Русский
English
中國
Türkçe
Gelatin
Gelatin is a protein material obtained by acid (type A) and alkaline (type B) hydrolysis of the connective tissues of animal raw materials, followed by extraction with hot water. Gelatin differs in origin (pork, beef and fish raw materials), as well as in gel strength, measured in blooms. The dosage of gelatin in the final product depends on the latter indicator.
Due to its softness, plasticity, and the ability to melt in the mouth, gelatin is widely used in the confectionery industry: jellies, dairy desserts. Thanks to its ability to foam and provide excellent elasticity to the finished product, it is used in the production of marshmallows, soufflés.
Gelatin is used as a gelling agent, thickener, foaming agent, encapsulation agent. Gelatin is one of the most used hydrocolloids in the food industry. It is widely used in the composition of various products: confectionery, meat and dairy products.
Gelatin is a protein material obtained by acid (type A) and alkaline (type B) hydrolysis of the connective tissues of animal raw materials, followed by extraction with hot water. Gelatin differs in origin (pork, beef and fish raw materials), as well as in gel strength, measured in blooms. The dosage of gelatin in the final product depends on the latter indicator.
Due to its softness, plasticity, and the ability to melt in the mouth, gelatin is widely used in the confectionery industry: jellies, dairy desserts. Thanks to its ability to foam and provide excellent elasticity to the finished product, it is used in the production of marshmallows, soufflés.
Gelatin is used as a gelling agent, thickener, foaming agent, encapsulation agent. Gelatin is one of the most used hydrocolloids in the food industry. It is widely used in the composition of various products: confectionery, meat and dairy products.