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food grade
SUNWAY
Gelatin is a natural protein obtained from the collagen found in animal tissues, such as skin, bones, and connective tissues. It is widely used in the food industry as a thickening, gelling, and stabilizing agent due to its unique properties that allow it to form gels when mixed with water.
Properties:
- Gelling Agent: Gelatin forms thermoreversible gels, meaning it can gel when cold and return to liquid when heated, making it ideal for various culinary applications.
- Texture Enhancer: It provides a smooth and creamy mouthfeel in food products, enhancing their texture and overall quality.
- Stabilization: Gelatin helps stabilize emulsions and foams, preventing the separation of ingredients in products like mousses and whipped creams.
Applications:
Gelatin is commonly used in a variety of food products, including:
- Jellies and Desserts: Used as a primary gelling agent in jellies, puddings, and desserts like panna cotta.
- Confectionery: Found in candies, marshmallows, and gummies, where it contributes to desirable chewiness and texture.
- Dairy Products: Used in yogurts and creams to enhance texture and stabilize formulations.
- Meat and Fish Products: Used in aspics and pâtés to improve consistency and mouthfeel.
Benefits:
- Natural Ingredient: Being derived from animal collagen, gelatin is considered a natural ingredient, appealing to consumers looking for less processed options.
- Versatile: Its gelling properties can be adjusted by varying the concentration, making it suitable for a wide range of culinary applications.
- Functional Properties: Gelatin not only helps with thickening and gelling but also contributes to the preservation of food products by reducing syneresis (the exudation of liquid) in gels.
| Bloom | 180-270 |
| Shapes | Colorless or light yellow powder |
| CAS | 9000-70-8 |
| Packing | 25kg/bag |
| 20GP | 18 ton |
| Application field | Jellies, cakes, creams, frozen foods, meat and dairy products |
Gelatin is a natural protein obtained from the collagen found in animal tissues, such as skin, bones, and connective tissues. It is widely used in the food industry as a thickening, gelling, and stabilizing agent due to its unique properties that allow it to form gels when mixed with water.
Properties:
- Gelling Agent: Gelatin forms thermoreversible gels, meaning it can gel when cold and return to liquid when heated, making it ideal for various culinary applications.
- Texture Enhancer: It provides a smooth and creamy mouthfeel in food products, enhancing their texture and overall quality.
- Stabilization: Gelatin helps stabilize emulsions and foams, preventing the separation of ingredients in products like mousses and whipped creams.
Applications:
Gelatin is commonly used in a variety of food products, including:
- Jellies and Desserts: Used as a primary gelling agent in jellies, puddings, and desserts like panna cotta.
- Confectionery: Found in candies, marshmallows, and gummies, where it contributes to desirable chewiness and texture.
- Dairy Products: Used in yogurts and creams to enhance texture and stabilize formulations.
- Meat and Fish Products: Used in aspics and pâtés to improve consistency and mouthfeel.
Benefits:
- Natural Ingredient: Being derived from animal collagen, gelatin is considered a natural ingredient, appealing to consumers looking for less processed options.
- Versatile: Its gelling properties can be adjusted by varying the concentration, making it suitable for a wide range of culinary applications.
- Functional Properties: Gelatin not only helps with thickening and gelling but also contributes to the preservation of food products by reducing syneresis (the exudation of liquid) in gels.
| Bloom | 180-270 |
| Shapes | Colorless or light yellow powder |
| CAS | 9000-70-8 |
| Packing | 25kg/bag |
| 20GP | 18 ton |
| Application field | Jellies, cakes, creams, frozen foods, meat and dairy products |
