Product
Contact
Whatsapp： 8615773651166
E-mail: Titus@sda-gelatin.cc
Address: No. 117, Financial Center, Yuelu District, Changsha City, Hunan Province, China.
Factory Address: Building 03-08, Economic Development Industrial Park, Xiangxiang City, Hunan Province, China
Edible Gelatin
Product Introduction
Gelatin is a collagen product derived from the connective tissues of animals, such as skin, bone and cartilage, which are hydrolyzed by biotechnology. Its appearance is solid granular, yellowish color, no special odor. It exists in colorless, odorless gel-like form and has excellent gelatinability and solubility.
Gelatin is thermally-reversible, meaning it can alternately transition between liquid and solid during heating and cooling without changing its chemical structure. Due to its excellent physical characteristics (jelly force, hydrophilic colloid, high dispersion, stability, thickening, foaming, emulsification), gelatin is widely used in food, pharmaceutical and health care industries.
Gelatin plays an important role in the food industry. It can be used as a gelling agent, stabilizer, thickener, emulsifier, dispersant, etc., widely used in jelly, candy, pudding, cream and other food manufacturing process. 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 pharmaceutical and cosmetic fields. 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 sector, gelatin can be used to make products such as facial masks, skin care products and shampoos, providing moisturizing, moisturizing and soft effects.
CHARACTERISTIC ONEEdible gelatin is extracted from animal skin, bone or cartilage, containing 18 kinds of amino acids and 90% of collagen, has a rich health and beauty effect. It is fat-free, high in protein, and contains no cholesterol. |
CHARACTERISTIC TWOEdible gelatin is an important natural food additive, as a gelling agent, stabilizer, thickener, foaming agent, emulsifier, dispersant, clarifying agent, etc., is widely used in food, medicine and cosmetics. |
CHARACTERISTIC THREEFood gelatin, with its excellent gelling properties, excellent solubility and rich protein content, has brought unlimited innovation possibilities to the food industry. Whether it's adding texture, stabilizing emulsification, providing nutrition, or creating a complete product line, gelatin has what you need. |
Gelatin–Confectionary
Gelatin-Meat Products
Gelatin–Cake Dessert
Gelatin-Jellys/Puddings
Gelatin-Ice Creams
Gelatin-Pet Foods
Gelatin-Dairy Products
Gelatin-Seasoning Sauce
Gelatin-Wine And Beverages
Gelatin has been used in food processing for hundreds of years and is now a necessary ingredient in candy foods to create excellent texture. Gelatin has unique thermal reversibility and is essential in many candy applications. Its popularity is also attributed to its functions such as gelation, foaming, stability, thickening, adhesion, and emulsification. Gelatin is water-soluble and compatible with most other hydrophilic colloids, including plant colloids such as agar, alginate, carrageenan, and pectin, as well as sugars, corn syrup, edible acids, and spices.
The good water retention of edible gelatin is an important factor in making most meat products tender and juicy. It can firmly lock in free water and prevent significant loss of water during processing such as heating, sterilization, and shearing.
Firstly, gelatin is a protein-rich substance that can increase the protein content of meat products and enhance their nutritional value.
Edible gelatin is an ingredient used in various desserts, not only by food manufacturers but also widely employed in kitchens around the world. Its ease of use and versatile functionality have opened doors for interesting and creative desserts. Gelatin can quickly set, while also adding color and enhancing the transparency of desserts. Gelatin is water-soluble and compatible with most other hydrophilic colloids, including plant-based colloids such as agar, alginates, carrageenan, and pectin, as well as sugar, corn syrup, edible acids, and flavors.
Edible gelatin is a natural, high-protein additive used in jelly production, primarily as a thickener and stabilizer. It is easy to use, versatile, and allows for quick freezing of jellies and puddings while providing a smooth texture and good elasticity. Additionally, it can enhance the color of jellies and improve product transparency.
Compared to plant-based colloids like carrageenan and pectin, gelatin is easier to digest and absorb.
Gelatin, as a stabilizer, can inhibit sugar crystallization and reduce the formation of crystals in solutions. In a 70% syrup, a 1.5% concentration of gelatin can inhibit crystal formation.
In Ice Cream, gelatin can prevent the formation of icy crystals, hinder ice crystal growth, create a soft and smooth texture, reduce melting speed, and achieve a solid and smooth consistency.
Adding gelatin to wet pet food can provide better nutrition for pet food. It helps pets to have shiny and smooth hair, healthy joints and bones, and achieve a comprehensive nutritional balance in their diet.
Because gelatin contains a variety of amino acids and is a pure natural animal protein, it is easier for pets to digest and absorb, without worrying about causing digestive system problems. Due to the adhesive and gelling properties of gelatin, it can be used in pet tooth grinding foods to make tooth grinding snacks more bite resistant, giving the product a rich taste and easy digestion and absorption.
Dairy products and dairy beverages have attractive appearance, flavor, and texture to consumers, which is a primary goal for dairy manufacturers worldwide. Our gelatin offers key advantages in various dairy product applications, helping achieve this goal.
Consumption of gelatin helps prevent dehydration shrinkage, improve foaming, and stabilize the porous structure. Adding gelatin in moderation creates an irresistible creamy texture for dairy enthusiasts.
Edible gelatin is a widely used ingredient for thickening sauces and soups. Gelatin is a protein derived from animal collagen and is available in powder and sheet forms. When added to liquids, gelatin forms a gel-like substance that can be used to thicken sauces and soups.
Understanding the properties of the ingredient is important when using gelatin to thicken sauces and soups. Gelatin is a hydrophilic colloid, which means it is a substance that forms a gel when mixed with liquid. When gelatin is added to a liquid, it forms a molecular network that captures water and other ingredients, resulting in a thickened sauce or soup.
Gelatin is a natural clarifying agent that separates suspended particles and sediments from liquids, making them clearer. Using gelatin is simple – just add it to wine or juice, stir well, and wait for a period of time. The suspended particles and sediments will settle at the bottom, resulting in a clearer liquid.
Furthermore, gelatin can also improve the texture of wine and juice, removing impurities that may affect the taste and quality, resulting in a smoother product.