Preparation of Type A Gelatin Emulsion by using colloidal

mill.

Type A gelatin is prepared by acid-treated precursors and is used at a pH of about

3.2. It is incompatible with anionic emulsifying
agents such as the vegetable gums.

.
Type A Gelatin Emulsion ingredients

Gelatin (Type A) 8g
Tartaric Acid 0.6 g
Flavor q.s
Alcohol 60 mL
Oil 500 mL
Purified Water, to make 1000 mL

Add the gelatin and the tartaric acid to about 300 mL of purified water, allow to
stand for a few minutes, heat until the gelatin is dissolved, then raise the
temperature to about 98°C and maintain this temperature for about 20 min. Cool to
50°C, add the flavor, the alcohol, and sufficient purified water to make 500 mL.
Add the oil, agitate the mixture thoroughly, and pass it through a colloid mill until
the oil is dispersed completely and uniformly. This emulsion cannot be prepared by
trituration or by the use of the usual stirring devices.