Anchi Edible Gelatin Food Grade Pure Gelatin Powder CAS 9000-70-8
Gelatine Characteristics & Functionalities
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.
|Appearance||Yellow or yellowish granular|
|Gel Strength (6.67%)||300 +/- 10|
|Viscosity (6.67%,60℃)||3.5- 5.5|
|Transparency (5%, mm)||300 Min|
|SO2||40 mg/kg Max|
Aerated confectionery can be defined as an aerated gelled product containing a mixture of carbohydrates, mainly sugar and different types of glucose syrup, whipping and/or stabilizing agents, flavor and color.
The aeration technique enables a liquid to be transformed into a foam by incorporating a certain volume of air in the form of finely divided bubbles.
This technique causes:
· An increase in volume, together with a decrease in density
· A modification of the viscosity and fluidity of the aerated mass, leading to a better stability
· A modification of the texture and organoleptic characteristics of the finished products
Aeration of the product leads to:
· A shorter texture
· A modification in the mouthfeel
· A reduction of stickiness and cold flow
· A decrease in sweetness
Three types of equipment can be used in the production of aerated confectionery:
· Planetary beaters
· Discontinuous beater under pressure
· Continuous beater under pressure
This equipment can be used in one step (all ingredients beaten together) or in two steps (sugar syrup is added to a whip). Planetary beaters have for a long time been used in the production of aerated confectionery. This type of equipment is still used in some countries for the production of nougat-type products.
Beating under pressure has nowadays almost fully replaced the planetary beaters. It can give the following advantages:
· Shorter beating time
· Easier transfer of the aerated mass
· More homogeneous production
· Better control of the density
· Possibility to replace air by an inert gas, i.e. formulations with fat