Bovine Bone Gelatin is a food additive and industrial raw material made from the processed bones of cattle. It is mainly derived from bovine hides, bones and tendons boiled down to make gelatin, which has the effect of stopping bleeding and nourishing yin, and can be used to treat symptoms such as vomiting blood, epistaxis, blood in the stool, and leakage. The extraction process of bovine bone gelatin involves sorting, degreasing, rinsing, neutralizing and hydrolyzing bovine bone through a dozen of processes to finally obtain collagen protein.
The physical properties of bovine bone gelatine are pale colorless to yellowish flakes or powdery granular end, odorless, tasteless, and containing essential amino acids. It is used as excipient and thickener in the food industry, and also used as clarifying agent in beer, which is a widely used additive in the food industry.
In the pharmaceutical field, bovine bone gelatin is used as tissue engineering scaffold material and signaling molecule carrier due to its biocompatibility and biodegradability, showing its potential for application in biomedical field.
The production process of bovine bone gelatin is a multi-stage process that needs to be strictly controlled to ensure the quality and safety of the product. It has specific physicochemical properties in terms of molecular weight distribution, amino acid and substituent composition, gel rate, Bloom value, and viscosity.
In addition, bovine bone gelatin can also be used as a high-quality biomaterial for tissue or stem cell bioengineering with modifiable functional properties and low endotoxin levels.
Overall, bovine bone gelatin is a versatile natural polymer material with a wide range of applications in a variety of industries, including food, pharmaceutical, and cosmetic, due to its unique physical and chemical properties.
