gelatin

Product Introduction：

Gelatin is a widely used natural substance, usually extracted from the skin, bones, or cartilage of animals. It exists in the form of colorless and tasteless gel, with excellent gel property and solubility.

Gelatin plays an important role in the food industry. It can be used as gel agent, stabilizer, thickener, emulsifier, dispersant, etc. It is widely used in the food manufacturing process of jelly, candy, pudding, cream,meat products etc. Gelatin gives food a rich taste and texture, increasing its consistency and elasticity.

In addition to the food industry, gelatin is also widely used in the fields of pharmaceuticals and cosmetics. In the pharmaceutical industry, gelatin is often used to make capsules and tablets to aid in the swallowing and release of drugs. In the cosmetics field, gelatin can be used to make facial mask, skin care products, shampoo and other products to provide moisturizing, moisturizing and softening effects.

In addition, gelatin also has a rich protein content, mainly composed of collagen. Collagen is crucial for maintaining the health of skin, bones, and joints. Therefore, gelatin not only provides the delicious taste of food, but also has nutritional value, making it an ideal choice for pursuing a healthy lifestyle.

Characteristic one

Edible gelatin is extracted from the skin, bones, or cartilage of animals. It contains 18 types of amino acids and 90% collagen protein, which provides abundant health and beauty benefits. It is a non-fat, high-protein substance that is cholesterol-free.

Characteristic two

Edible gelatin is an important natural food additive that is widely used in various fields such as food, pharmaceuticals, and cosmetics. It serves as a gelling agent, stabilizer, thickener, foaming agent, emulsifier, dispersant, and clarifying agent.

Characteristic three

Edible gelatin, with its remarkable gelling properties, excellent solubility, and rich protein content, brings endless possibilities for innovation in the food industry. Whether it’s enhancing texture, stabilizing emulsions, providing nutrition, or creating a complete product line, gelatin can meet your needs.

Gelatin is divided into acid hydrolysis (type A) and alkali hydrolysis (type B) according to production methods.

Edible gelatin is a widely used food additive in the world at present, especially in countries with relatively developed food industry, almost all foods are used in edible gelatin.
Edible gelatin reacts with egg whites to form powerful three-dimensional spatial structures called gels. In this way, the edible gelatin can firmly “lock” the free water, and the water will not be lost in the process of heating, sterilization, cutting and other processing.

Multiple product applications

As a food additive, gelatin provides safe and reliable functionality and nutrition for multiple industries and products.
It can help you quickly open the door to food creativity and make your products more creative.

Functional characteristics of gelatin as an additive in food:

gel-property

It can increase the viscosity of the product, keep the system in an unstable suspension or opaque state, or form a gel.

stability

Gelatin can be used to stabilize cream and garnish sauces – a property that is also important when combined with functions such as foam forming and emulsification.

emulsifier

When added to food, it can significantly reduce the interfacial tension of the oil-water two phases, so that incompatible oil (hydrophobic substances) and water (hydrophilic substances) form a stable emulsified food additive.

thickener

Thickeners are mainly used in food to give it the desired rheological properties, change the texture and appearance of food, make liquid and paste food form a specific form, and make it stable and uniform.

Clarifying agent

Clarification of most fruit and vegetable juices, cassis, mushrooms and other beverages to prevent delamination and precipitation: Gelatin in some liquid foods can prevent precipitation and delamination, maintaining an even texture and appearance.

Substitute fat

The development of delicious semi-fat, low-fat and “light” foods is all due to the considerable water-binding ability of gelatin. Thus, people can replace high-calorie fat with zero-calorie water. Using the relevant technical knowledge, you can get the same volume and comparable taste, as well as lower heat.

Ideal colloidal solution

Gelatin is a hydrophilic colloid; It forms a colloidal solution with water. In many formulations, gelatin can replace one or more hydrophilic colloid with only minor adjustments. Improve texture: It can improve the texture and taste of food, making it richer and softer. Adding gelatin to ice cream prevents crystallization and improves taste.

Usage:

The gelatin particles and water, according to 1:10, that is 1 part of gelatin powder and 10 parts of cold water soak, (the proportion of adding water can be adjusted according to the production process) 40-60 minutes, after the expansion of water absorption and then indirect heating dissolved, the sol can not be directly heated, the sol temperature is controlled below 80℃, completely heated dissolved into the glue state can be added and used.

The Optional Particle Size Is:

0.3mm 60 mesh fine grinding
0.5mm 35 mesh fine grinding
0.8mm 20 mesh fine grinding
3mm 8 mesh fine grinding