March 14, 2023
The typical quality and dose of gelatin for each product is given in table.
| Application |
Gel strength (bloom) |
High Viscosity |
Average Viscosity |
Others |
Rate of Use |
|
Meat industry Jellies |
150-250 | X | X | Transparency colour | 3-15% |
| Binders for meat emulsions | 150-250 | X | X | Transparency | 0.5-3% |
| Hams, canned meat products | 150-250 | X | X | Transparency | 1-2% |
| Coatings | 150-250 | X | X | Transparency | 5-20% |
|
Fish products Binders |
150-250 | X | X | Transparency | 0.5-3% |
|
Fish products Aspics |
150-250 | X | X | Transparency | 3-15% |
| Sauces, soups | 150-250 | X | X | Transparency colour | 0.5-2% |
