Food Gelatin

Jelly strength:80 bloom -240 Bloom
Viscosity: 20mps- 50mps
Tranceparency: 80mm - 400mm
Moisture:12%-16%
Size:8-80 mesh
Food Gelatin is

light yellow to yellow fine grain. This product consists of 18 types of amino acid
As a Food Ingredient,Gelatin is truly remarkable in terms of its many functional properties in food applications.



Production Process



Pre-treatment
First of all, the fat and minerals are removed from the raw materials. Afterwards two different pre-treatment methods are used, depending on the raw material and on the final application of the gelatine.
Alkaline procedure
The connective tissue of cattle is highly interconnected and is therefore pre-treated with lime in a process lasting several weeks. This brings about a gentle change to the collagen structure. After this treatment, the collagen is soluble in warm water and can thus be separated from the rest of the raw material.
Acid procedure
The collagen connective tissue from pigskin is not so heavily interconnected. Here, a one-day acid treatment with subsequent neutralization and the intensive rinsing out of the salts is sufficient to extract the collagen.

Extraction
The pre-treated raw materials are now treated with hot drinking water and extracted in several stages. The temperature of the hot water is a parameter for the jelly strength: the lower the temperature of the water, the higher the gel strength (bloom value) of the extracted gelatine.
Cleaning
The extracted solutions are freed of traces of fat and fine fibres in high-performance separators. Even the finest impurities are removed by filtration, in a similar way to the beverages industry. In a last purification stage the gelatine is freed of calcium, sodium, residual acid and other salts.
Thickening
The gelatine solution is now concentrated in vacuum evaporators and thickened to form a honey-like solution.

Drying
The highly concentrated gelatine solutions are sterilized, cooled, set and dried under strict hygienic conditions. In this process, “gel noodles” are formed that are ground into grains when dry.
The quality and purity of the gelatine is ensured by detailed quality control.
All of these steps are indispensable for gelatine manufacture and have been used for decades to manufacture high-quality gelatine.

Gelatin as a Food Ingredient
It can function as a gel, a whipping agent to foam and aerate, a protective colloid, a binding agent, a film former, a thickener, a processing aid, an emulsifier, a stabiliser or as an adhesive. In some applications, several of these functions are called upon together.

Gelatin desserts
Gelatin desserts are perhaps the most widely known use of gelatin to people of all ages. They can be traced back to 1845, when a US patent was issued. Over 150 years later, they remain popular worldwide.
Confectionery
Gelatin confections are typically made from a base of sugar, corn syrup and water. To this are added flavour, colours and texture modifiers. Gelatin is widely used in confectionery because it gels, foams or solidifies into a piece that dissolves slowly in the mouth, gently releasing flavours and creating a smooth taste sensation.
Dairy products
Gelatin acts as both a texturiser and a stabiliser in many dairy products, including yoghurts and supreme ice creams. In yoghurts it helps avoid the floury texture of starches, while in ice creams it controls the excess formation of ice crystals. In both yoghurt and ice cream, as with similar dairy desserts or iced confections, gelatin melting at body temperature provides a smooth creamy sensation and allows the full release of flavours and aromas.
Gelatin in meats
There are jellied meat products of many kinds. For example, gelatin is use in gel aspics, glazed and canned meats. Its main function is to absorb meat juices and give form and structure to products that would otherwise fall apart.

Beverages
By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of wine, beer, cider and juices. It has the advantages of unlimited shelf life in its dry form, ease of handling, rapid preparation and brilliant clarification.
Low fat and 'Lite' foods
Gelatin's unique properties are utilised in the production of many 'lite' foods and items such as margarine and other low fats.