Gelatin-Seasoning Sauce
• Improves thickness
• Facilitates thorough mixing
• Prevents water separation
• Emulsifying and oil-in-water capabilities
Additional information
Weight: 25 kg
Dimensions: 90 × 45 × 10 cm
Key word:
Sda Biotechnology
Download:
Gelatin’s Application In Seasoning Sauce
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 also a great thickening agent because it is tasteless and odorless. This means it does not alter the taste of the sauce or soup and does not add any off-flavors. Additionally, gelatin has heat stability, meaning it does not break down when heated. This makes it an ideal thickening agent for sauces and soups cooked at high temperatures.
Seasoning Sauce
Gelatin, as an excellent emulsifier in oil-in-water systems, can also be used for the production of stable sauces. Oil-based sauces such as dressings, mayonnaise, and salad dressings require emulsifiers and stabilizers, especially when they have low fat content and high liquid phase.
Gelatin helps prevent sauces breakdown. To avoid the separation of these two substances, it is necessary to adjust the surface tension at the contact surface.
Gelatin has a water absorption capacity up to 10 times its own weight, making it a highly effective water binder. It is a perfect choice for low-calorie sauces, providing a smooth consistency, creamy texture, and beautiful gloss.
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℃ | 180-220 |
| Viscosity | °E | 15％,40℃ | 5.0-9.0 |
| mPa.s | 6.67％,60℃ | 3.0-4.0 | |
| 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 |
Recommended Products
Sample Application
Attention: Please leave your contact information, and our professionals will contact you as soon as possible!