1. The function and application of Gelatin

Function: Gelatin is used in confectionery, water jellies and desserts, dairy products or functional food, for its versatility. Its functionalities include firming agent, formulation and processing aid, stabilizer and thickener, surface-active agent, and water finishing agent.

1. Gelatin

a) When added to warm liquids, the viscosity increases and forms a gel as the liquid cools.

b) The gel is thermoreversible meaning it can be melted back to liquid and cooled to re-gel several times. Products containing gelatin can also be frozen.

2. Binding of water

3. Formation of texture

4. Use as a thickening agent

5. Formation and stabilization of emulsion

6. Formation and stabilization of foam

 

Typical applications include:

1. Confectionery; Gelatin desserts; 2.  Dairy products and desserts;

Meat and fish, aspics, sauces.  4.Clarification

 

Advantages of Yasin Gelatin

1. The suitable viscosity

2. High Transparency and Transmittance;

3. Low bacteria Count;

4. Low Chromium Content.

5. Higher Swelling Ratio and Purity