Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide , bones and fish scales are normally used for the production of the gelatin.
Gelatin can absorb 5-10 minutes of water and if heated, it enters a sol state. Upon cooling, it enters a gel state.It is widely
used in many aspects:
1.Industrial Gelatin: Industrial adhesives, Paintball, Match, Boxes...
2.Food Gelatin: Candy, Dessert, Soft Drink, Canned Food ...
The gelatin which contains 18 kinds of amino acids human needs.
Ite has many incomparable characteristics, such as gelatin, steady water,
whipping quality, high stability and compatibility. It has been widely applied i
n the production of candies, ice cream, cakes and pastries, and all kinds of dairy products.
The versatility of gelatin in the food industry makes it an ideal choice for confectionery, dairy, desserts, bakery,cereal, and meat products. In confectionery products, gelatin acts as an agent to provide varying degrees of texture and elasticity. In dairy products, it stabilizes properties in yogurts, sour creams, ice cream and milk based desserts, while adding a creamy mouth sensation to low or non-fat products.
Gelatin in meat products such as ham and aspic improves the appearance and makes the product easy to slice. Gelatin desserts, marshmallows, icings, frozen treats and bakery glazes rely on gelatin as an important ingredient.