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Edible Beef Gelatin Powder for Food Industry
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Edible Beef Gelatin Powder for Food Industry
Gelatin (or Gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside beef skin (hide) and bones.Get more news about beef gelatin manufacturer,you can vist our website!
It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing Gelatin or functioning in a similar way are called Gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff
It is found in some gummy candies as well as other products such as marshmallows, Gelatin dessert, and some ice cream and yogurt. Household Gelatin comes in the form of sheets, granules, or powder.
Storage of gelatin:
Be set to cool, dry and ventilated place away from fire source
Sealed, prevent from rain, sunlight and strong acid or alkali
Lightly transport and protect from package damage
Raw material: fresh skin from healthy slaughtered cattle
Manufacture process: extraction, purification, concentration, polishing, filtration, drying, grinding, sifting and blending
Mesh: it can pass 4mm aperture sieve, we can supply produce 5-40 mesh and customize 20-80 mesh powder
Application:
Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Common examples of foods that contain Gelatin are Gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories
Eggs in aspic Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still used as a fining agent for wine and beer. Beside hartshorn jelly, from deer antlers, isinglass was one of the oldest sources of Gelatin