95% Protein Halal Unflavored Gelatin

ISO Certified Food Grade Halal Gelatin Powder 95% Protein Light Yellow

Anchi Gelatin is the ideal natural ingredient that makes food a pleasure.

The right gelatin whatever the application

Lifestyles are changing significantly. Today, less time is spent on preparing meals, while people are still searching for a balanced diet and for new tastes.

The food industry must meet consumer expectations by creating new products which are quicker to prepare, easier to preserve, tastier, even more appetizing while following the well being trend of the market.

Main edible applications:

• Confectionery
• Dessert Jelly
• Dairy products
• Meat Industry
• Clarification

Dessert(用途6)

Water jellies/ gelatin Desserts

The powder mix prepared with gelatine, sugar, acids, salts, colors and flavors is a very common preparation around the world, using water or milk.

Gelatine works as a gelling agent, binding water and forming a transparent gel.

Thanks to gelatin, water jellies/gelatine desserts are elastic, soft, bright and gives a cohesivetexture.

They are easy to prepare and benefit from a short setting time.

With a melting point near the body temperature, gelatin gives the products a particular and very pleasant mouthfeel and also produces good flavor release.

To create different products, fruit, air, vitamins and amino-acids can be added while water can be totally or partially replaced by milk or cream.

Water jellies can be prepared with both alkaline and acid gelatines, each type yielding similar products.

Water gel dessert

A Water Gel dessert is composed mainly of:

• Gelling agent: gelatin (preferably pigskin or bovine hide)
• Sweeteners: sucrose, dextrose, polyols, intense sweeteners
• Acids: citric, fumaric, malic. Acid is not necessary to form a gel, but is recommended for flavor release
• Colorants: must be stable in hot condition and at low pH, available in dry form for powdered mix
• Flavor: available in dry form for powdered mix
• Buffer: sodium citrate, sodium/potassium tartrate
• Anticaking: phosphates

All components must be of similar particle size to ensure a homogeneous mix. For that matter Anchi Gelatin is available in 30 or 40 Mesh.

Hygroscopicity is a current problem on this kind of products. The choice of raw materials with a minimum of hygroscopicity and the correct packaging barrier is the key to solve this problem.

Gelatine’s Bloom is responsible for the dessert’s final gel strength while Gelatine’s viscosity takes importance for the kinetics of gelification.

Gelatin doses:

• Standard water gel: 1.8-2.0% of 225 Bloom gelatine in final preparation
• Sugar-free water gel: 2.0-2.4% of 175 Bloom gelatine in final preparation

Aerated and Two-layer desserts

• Using an electric beater, air is added to a gelatin + water + sugars solution. If beating time is short then a two-phase dessert is obtained: water gel + foam phase. When cooled, a very nice combination of textures (soft and elastic) is obtained.
• If beating time increases, the foam becomes stable and there is no “de-beating”. Then, entire foam is obtained with a very soft texture and good air distribution.

Two / Three-layer desserts

This product is prepared using two pouches. We’ve worked with product’s density and cold water quantity to add. This allows having one phase cooled down more rapidly, leting the second phase separate clearly from the one already served.

A nice combination of colours and flavours can be obtained, making this dessert very attractive, mostly for kids.