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Gelatin

A protein obtained from collagen by boiling skin, ligaments, tendons, bones, etc. with water. It is similar to animal glue except that the raw materials are more carefully selected and cleaner. Type A gelatin is obtained from acid treated raw materials and type B from alkali treated raw materials.

Viscosity: Varies widely, depending on temperature and liquid used to put gelatin into solution. Normally handled in 49° to 71°C / 120° to 160°F range.

Remarks: Gelatin is a colorless, transparent, odorless, tasteless material available in sheets, flakes or powder. It swells up and absorbs five to ten times its weight of water; soluble in hot water, glycerol and acetic acid; insoluble in alcohol and other organic solvents. It is used in making photographic film, sizing, plastic compounds, textile and paper work, foods, rubber substitutes, adhesives, cements, capsules for medicinals, etc. Select pump for maximum viscosity that might be encountered; gelatin may set up in pump during down times; provision for heating should be considered along with consideration of oversize ports.

Pump Notes: Cast iron construction is satisfactory but may vary depending on the requirements of the end user. Buna n elastomers are generally acceptable but should be verified with the end user. Use of a mechanical shaft seal depends on viscosity of the particular product.