Quick Details

Product Name:  Edible Gelatin

Grade: Edible Grade

Color: pale yellow or yellow

Smell: no peculiar smell

Product lntroduction

Gelatin is extracted from collagen and is a high molecular weight protein composed of18 amino acids.Bovine hide, bones and fish scales are normally used for the production ofthe gelatin. Gelatin can absorb 5-10 times of water and if heated, it enters a sol state.Uponcooling, it enters a gel state.

Because of its special properties, gelatin is used in confectionery industries.

Physical index

Application

Gelling Agent
lt can increase the viscosity of the system，keep the system in auniform and stable suspension or opacification state, or form a gel

Stabilizers
lmprove the viscosity and expansion rate of ice cream， prevent theformation of ice crystals，reduce the rough feeling,and make theproduct tissue smooth;

Emulsifiers
After being added to food，it can significantly reduce the interfacialtension of oil-water two-phase,so that incompatible oil (hydrophobicsubstance) and water (hydrophilic substance) form a stable emulsionfood additive.
lnside

Thickeners

Thickeners are mainly used in foods to give them the requiredrheological properties, to change the texture and appearance of foods,to form liquid and pasty foods into a specific form,and to make themstable and uniform.
Sticky and palatable

Clarifiers
Clarify most fruit and vegetable juices, fruit wine,edible fungi andother beverages

Benefits of the product
With gelatin, you can achieve chew ability and texture you want, from soft to hard and fromless chewy to less chewy.

Perfect flavor release
Gelatin improves fat dispersion and stabilization, and helps you control crystallization;Gelatin will help you stabilize the shape of your product.

Packaging & Delivery