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Exploring the History and Benefits of Hydrolyzed gelatin Chinese Cuisine
Hydrolyzed gelatin has been a staple in Chinese cuisine for centuries. This versatile ingredient is used to make a variety of dishes, from savory soups to sweet desserts. Not only does it add flavor and texture to dishes, but it also has a number of health benefits.
Hydrolyzed gelatin is made by breaking down collagen-rich animal parts, such as bones and skin, into smaller molecules. This process makes the gelatin easier to digest and absorb. It is rich in amino acids, which are essential for healthy skin, hair, and nails. It also helps to strengthen bones and joints, and can even help to reduce inflammation.
| Product Name: | Gelatin Powder |
| Use type: | Functions such as gelation, foaming, stability, thickening, adhesion, and emulsification. |
| Shelf Life: | 2 Years |
| Content: | Animals Skin/Bone |
| CAS No.: | 9000-70-8 |
| Other Names: | Edible gelatin/Gelatin Powder/Gelatine |
| Model Number: | 240 Bloom-260 Bloom |
| Particle Size: | 8-60 Mesh |
| Minimum order quantity: | 500 Kilograms |
| HS CODE: | 3503001000 |
| Package: | 25Kg packing bag |
| Instruction for use: | Dissolve in water according to the use proportion |
In Chinese cuisine, hydrolyzed gelatin is used to make a variety of dishes. It is often used to thicken soups and sauces, and to give them a silky texture. It is also used to make jellies and puddings, as well as savory dishes such as dumplings and steamed buns.
Hydrolyzed gelatin is a versatile ingredient that can be used in a variety of dishes. Not only does it add flavor and texture, but it also has a number of health benefits. From strengthening bones and joints to reducing inflammation, hydrolyzed gelatin is an important part of Chinese cuisine.
