Rapidly congealing gelatine solns - from mixt of gelatines with differing isoelectric points

摘要

One of the gelatines has an isoelectric point of 6.0-9.0 and the other one of 4.5-5.2. They are used in the desalted state and in the ratio 1:1-10. Solns. used in foods, pharmaceutical and photographic emulsions, have a high congealing rate and a constant flow rate over a wide pH range. Use of additional reagents is avoided.