Gelatin-Wine and beverages
- Control product microbial formation
- Clarifier
- Improve product color
- Improve product transparency
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 Wine and beverages
Gelatin is a natural clarifying agent that separates suspended particles and sediments from liquids, making them clearer. Using gelatin is simple – just add it to wine or juice, stir well, and wait for a period of time. The suspended particles and sediments will settle at the bottom, resulting in a clearer liquid.
Furthermore, gelatin can also improve the texture of wine and juice, removing impurities that may affect the taste and quality, resulting in a smoother product.
Wine and beverages
During the production process of wine,impurities and precipitates will be generated. Gelatin is a natural protein that can combine with these impurities and precipitate to form large clumps. These clumps deposit in the wine and are filtered out, making the wine increasingly clear. This process is commonly referred to as “gelatin clarification”. In addition, gelatin can also regulate the taste and color of wine.
Edible gelatin is particularly suitable for clarifying red wine, beer, and apple juice, which can improve the transparency of the product and reduce the astringency of the finished beverage without having a negative impact on the taste.
In all red wine producing regions, edible gelatin is one of the commonly used clarifiers. Edible gelatin is an excellent microbial indicator, edible clarifier, and does not change the color of the product.
- Control product microbial formation
- Clarifier
- Improve product color
- Improve product transparency
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
Documentation:
| Weight | 25 kg |
|---|---|
| Dimensions | 90 × 45 × 10 cm |
