Gelatin is a large molecule hydrophilic colloid, which is commonly used in the field of photography, food and medicine. This product is easy to absorb moisture, and if it is not stored properly, it will easily become caked, which will affect the normal use of this product. If we we the product caking how to deal with it? The following read good for you to introduce the details of the gelatine clumping treatment, take a look together!
Gelatin in use often appear clumping serious phenomenon, want to disperse to go under the microscope to see the number of balls, so to slightly grind, can be found under the microscope, did not disperse the block in the ball, and disperse but do not see the microspheres.

Generally speaking gelatin is emulsified cross-linking method, ordinary room temperature drying, but also at room temperature drying often crystallization and deliquescence problems, dehydration and drying process may lead to microsphere agglomeration, especially the degree of dissolution of the microsphere.

If the gelatin is well dispersed in water, you can try freeze drying; or gradient dehydration, then drying in hot air, taking care not to dry too fast. The powder is very fine, just too dark in color, usually is is not the same strength of cross-linking, and the degradability of the microspheres can vary.

When we use gelatin, we found that its phenomenon of lumping, we can solve the above content to deal with, do not underestimate this lumping, if we do not handle it well, afraid that it can not be used very well.