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How to use

March 14, 2023

Latest company news about How to use

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%
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