​Application of Gelatin in Food

Gelatin is soluble in a neutral aqueous solution, with a molecular weight of 70~90kD, which plays a great role in the food industry. Next, let us learn about the application of Gelatin in food. Here are some answers.

Here is the content list:

Candy additives.

Frozen food improver.

Meat product improver.

Candy additives.

According to reports, more than 60% of Gelatin worldwide is used in the food and candy industry. In the production of candy, gelatin is used to produce soft candies such as toffee, marshmallow, and gummy candies. Gelatin has the function of absorbing water and supporting the framework. After gelatin particles are dissolved in water, they can attract and interweave each other to form a network structure of laminated layers. It condenses as the temperature drops, so that the sugar and water are completely filled in the gel voids, while the soft candy can maintain a stable shape. And the general dosage of Gelatin in candies is 5%-10%.

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 the characteristic of melting in the mouth. Gelatin jelly will not crystallize in warm but not melted syrup. Gelatin can be used as a stabilizer in the production of ice cream, ice cream, etc. The function of gelatin in ice cream is to prevent the formation of coarse ice crystals, keep the tissue fine and reduce the melting speed. To obtain a good ice cream, the content of gelatin must be appropriate. The general dosage of gelatin in ice cream is 0.25% to 0.6%. Any gelatin with jelly strength can make good ice cream, but different strengths must be matched with corresponding concentrations.

Meat product improver.

Gelatin is added as a jelly to meat product for the production of fragrant wild boar, aspic, canned ham, noodles, veal, ham pie, canned meat, and Zhenjiang meat products. Improve the output and quality of products. Gelatin can also act as an emulsifier for some meat products. Such as emulsified meat sauce and cream soup fat, and plays a role in protecting the original characteristics of the product. In canned food, gelatin can also be used as a thickening agent, often powdered gelatin is added, or a thick jelly made by adding one part of gelatin and two parts of water.

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