Gelatin-Ice Creams
- Improve smooth texture
- Reduce sugar content
- Stabilize the fat
- Reduce the formation of ice crystals
Product Introduction：
Gelatin is a widely used natural substance, usually extracted from the skin, bones, or cartilage of animals. It exists in the form of colorless and tasteless gel, with excellent gel property and solubility.
Gelatin plays an important role in the food industry. It can be used as gel agent, stabilizer, thickener, emulsifier, dispersant, etc. It is widely used in the food manufacturing process of Jelly, candy, pudding, Cream, Meat Products etc. Gelatin gives food a rich taste and texture, increasing its consistency and elasticity.
In addition to the food industry, gelatin is also widely used in the fields of pharmaceuticals and cosmetics. In the pharmaceutical industry, gelatin is often used to make capsules and tablets to aid in the swallowing and release of drugs. In the cosmetics field, gelatin can be used to make facial mask, skin care products, shampoo and other products to provide moisturizing, moisturizing and softening effects.
In addition, gelatin also has a rich protein content, mainly composed of collagen. Collagen is crucial for maintaining the health of skin, bones, and joints. Therefore, gelatin not only provides the delicious taste of food, but also has nutritional value, making it an ideal choice for pursuing a healthy lifestyle.
Characteristic one
Edible gelatin is extracted from the skin, bones, or cartilage of animals. It contains 18 types of amino acids and 90% collagen protein, which provides abundant health and beauty benefits. It is a non-fat, high-protein substance that is cholesterol-free.
Characteristic two
Edible gelatin is an important natural food additive that is widely used in various fields such as food, pharmaceuticals, and cosmetics. It serves as a gelling agent, stabilizer, thickener, foaming agent, emulsifier, dispersant, and clarifying agent.
Characteristic three
Edible gelatin, with its remarkable gelling properties, excellent solubility, and rich protein content, brings endless possibilities for innovation in the food industry. Whether it’s enhancing texture, stabilizing emulsions, providing nutrition, or creating a complete product line, gelatin can meet your needs.
Gelatin’s application in Ice Creams
Gelatin, as a stabilizer, can inhibit sugar crystallization and reduce the formation of crystals in solutions. In a 70% syrup, a 1.5% concentration of gelatin can inhibit crystal formation.
In Ice Cream, gelatin can prevent the formation of icy crystals, hinder ice crystal growth, create a soft and smooth texture, reduce melting speed, and achieve a solid and smooth consistency.
Gelatin can also enhance the resistance of ice cream to temperature fluctuations during storage. When used in combination with other stabilizers, gelatin can create products with different textures and slow down the melting speed of ice cream in the mouth.
Ice Creams
In the production of ice cream, gelatin can be used to absorb excess moisture, form a network structure, and make the ice cream denser and softer. At the same time, it can prevent crystal formation and separation, resulting in a smoother and more delicate texture. This is crucial for creating ice cream with better mouthfeel.
Furthermore, due to gelatin’s gelling properties, it can enhance the stability of ice cream, preventing bubble bursting and melting. This means that ice cream can maintain its volume and flavor for a longer period without becoming runny or experiencing flavor degradation.
Fat is an important ingredient in ice cream and gelato, but it tends to separate during the freezing process. Gelatin can act as a stabilizer for fat, helping it to remain uniformly dispersed and preventing separation.
Furthermore, due to gelatin’s gelatinous structure, fruit juice or other liquids can be better held together, making them more solid, flavorful, and avoiding any leakage or separation.
- Improve smooth texture
- Reduce sugar content
- Stabilize the fat
- Reduce the formation of ice crystals
Usage:
The gelatin particles and water, according to 1:10, that is 1 part of gelatin powder and 10 parts of cold water soak, (the proportion of adding water can be adjusted according to the production process) 40-60 minutes, after the expansion of water absorption and then indirect heating dissolved, the sol can not be directly heated, the sol temperature is controlled below 80℃, completely heated dissolved into the glue state can be added and used.
The Optional Particle Size Is:
- 0.3mm 60 mesh fine grinding
- 0.5mm 35 mesh fine grinding
- 0.8mm 20 mesh fine grinding
- 3mm 8 mesh fine grinding
| Weight | 25 kg |
|---|---|
| Dimensions | 90 × 45 × 10 cm |
| GRAIN SIZE | 8-60MESH |
