GELATIN POWDERS WITH IMPROVED TABLETABILITY, COLOR AND ODOR CHARACTERISTICS

摘要

A free-flowing, gelatin-based powder having improved tabletability, color and odor characteristics has partially hydrolyzed gelatin with a molecular weight within the range of 15,000 to 35,000. The gelatin prior to hydrolysis has a molecular weight dispersity of not greater than 7.0. Additionally, the gelatin-based powder has at least one edible oil obtained from fat-soluble vitamins and flavor oils, and especially vitamin E oil.