Gelatine

Description

• Gelatine is from 100 % natural sources, safe and good for health, used widely in food and pharmaceutical products.
• Gelatine has many special and unique functional properties. In cool water, it expands to absorb water and turn water into a gel structure. In hot water, it is completely soluble. Viscosity is suitable for each application, with no crystals forming.
• Gelatine contains 85% to 95% protein and 9/10 essential amino acids which are important to the normal function of the human body.
• No lipid, sugar and cholesterol. Furthermore, gelatine is a natural ingredient with no ‘E number’, which is so important in today’s market where a clean label is essential.
• Gelatine is also certified GRAS by FDA

Standards

• Type A gelatines are gel strengths ranging from 130 to 300 Bloom.
• Particle sizes: between 6 and 100 mesh; grains.
• pH: 4.5 6.0
• Moisture: ≤ 15 %
• Shelf-life: 5 năm

Applications

• Whipping agent and foaming ability
• Gelling properties: good dispersion, fast dissolution and good stability.
• Thickening agent.
• Ice cream: creating a soft structure, preventing the water separation and the formation of ice crystals, preventing ice cream from melting
• Texture for pudding, mousse, yogurt, jelly, cake;  gummy candies, marshmallows.