Gelatin-Seasoning Sauce
-
Improves thickness
-
Facilitates thorough mixing
-
Prevents water separation
-
Emulsifying and oil-in-water capabilities
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 Seasoning Sauce
Edible gelatin is a widely used ingredient for thickening sauces and soups. Gelatin is a protein derived from animal collagen and is available in powder and sheet forms. When added to liquids, gelatin forms a gel-like substance that can be used to thicken sauces and soups.
Understanding the properties of the ingredient is important when using gelatin to thicken sauces and soups. Gelatin is a hydrophilic colloid, which means it is a substance that forms a gel when mixed with liquid. When gelatin is added to a liquid, it forms a molecular network that captures water and other ingredients, resulting in a thickened sauce or soup.
Gelatin is also a great thickening agent because it is tasteless and odorless. This means it does not alter the taste of the sauce or soup and does not add any off-flavors. Additionally, gelatin has heat stability, meaning it does not break down when heated. This makes it an ideal thickening agent for sauces and soups cooked at high temperatures.
Seasoning Sauce
Gelatin, as an excellent emulsifier in oil-in-water systems, can also be used for the production of stable sauces. Oil-based sauces such as dressings, mayonnaise, and salad dressings require emulsifiers and stabilizers, especially when they have low fat content and high liquid phase.
Gelatin helps prevent sauces breakdown. To avoid the separation of these two substances, it is necessary to adjust the surface tension at the contact surface.
Gelatin has a water absorption capacity up to 10 times its own weight, making it a highly effective water binder. It is a perfect choice for low-calorie sauces, providing a smooth consistency, creamy texture, and beautiful gloss.
- Improves thickness
- Facilitates thorough mixing
- Prevents water separation
- Emulsifying and oil-in-water capabilities
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
