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Fish Collagen Peptide
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.