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According to the processing circumstances, gelatins are ready with a gel power as high as 390 Bloom, a viscosity of 0.9-6.8 mPa·s, a melting point of 29.9-38.4 °C, a gelling point of 14.9-17.6 °C, excellent water- and fat-holding capability, and good foaming and emulsifying ability and stability. The advantage of MDCM by-product processing technology is a really high level of conversion (up to 77%) for the beginning collagen raw material to g
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