Food Grade Gelatin Powder product description
Gelatin shows a wide-range of physico-chemical properties which confer its great versatility and a large number of functionalities.
Gelatin is a natural protein that provides gelling and stabilizing properties to water-based media. These properties depend on the type of gelatine, its concentration, pH and operating conditions of temperature.
What makes gelatin unique in terms of functionalities is its thermo-reversible gelling power: a gelatine-based formulation gels when cooled and liquefies when subsequently heated. This transformation occurs rapidly and can be repeated without significant changes in characteristics. With all its functionalities the versatility of gelatin is outstanding.
Gelatine is obtained through partial hydrolysis of collagen contained in animal skins and bones. It is a natural protein food typically consisting of 85% protein, 13% water and 2% minerals for a caloric value of 370 kcal.
This protein is fully digestible and contains 18 different amino-acids, including all of the 9 essential amino-acid but tryptophan. It is particularly rich in Glycine, Proline and Hydroxyproline, which, all together, represent almost 50% of the composition of the molecule. Hydroxyproline is an amino-acid specific of gelatin.
Gelatin is water soluble and compatible with most other hydrocolloids, including vegetal colloids such as agar-agar, alginates, carrageenans or pectins. It is compatible with sugars, corn syrups, edible acids and flavors.
Driven by constantly growing market demand, food manufacturers are on the look-out for products that are easy to prepare, stable over time, low in calories and contain new textures, tastes and appearances. They therefore have to use ingredients in their recipes that enable them to meet all these criteria.
The dairy industry has not escaped from this trend and new products are arriving on the market every day: yogurts, cream desserts, mousses, a variety of low-fat dairy products, cheeses, etc. Gelatin, polysaccharides or a combination of the two can provide these various dairy products with the qualities that manufacturers are looking for and consumers appreciate.
Dairy specialties (such as full-fat and fruit yogurts), cream desserts
Gelatin improves and softens the texture of the end product without changing the taste. It helps to prevent syneresis (separation of dairy product and whey).
It binds the juice contained in the fruit, preventing it from being diffused into the yogurt.
Low-fat dairy specialties (such as low-fat yogurts)
Gelatin replaces the fats, giving the products a creamy texture.
Gelatin’s frothing capacities are used in a large number of aerated products. On its own or in combination with other texturing agents, gelatin facilitates aeration, stabilizes emulsion and prevents the various ingredients from separating.
In association with carrageenan, an alkaline process gelatine is recommended to avoid precipitation of both polymers.
Ice creams and sorbets
Gelatin facilitates aeration, stabilizes the ice cream, improves low-temperature conservation and prevents the formation of ice crystals during long-term conservation. It also improves ices cream’s resistances to temperature variations. Combined with other texturing agents, it gives ice cream a very characteristics texture and also slows the melting of the ice cream in the mouth.
Cheeses, spreads, margarines and low-fat butters
Gelatin improves stability, increases “life span” and gives products a creamy texture.
Considering its binding properties, gelatine increases the yield of cheese production and allows a cost saving.Gelatin improves the mouthfeel in low fat product also
Low doses of gelatine (0.2 to 3%) are sufficient to give dairy products the required texture.
Food Grade Gelatin Powder data
TYPE: food gelatin
|Physical and Chemlcal Items||GB6783-94||testing results|
|1.||Jelly Strengty (6.67%)||≥100 g||182|
|2.||Viscosity (15% 40℃)||MPs 8---12 E||40 mps|
|9.||Water unsoluable matter||0.1%||0.01%|
LUOHE ANCHI BIOTHCH CO.,LTD is one of leading manufacturers and exporters that undertake the business of high-quality gelatin for pharmaceutical grade gelatin and food grade gelatin. Our company boasts the leading advanced technology and complete production line. Working through scientific product structure assures the high quality in gelatin industry.
1. About us
Luohe Anchi Biotechnology Co., Ltd is located in the Luohe City, founded in 2019.. Mainly produces industrial, food, Gelatin. Products are widely used in food, beverage, feed industries.
2. how can we guarantee quality?
We have very strict process for Quality Check and have gone through different official QC and got the certificates;
3.what can you buy from us?
High Quality health supplements
4. Why US?
Our clients keep placing order to us because of our high quality products with the most competitive prices because only the win-win partnership can go a further way.
5. what services can we provide?
We offer Customization and very good after-sales service. We are always here to help you with all the questions that you may have.
1. 20+ years manufacturing experience.
2. OEM/ODM Service.
3. Sample service.
4. Direct factory,Competitive price.
5. Strict quality control system,professional QC team.
6. Quick response within 24 hours.