Edible gelatin
As a gelatin supplier, Sansin-bio provides high quality edible gelatin .Gelatin food is a protein and hydrocolloid that is obtained by partial hydrolysis of raw collagen, a substance found in high concentrations in animal skins and bones.
Edible food gelatin just likes clear gelatin sheets does not affect the color or taste of the food but contributes to the specific quality of the products. Gelatin for food is not only a functional ingredient but also a protein source.
Edible gelatin is widely used as gelling agent in making confectionery, such as jelly, marshmallows and gummy candies. Moreover, pure gelatin is also used as a stabilizing and thickening agent in manufacturing jams, yogurt and ice-cream. Sometimes, these types of gelatin for food can also be used as binding agent in meat, canned product, aspic, etc.
According to different applications, Sansin-bio, a big gelatin supplier, has 100-280 bloom, 8-40 mesh specifications of food gelatin for customers' choice.
Alkali treatment
The bones and skins of animals are fully impregnated with lime emulsion, neutralized with hydrochloric acid, washed with water, boiled at 60-70°C, and then preserved, bleached, frozen, planed, and dried. The finished product is called "B-type gelatin", or "alkali gelatin".
acid treatment
The raw materials are acidified in cold sulfuric acid solution with a pH of 1-3 for 2-8 hours, soaked in water for 24 hours after rinsing, boiled at 50-70°C for 4-8 hours, then gelled, extruded and dried. The finished product is called "type A gelatin" or "acid gelatin".
Enzyme treatment
It is obtained by enzymatically hydrolyzing raw leather with protease, then treating it with lime for 24 hours, neutralizing, boiling gel, concentrating, freezing, and drying
Edible gelatin production process
Physicochemical properties of edible gelatin
1. Solubility, warm water is the most common solvent for gelatin.
2. Swelling properties. Gelatin is insoluble in cold water, but can absorb water and swell up to 5 to 10 times its volume; when the heating temperature exceeds the melting point of gelatin, gelatin becomes a fluid gel solution, and becomes elastic jelly after cooling.
3. Foaming performance, gelatin has the ability to foam.
4. Not resistant to acid and alkali, gelatin can form compounds with acid, alkali and salt.
5. Rheological properties, the aqueous solution of gelatin is viscous.
6. Has the performance of gel.
Industry application
Baked Goods
When edible gelatin is used to make baked foods such as mousse cakes, the finished pastries are beautiful, not cracked when refrigerated, acid-resistant, not easy to water out, not shrinkage, strong stability, and tender and smooth.
Frozen Food
In frozen food, edible gelatin can be used as jelly agent. Edible gelatin jelly has a low melting point, is easy to dissolve in hot water, and has the characteristics of melting in the mouth, so it is often used to make meal jelly, grain jelly, Jelly etc.
Drinks
Edible gelatin is used as a clarifying agent in the production of fruit juice, fruit vinegar, pulp drinks, tea drinks, mulberry juice and other products. Edible gelatin can be used with different substances according to the needs of different beverages
Candy
Edible gelatin is used as an additive in the production of various candies, such as toffee, meringue, marshmallow, marshmallow, gummy candy, etc. Edible gelatin has the function of absorbing water and supporting the skeleton
Dairy Products
Edible gelatin is widely used in various dairy products such as yogurt, sour milk, soft cheese, flavored milk, low-fat cream, etc. The gelatin coagulated substance is soft and elastic, and has a soft mouthfeel, which can improve the flavor of dairy products.
Meat Products
The application of edible gelatin in meat processing can improve the physical properties of meat products, increase the cohesion and water holding capacity of meat products, give meat products a good taste, and increase the yield of products.
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