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The Science behind Edible Gelatin: A Guide for Professionals in the Agricultural Food Industry

The Science behind Edible Gelatin: A Guide for Professionals in the Agricultural Food Industry

  • Categories:Industry News
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  • Time of issue:2023-10-06
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The Science behind Edible Gelatin: A Guide for Professionals in the Agricultural Food Industry

Introduction:
Edible gelatin plays a crucial role in the agricultural food industry as a versatile and widely utilized food additive. Derived from animal collagen, this unique ingredient possesses numerous properties that make it a valuable addition to various food products. In this guide, we will explore the science behind edible gelatin, its applications, and the benefits it offers to the food industry.
1. What is Edible Gelatin?
Edible gelatin is a protein-based substance obtained from the hydrolysis of animal collagen, primarily sourced from bones, hides, and connective tissues. It is commonly found in the form of a powder or granules, which can be easily dissolved in hot water to form a gel-like substance.
2. Gelation Process:
When mixed with water, the individual protein molecules in gelatin form a three-dimensional network structure, resulting in the characteristic gel formation. This process occurs due to the presence of amino acids, such as glycine and proline, which contribute to the unique gelatinous texture.
3. Applications in Food Products:
Edible gelatin finds extensive use in a wide range of food products. It acts as a gelling agent in desserts like jelly, marshmallows, and gummy candies, providing the desired texture and consistency. Furthermore, it is commonly used in the production of yogurt, ice cream, and cream cheese to enhance their stability and mouthfeel.
4. Functional Properties:
Apart from its gelling properties, edible gelatin offers several functional benefits in food applications. It acts as a stabilizer, preventing cream separation in dairy products and improving the shelf life of processed meats. Gelatin also contributes to the foaming capacity in whipped toppings and enhances the clarity of fruit juices and wine.
5. Nutritional Value:
Edible gelatin is a good source of protein, containing essential amino acids that are beneficial to human health. It lacks fat, cholesterol, and carbohydrates, making it a suitable ingredient for low-calorie and low-fat food formulations. Additionally, gelatin is easily digestible and has been associated with promoting joint and bone health.
6. Alternative Applications:
Beyond the food industry, edible gelatin finds applications in pharmaceuticals, cosmetics, and photography, thanks to its unique properties. It serves as a coating for medicinal capsules, a binding agent in cosmetic creams, and a film-forming material in photographic films.
Conclusion:
Edible gelatin is a versatile and valuable food additive in the agricultural food industry. Its gelling, stabilizing, and nutritional properties make it an ideal choice for a wide range of food products. By understanding the science behind edible gelatin and its various applications, professionals in the agricultural food industry can harness its potential to create innovative and high-quality food formulations.

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