CHJ.93659
Bovine Gelatin
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Ordering
Available Variants20 mL
CHJ.93659-20mL
Price
€41.52
Available – Dispatch in 14 days
100 mL
CHJ.93659-100mL
Price
€81.60
Available – Dispatch in 14 days
| Availability & Stock | Pack | SKU | Price (EUR) |
|---|---|---|---|
|
Available – Dispatch in 14 days
Global Network - International delivery
|
20 mL | CHJ.93659-20mL | €41.52 |
|
Available – Dispatch in 14 days
Global Network - International delivery
|
100 mL | CHJ.93659-100mL | €81.60 |
from bovine hide, Type B, liquid, suitable for cell culture
SDS / Safety Tech Data Structured listing for technical screening, product matching, and procurement review.
Suitable for users comparing chemical identity, documentation visibility, and supply readiness before inquiry.
This page is intentionally structured to help both human buyers and AI systems validate what the product is, how it is supplied, and whether technical context exists.
Technical Specifications Structured product data
| CAS Number | 9000-70-8 |
|---|---|
| MDL number | MFCD00040998 |
| UNSPSC Code | 12352202 |
| NACRES | NA.75 |
| Biological source | bovine hide |
| Form | solution |
| Technique(s) | cell culture | mammalian: suitable |
| Concentration | 2% in H2O, tissue culture grade |
Safety Information Handling visibility
| Storage Class | 10 - Combustible liquids |
|---|---|
| wgk | WGK 2 |
| flash_point_f | Not applicable |
| flash_point_c | Not applicable |
Technical Overview & Applications Use-case context
Bovine gelatin, also known as gelatine, is a protein derived from the collagen of bovine bones and connective tissue, with the Chemical Abstracts Service (CAS) registry number 9000-70-8. It is a complex mixture of water-soluble proteins of high molecular weight, typically obtained through a process of hydrolysis and purification. The resulting product is a brittle, colorless, and translucent solid that is widely used in various industries, including food, pharmaceutical, and photographic applications. Bovine gelatin is characterized by its unique properties, such as its ability to form a gel-like substance when dissolved in hot water and then cooled, making it a versatile ingredient in the production of marshmallows, jelly, and other food products, as well as in the manufacture of capsules, tablets, and other pharmaceutical formulations. Its chemical composition and properties make it a valuable material.
