Gelatin is a very important natural biopolymer material and is widely used in the food, cosmetic and pharmaceutical industries. Gelatin becomes a liquid when heated, and an elastic solid gel mass when cooled. Interconversion between solution-gel and colloids is a phenomenon specific to gelatin. Therefore, the ability to form gels is an important property of gelatin.

JS-2 gel strength tester is a measuring instrument for measuring gelatin freezing strength. The freezing strength of gelatin is an important indicator that reflects the level of gelatin production technology and controls the quality of gelatin production. Correctly testing and reflecting the freezing strength has practical guiding significance for the production and scientific research of gelatin, especially for the production and scientific research of food-grade and pharmaceutical-grade gelatin, and to ensure the safety of clinical application.

JS-2 gelatin gel strength test system consists of JS-2 Jelly strength tester, HW-2 constant temperature bath and ZL-2 refrigerator. Its applicable standards are as follows.

1. National standard (Food additive Gelatin) GB6783-94

2. American codex/No.22/VSPXX

3. Vocation standard (Gelatin for medicine) QB2354-98

4. Vocation standard (Industrial gelatin) QB/T1995-94

5. Vocation standard (Bone gelatin) QB/T1996-94

6. Vocation standard (Photographic gelatin) QB/t1997-94

7. Corporate standard(Thickness tester) Q/12XQ0190-2010