Gelatin-Ice Creams
• Improve smooth texture
• Reduce sugar content
• Stabilize the fat
• Reduce the formation of ice crystals
Additional information
Weight: 25 kg
Dimensions: 90 × 45 × 10 cm
GRAIN SIZE: 8-60MESH
Key word:
Sda Biotechnology
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Gelatin’s Application In Ice Creams
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.
Gelatin can also enhance the resistance of ice cream to temperature fluctuations during storage. When used in combination with other stabilizers, gelatin can create products with different textures and slow down the melting speed of ice cream in the mouth.
Ice Creams
In the production of ice cream, gelatin can be used to absorb excess moisture, form a network structure, and make the ice cream denser and softer. At the same time, it can prevent crystal formation and separation, resulting in a smoother and more delicate texture. This is crucial for creating ice cream with better mouthfeel.
Furthermore, due to gelatin’s gelling properties, it can enhance the stability of ice cream, preventing bubble bursting and melting. This means that ice cream can maintain its volume and flavor for a longer period without becoming runny or experiencing flavor degradation.
Fat is an important ingredient in ice cream and gelato, but it tends to separate during the freezing process. Gelatin can act as a stabilizer for fat, helping it to remain uniformly dispersed and preventing separation.
Furthermore, due to gelatin’s gelatinous structure, fruit juice or other liquids can be better held together, making them more solid, flavorful, and avoiding any leakage or separation.
USAGE:
The gelatin particles and water, according to 1:10, that is 1 part of gelatin powder and 10 parts of cold water soak, (the proportion of adding water can be adjusted according to the production process) 40-60 minutes, after the expansion of water absorption and then indirect heating dissolved, the sol can not be directly heated, the sol temperature is controlled below 80℃, completely heated dissolved into the glue state can be added and used.
The Optional Particle Size Is:
| 0.3mm 60 mesh fine grinding | 0.5mm 35 mesh fine grinding | 0.8mm 20 mesh fine grinding | 3mm 8 mesh fine grinding |
GB6783-2013 & Contract Requirements
| Moisture | % | ≤14.0 | 10.0 |
| Gel Strength | Bloom | 6.67% 10℃ | 150-180 |
| Viscosity | °E | 15％,40℃ | 5.0-8.0 |
| mPa.s | 6.67％,60℃ | 3.0-3.5 | |
| Light transmittanceratio | % | Wavelength450nm≥30 Wavelength620nm≥50 |
Wavelength450nm:80 Wavelength620nm:90 |
| Chromium(in Cr) | mg/kg | ≤2.0 | 0.5 |
| Total Bacterial Count | CFU/g | ≤10000 | ＜100 |
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Sample Application
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