%, ka mea e lilo ai ia i kumu protein kūpono.
| Nā Palena Hoʻāʻo | Nā kikoʻī | Hopena Hoʻāʻo | |
| Nā Koina Manaʻo | pauka moakāka melemele māmā ʻaʻohe ʻala ʻono ʻole | Kūpono | |
| Ikaika Gel(6.67% 10℃) | 180-200Bloom g | 189 | ʻO Bloom g |
| Ka mānoanoa (viscosity)(6.67% 60℃) | 1.0-6.0 mpa·s | 4.3 | nā mpa |
| ʻUpena | 8-60mesh | 8 | ʻupena |
| PH | 5.5-6.5 | 5.7 | |
| Ka ʻIkelike (5%) | ≥ 300 mm | 500 | mm |
| Nā ʻāpana hiki ʻole ke hoʻoheheʻe ʻia | ≤ 0.2% | < 0.1 | % |
| ʻOkiuma sulfur | ≤ 50 mg/kg | 5 | mg/kg |
| Pohō ma ka maloʻo ʻana | ≤ 14.0% | 12.1 | % |
| Lehu | ≤ 2.0% | 0.52 | % |
| Hopena: Ua kūpono kēia huahana e like me GB 6783-2013. | |||
| Hoʻopili ʻana: 25kg no kēlā me kēia ʻeke; ʻEke PE i loko, a me ka ʻeke ulana Kraft ma waho | |||
| Ka manawa hōʻoiaʻiʻo maikaʻi: ʻElua makahiki, a pono e mālama ʻia i loko o nā pahu i hoʻopaʻa ʻia i nā kūlana maloʻo a me ke anu, kahi mamao aku mai nā mea ʻala ʻino. | |||



