Application of Gelatin in Food
Release time:
2024-09-09
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Abstract
frozen food improver
In frozen foods, gelatin can be used as a jelly. Gelatin jelly has a low melting point, is easily soluble in hot water, and has ready-to-eat properties. It is commonly used to make jellies and edible jellies. Gelatin can also be used to make jelly. Gelatin jelly does not crystallize in warm syrup that has not yet melted. After the clot is crushed, a mild jelly can be re-formed.
As a stabilizer, gelatin can be used in the production of ice cream, ice cream, etc. The role of gelatin in ice cream is to prevent the formation of coarse ice crystals, keep the tissue fine and slow down the melting rate. In order to obtain an excellent ice cream, the amount of gelatin must be appropriate. The general amount of gelatin in ice cream is 0.25-0.6%.
meat improver
Gelatin is added to meat products as a jelly to produce flavorful qualities such as wild boar, meat jelly, canned ham, pasta, veal, ham pie, canned meat and Zhenjiang vegetable meat.
Gelatin can also be used as an emulsifier in certain meat products, such as emulsifying the fat of meat sauces and cream soups, and to protect the original properties of the product. In canned foods, gelatin can also be used as a thickener, usually adding powdered gelatin or a thick jelly consisting of one part gelatin and two parts water.
beverage clarifier
Gelatin can be used as a clarifying agent for beer, fruit wine, liqueurs, fruit juices, rice wine, almond milk drinks and other products. The mechanism of action is that gelatin can form flocculation precipitation with tannin. After standing, the flocculent colloidal particles can be adsorbed, coagulated and agglomerated, and turbid, and then precipitated by filtration, and then removed by filtration.
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