Gelatin has historically been consumed as an edible product due to its unique functional properties, including gelling, thickening, emulsifying and stabilizing functions, and has been widely used as a texture stabilizer and detergent in beverages. With its ability to impart texture, mouthfeel and structure to food products, gelatin has become an important ingredient in many culinary applications.
Products Description
Specification: 80-280bloom
Content: Beef skin
Shelf Life: 2 years
Instruction for use: 1:15 in water
Color: Light yellow
Mesh: 8-60 mesh
Grade: food grade
MOQ: 1000kg
Jelly and Gummy Candies
Gelatin is often used in the preparation of jellies, jams, marmalades, fruit spreads, and gummy candies (such as jujubes, gummi bears, licorice). As a thermoreversible hydrocolloid, gelatin contributes to the texture and firmness of these treats while maintaining their desirable mouthfeel. When heated, gelatin dissolves into liquid form, only to regain its gel-like state upon cooling.
It has a jelly strength of approximately 200 (bloom)/220 (bloom)/230 (bloom) /250 (bloom) /260 (bloom)/270 (bloom)/280 (bloom)/300 (bloom)and a viscosity of approximately 1.5mPa.s./3.5-5.5 mPa.s.
Pudding and Custard
Gelatin helps provide a smooth and creamy consistency to desserts such as panna cotta, mousse, custards, flan, and cheesecake. Its ability to disperse evenly, along with good resistance to syneresis, ensures the stability of these dairy-based dishes.
Yogurt and Ice Cream
Gelatin is sometimes added to yogurt and ice cream to improve their textural characteristics, giving them a more velvety feel and preventing ice crystal formation. Its thermal stability and resistance to degradation under acidic conditions make it suitable for usage in low-pH foods like yogurt.
Baked goods
Gelatin serves as an egg white substitute or supplement, contributing to the volume, structure, and texture of baked goods like angel food cakes, meringues, and souffle. Using gelatin can help increase the lightness and height of these aerated confectionaries.
Meat and Seafood Products
Gelatin can aid in the development of natural casings for sausages or contribute to the texture and flavor of meat products like frankfurters, hot dogs, mortadella, and bologna. In seafood applications, gelatin can be used as a binding agent in fish balls, surimi, and other extruded products to reinforce their texture and reduce flake shedding.
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