The versatility of gelatin in the food industry makes it an ideal choice for confectionery,
dairy, desserts, bakery/cereal, and meat products. In confectionery products,
gelatin acts as an agent to provide varying degrees of texture and elasticity.
In dairy products, it stabilizes properties in yogurts, sour creams, ice
cream and milk based desserts, while adding a creamy mouth sensation to low or
non-fat products.
Gelatin in meat products such as ham and aspic improves the appearance and makes
the product easy to slice. Gelatin desserts, marshmallows, icings, frozen treats
and bakery glazes rely on gelatin as an important ingredient.
Gel Former gelled desserts, lunch meats, confectionery, pate, aspics, and other
Whipping Agent marshmallows, nougats, mousses, souffles, whipped cream, and other
Protective Colloid: confectionery, icings, ice cream, frozen deserts and confections
Binding Agent meat rolls, canned meats, confectionery, cheeses, dairy products,
and other
Clarifying Agent beer, wine, juices, and otherFilm Former: coating for fruits, meatsThickener: powdered drink mixes, gravies, sauces, soups, puddings, jellies, syrups
dairy products, and other
Process Aid: microencapsulation of colors, flavors, oil, vitamins, and other.Emulsifier: cream soups, sauces, flavorings, meat pastes, whipped cream, confectionery
dairy products, and xxxxx
Stabilizer: cream cheese, chocolate milk, yogurt, icings, cream fillings, Adhesive
Agent: confectionery, frostings seasonings, meat products.
Skin Gelatin:Skin gelatin is made from animal Skin, usually skin gelatin whose jelly strength
is lower at higher viscosity comparing with bone gelatin.
1).Jelly Strength (6.67%):80bloom~ 220blooms 2)Viscosity (6.67%):2.5mpa.s~4.8mpa.s 3).Moisture:14% max 4).Escherichia coli: absent ing Staphylococcus aureus: absent ing Proteolytic bacteria: absent ing Salmonella: absent ing 5).Sight sense: Light yellow or off white to primrose yellow
Sell Skin Gelatin
