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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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