Gelatin–Confectionary
- Gelation
- Adhesive
- Improved stability
- Improve taste
- Increase elasticity and ductility
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 confectionary
Gelatin has been used in food processing for hundreds of years and is now a necessary ingredient in candy foods to create excellent texture. Gelatin has unique thermal reversibility and is essential in many candy applications. Its popularity is also attributed to its functions such as gelation, foaming, stability, thickening, adhesion, and emulsification. Gelatin is water-soluble and compatible with most other hydrophilic colloids, including plant colloids such as agar, alginate, carrageenan, and pectin, as well as sugars, corn syrup, edible acids, and spices.
Gelatin has a wide range of uses, coupled with our extensive technical and formula expertise, you can achieve the desired results, and we can meet the different needs of customers. Just change the strength or viscosity of gel, the type or concentration of gelatin, and you can get a variety of ideal choices.
1.soft candy
Soft candy is made by mixing raw materials such as juice, gelatin, syrup, and sugar. The taste of soft candy is soft and elastic, presenting a translucent color.
Because the melting point of gelatin is close to human body temperature, it is used as a filling agent for soft candy and semi soft candy, which can melt at temperatures close to body temperature. Therefore, they have an extremely smooth taste, wonderful melting experience, and ideal flavor release.
2.Chewing candy
3.functional candy
Gelatin can endow chewing sugar with strong gel property, make it have solid taste and shape, more elasticity and chewiness, and can extend the chewing time in the mouth. Gelatin can also provide stability for chewing gum, preventing it from deforming or melting during storage and transportation. Gelatin, as an adhesive, can effectively bond syrup and other components, ensuring the overall structure and consistency of chewing sugar.
Functional gummies are one of the rapidly growing nutritional products worldwide. By incorporating functional ingredients such as vitamins, minerals, fiber, or collagen, these products can offer health and wellness benefits. Many brands of gummies have surpassed the traditional confectionery industry. With the use of gelatin, we can provide support and assistance to help you enter this ever-expanding market.
4.Marshmallow
In marshmallow making, gelatin is used as a gelling agent to help create the soft, fluffy texture of the candy. The gelatin is combined with sugar syrup, which is heated and whipped to create a stable foam. This foam is then cooled and cut into the familiar marshmallow shapes. The amount of gelatin used can control the firmness and elasticity of the marshmallows. Gelatin also helps prevent the marshmallows from becoming too sticky or wet.
- Gelation
- Adhesive
- Improved stability
- Improve taste
- Increase elasticity and ductility
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
Introduction to Collagen Products
| Weight | 25 kg |
|---|---|
| Dimensions | 90 × 45 × 10 cm |
| GRAIN SIZE | 8mesh-60mesh |
