Gelatin is a colorless, flavorless, and odorless protein derived from collagen found in animal skin and bones. It is commonly used as a gelling agent for food products, including jams, jellies, and desserts, as a stabilizer for ice cream and yogurt, and as a thickener for soups and sauces. When rubber is exposed to gelatin, the rubber can become brittle and prone to cracking and tears, as gelatin has been known to decrease the rubber’s tensile strength. Additionally, prolonged exposure to gelatin can cause rubber to swell, leading to a decrease in its dimensional stability.
Viton ® o-rings from Marco Rubber offer excellent compatibility with a range of chemicals, oils and resist high temperatures up to 400F. Viton ® is also known as FKM made of fluoroelastomer one of the most versatile and widely used sealing materials.
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