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2021

08-24

Uses of edible gelatin

Edible gelatin has weaker coagulation power than agar, and does not coagulate when the concentration is below 5%. Generally, a 10%-15% aqueous solution is used to produce suspected glue. The gelation temperature varies with factors such as the concentration value, the type of coexisting acid salt, and the pH of the concentration value of the aqueous solution. The melting temperature is not too far away from the condensing temperature. It melts at about 30°C and condenses at 20-25°C. The suspected gum is softer than agar gum, is quite malleable, and has a softer taste. The solution will be boiled for a long time, and its characteristics will change due to dissolution. After cooling, there will be no suspected glue. If it is heated again, it will become protein and peptone. If the pectin aqueous solution is affected by indoor formaldehyde, it becomes an irreversible glue that does not dissolve water.

2021

08-24

What is edible gelatin made of

Edible gelatin, it belongs to the hydrolysis reactant of collagen, it belongs to high-protein food, and there is no body fat inside, no cholesterol, so it belongs to a kind of pure natural food emulsifier. Health is not easy to affect, especially not easy to gain weight. After entering the stomach and intestines, it can inhibit the effect of cow's milk on stomach acid, so that it will have a very good practical effect of promoting the digestion and absorption of food materials.

2021

08-24

The difference between edible gelatin and industrial gelatin

Both edible gelatin and industrial gelatin are gelatin, and there is basically no difference in appearance, and ordinary consumers cannot identify it. The difference lies in the difference in raw materials and uses. The reason why gelatin is contained in foods such as yogurt and jelly is that gelatin has the physical and chemical properties of strong water absorption and high viscosity. In addition, it is a kind of fat-free high protein and does not contain cholesterol.

2021

08-23

About Gelatin

Gelatin is a protein extracted from fresh animal skin or bone. There is no fixed structure and relative molecular weight. It is a yellowish gelatin granular or powder. It is odorless and soluble in water. It can absorb 5-10 times of water and if heated, it enters a sol state. Upon cooling, it enters a gel state. Gelatin is classified by Jelly strength with different price.