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Gelatin Structure

Gelatin

  • Product NameGelatin
  • CAS9000-70-8
  • CBNumberCB9680379
  • MFC6H12O6
  • MW0
  • EINECS232-554-6
  • MDL NumberMFCD00081638
  • MOL FileMol file

Chemical Properties

Melting point >226°C (dec.)
Density  1.2
storage temp.  2-8°C
solubility  H2O: 67 mg/mL at 50 °C, slightly hazy, slightly yellow
form  powder
pka pKa 3.7to4.5(H2O t=25 I=0.00 N2atmosphere) (Uncertain)
color  Pale yellow to beige
Odor Musty odour
PH Range 4 - 7 at 66.7 g/l at 60 °C
PH 4.0-6.0 (25℃, 67mg/mL in H2O)
Water Solubility  SOLUBLE IN HOT WATER
Merck  13,4393
Stability Stable. Hygroscopic. Incompatible with strong oxidizing agents.
Substances Added to Food (formerly EAFUS) GELATIN
SCOGS (Select Committee on GRAS Substances) Gelatin
FDA 21 CFR 182.70
EWG's Food Scores 1
FDA UNII 1T8387508X
NCI Drug Dictionary absorbable gelatin sponge
ATC code B02BC01
EPA Substance Registry System Gelatins (9000-70-8)

Safety

Hazard Codes  Xi
Risk Statements  36/37/38
Safety Statements  24/25-36/37/39-27-26
WGK Germany  3
RTECS  LX8580000
3
TSCA  Yes
HS Code  35030010
Hazardous Substances Data 9000-70-8(Hazardous Substances Data)
Toxicity LD50 orally in Rabbit: > 5000 mg/kg
NFPA 704:
0
1 0

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Gelatin Chemical Properties,Usage,Production

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