Product Introduction
Gelatin is partially degraded by collagen in connective tissues such as cowhide, cowhide bone, fish scale, and fish skin to become light yellow to yellow granules or powder.
Gelatin also has stability, foaming, thickening, adsorption, molding, emulsification, compatibility and other characteristics.
Gelatin is one of the most important natural biopolymer materials, which has been widely used in food and pharmaceutical industries.
Daily consumption: In daily life, gelatin is used as an auxiliary raw material for making cakes, soups, frozen meat, salads, puddings, egg yolk juice, icing and other foods.
Special food: gelatin is rich in animal protein, high nutritional value. Infants, malnourished children, lung disease and diabetes patients and patients with high fever are preferred.
Food industry: In the food industry, gelatin is used as a gelling agent for the production of pastes, gelatinous snacks, jelly, sausages, canned meat, frozen beef, candied fruits, confectionery fillings and other confectionery (such as fudge, gummy candy, sugar-coated cream cake, nougat, chocolate, scented candy, chewing gum, cream candy); it is also a stabilizer and emulsifier for food such as ice cream, cream jelly, French snacks, mayonnaise, fruit puree cake, gravy, frozen milk, jam, gravy powder, jam powder, etc. In addition, beer and soda can be added with some gelatin to increase the mellow feeling.
Key words:Edible gelatin
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