Gelatine is a hydrolyzate of collagen. It is a non-fat, high protein and cholesterol-free food. It is a kind of natural nutritive food thickener. After eating will not make people fat, it will not lead to physical decline. Gelatin is also a strong protective colloid, emulsifying power, after entering the stomach can inhibit milk, soy milk and other proteins due to the role of acid-induced coagulation, which is conducive to food digestion.
Edible gelatin is the use of pigs, cattle, sheep and other animals, bone and skin collagen. By degeneration degradation processing. It Contains more than 8 kinds of L-type aminoacids, is a pure protein. Edible gelatin does not contain fat and cholesterol. It can easily be absorbed by the body. Edible gelatin with the hair made of have a certain effect for certain diseases, especially in the development of children with the ideal nutritional value.
|Gel strength of edible gelatin for references|
|cotton candy||foaming agent||220 bloom g or more|
|Jelly sweets||stabilizer||220 bloom g or more|
|toffee||tackifier||120~150 bloom g|
|chewing gum||freezing agent||160 bloom g or more|
|nougat||stabilizer||180 bloom g or more|
|aerated candy||aerating agent||200 bloom g or more|
|pork jelly salad||freezing agent||120 bloom g or more|
|ice cream||emulgator||150 bloom g or more|
|cakes||emulgator||150 bloom g or more|