Abstract
The last fractions extracted in gelatin production have lower gel strength and viscosity than earlier fractions as result of thermal degradation during extraction. A method to improve the gel strength and viscosity of these fractions using a formaldehyde donor is presented. The improved gelatins present new properties: they are reactive, self-cross-linkable by drying and have an increase of 80–90% in viscosity and 10–15% in gel strength. These new properties make them useful for sizing applications with improved water resistance.
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