Food grade gelatin, candy, ham sausage, 100% content food additive,

Gelatin, a hydrolysate of collagen, is a high protein without fat and cholesterol. It is a natural nutritional food thickener. After eating, it will neither make people fat, nor lead to physical decline. Gelatin is also a powerful protective colloid with strong emulsifying power. It can inhibit the agglomeration of milk, soymilk and other proteins caused by gastric acid when it enters the stomach, which is conducive to food digestion.

Application scope of edible gelatin:

It can be used in the production of skin jelly, meat products, meat fillings, frozen juice meat, milk sugar, fruit juice fudge, rolled sugar, toffee, ice cream, yoghurt products, beer clarifier, compound emulsifying stabilizer, health food, salad, pudding, sugar frost, yolk juice, gelatin fudge, pastries, canned meat, ham sausage, etc.

Appearance: Pale yellow to yellow granular, with a small amount of powder.

Usage method:

According to the needs of the product, the quantitative gelatin is put into the cold water. After water absorption and expansion for 1 to 2 hours, the gelatin is heated to 60 degrees, or the quantitative gelatin is directly put into 70 to 80 degrees of hot water to stir and dissolve. The gelatin is placed in a 50 to 55 degree tank and mixed with other ingredients for 2 to 4 hours. If used for direct batching, gelatin can be ground into powder and mixed with other batches.

1. Immerse gelatin in cold water for 60 minutes to make it fully absorbent and swellable.

2. Then, gelatin was melted in a water bath below 70-80 degrees Celsius.

The dosage of food gelatin:

In meat products, meat filling products, frozen juice meat and other foods, the amount of gelatin is 2%-9%.

In the production of fruit juice fudge, the amount of gelatin is 2%.

In the production of toffee, the amount of gelatin is 0.4%-1.5%.

During the production of ice cream, the amount of gelatin was 0.1%.

Matters needing attention:

In the process of using edible gelatin, melting temperature should not be too high, because too high temperature will reduce the viscosity of gelatin.

When melting gelatin, we should adhere to the principle of "how much to use, how much to soak and how much to melt".

The gelatin solution should not be placed for more than half a day in order to avoid affecting the quality characteristics such as viscosity, emulsification and stability.

When melting gelatin, the time should not be too long, otherwise, the quality of gelatin will be reduced.