Gelatin's "color vision code": Looking at raw material process control from optical indicators
When evaluating the quality of medicinal gelatin, color is not just an aesthetic indicator—it is an open "craft diary":
The scientific story behind the chromaticity value
• CIE LAB standard inspection
High-quality gelatin: L value (brightness) > 85, a value (red and green deviation) 0.5-1.2, b value (yellow and blue deviation) 8-12
Low quality warning: value b > 15 indicates overheating degradation, value a < 0 may be mixed into plant glue
• Light transmittance is positively correlated with purity
→ 1% solution at 430nm wavelength transmittance >92%
→ Low ash content (≤0.5%) creates glass texture color
Color is a "visual report" of production process
Raw material traceability: Light golden color unique to beef bones in non-epidemic areas
Process control:
• Low temperature extraction (55-60℃) retains the natural luster of collagen
• Exclusive decolorization technology: activated carbon contact time <15 seconds (prevent excessive adsorption of active ingredients)
"Did you notice:
Fish Source Gelatin Cold-tuned Pearl White vs Mammal Warm Gold
Gelatin with freezing force ≥250Bloom will inevitably show higher transparency?
Welcome to share your observations in the comment section! "
Anchi Gelatin
## Why Do Capsules Crack Easily?
Capsule brittleness is rarely caused by one single factor.
It is usually related to:
> Gelatin + Moisture + Plasticizer + Process Stability
### Typical Problems
* Ribbon cracking
* Edge splitting
* Brittle shell
* Blister cracking
* Breakage during transportation
### Common Causes
* Low shell moisture content
* Insufficient glycerin/sorbitol
* Excessive drying time
* Excessively high Bloom
* Unstable gelatin viscosity
Sometimes, even two gelatins with the same Bloom can perform completely differently in production.
Why does this happen?
As a gelatin manufacturer closely cooperating with the soft capsule market, we have a better understanding of the true reasons behind these issues.
If you are also facing similar softgel problems in production, feel free to discuss with us anytime.
#softgel #softgelcapsules #gelatin #gelatincapsules
#nutraceuticals #pharmaceuticalmanufacturing
#capsulemanufacturing #dietarysupplements
#softgeltechnology #pharmaindustry
3 months ago | [YT] | 0
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Anchi Gelatin
Gelatin's "color vision code": Looking at raw material process control from optical indicators
When evaluating the quality of medicinal gelatin, color is not just an aesthetic indicator—it is an open "craft diary":
The scientific story behind the chromaticity value
• CIE LAB standard inspection
High-quality gelatin: L value (brightness) > 85, a value (red and green deviation) 0.5-1.2, b value (yellow and blue deviation) 8-12
Low quality warning: value b > 15 indicates overheating degradation, value a < 0 may be mixed into plant glue
• Light transmittance is positively correlated with purity
→ 1% solution at 430nm wavelength transmittance >92%
→ Low ash content (≤0.5%) creates glass texture color
Color is a "visual report" of production process
Raw material traceability: Light golden color unique to beef bones in non-epidemic areas
Process control:
• Low temperature extraction (55-60℃) retains the natural luster of collagen
• Exclusive decolorization technology: activated carbon contact time <15 seconds (prevent excessive adsorption of active ingredients)
"Did you notice:
Fish Source Gelatin Cold-tuned Pearl White vs Mammal Warm Gold
Gelatin with freezing force ≥250Bloom will inevitably show higher transparency?
Welcome to share your observations in the comment section! "
1 year ago | [YT] | 0
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Anchi Gelatin
From Pork Skin to Your Dessert: The Secret Billion-Dollar Gelatin Industry
**From Pig Skin to Gummy Candy: The Sweet Science!**
**Step 1: Clean & Cook**
Pig skins are washed and boiled to extract **collagen** (a natural protein).
**Step 2: Gelatin Magic**
The collagen is processed into **odorless, tasteless gelatin powder**—the key to chewy candy!
**Step 3: Candy Time!**
Mix gelatin with sugar, fruit flavors, and colors → pour into molds → voilà! **Gummy bears, worms, and more!**
**Fun Fact:**
Gelatin makes candy **bouncy**, helps medicine capsules dissolve, and even thickens yogurt!
**Why It’s Cool?**
✅ Natural (no fake chemicals)
✅ Biodegradable (eco-friendly)
✅ Used for 100+ years!
**Next time you eat gummies… remember: it started with a pig!** 🐷→🍬
1 year ago | [YT] | 1
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