aw material, the fish gelatin is odorless, colorless (pale yellow), translucency, hard, of high water absorption and viscidity. Rich in 18 kinds of amino acid, it is a kind of food additive with high nutrition value, widely used in soft candy, mousse cake, jelly, ice cream, acid milk, capsule etc.
Storage:
Store away from heat and moisture, preferably below 25C(770F)and below 65% relative humidity.
when stored in the previously mentioned conditions and in its original unopened packing, it will