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:
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:
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.
Aerated and Two-layer desserts
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.
|Physical and Chemical Items|
|Viscosity (6.67% 60°C)||mpa.s||2.8-4.5|
|Total Bacteria Count||CFU/g||≤1000|