Food grade medical grade industrial grade gelatin from different bloom. Gelatin is nearly tasteless and odorless. Physical and chemical properties noted: Colorless or slightly yellow transparent brittle odorless tasteless sheets flakes or powder; Soluble in hot water glycerol and acetic acid; And insoluble in organic solvents. Gelatin swells and absorbs 5-10 times its weight of water to form a gel in aqueous solutions between 30-35degree C. These gels have increasing viscosity under stress and are thermally reversible. Gelatin has a unique protein structure that provides for a wide range of functional properties.