Detalles esenciales
Cantidad (piezas):1
MOQ:1
Peso neto:25 kg
Envío:快递, 空运, 陆运, 海运
Introducción del producto
Gelatin is a food additive primarily used as a transparent gelling agent in food production. It is commonly applied in making jelly, ice cream, bread, and other foods. Its main functions include water retention, nutrient enhancement, energy provision, digestion promotion, and constipation relief. However, gelatin is strictly a food additive and cannot substitute for medication.
Key Functions:
Water retention, nutrient enhancement, energy provision, digestion promotion, and constipation relief.
Water retention, nutrient enhancement, energy provision, digestion promotion, and constipation relief.
Primary Applications:
Gelatin is categorized into edible gelatin, biomembrane materials, medical fibers, tissue repair and replacement, and industrial gelatin. The most widely encountered type is edible gelatin, which serves as a crucial ingredient and additive in the food industry. It acts as a gelling agent, stabilizer, emulsifier, thickener, and clarifying agent in products such as meat products, cakes (where it is called "Gelatin" in cake recipes), ice cream, beer, and fruit juices.
Gelatin is categorized into edible gelatin, biomembrane materials, medical fibers, tissue repair and replacement, and industrial gelatin. The most widely encountered type is edible gelatin, which serves as a crucial ingredient and additive in the food industry. It acts as a gelling agent, stabilizer, emulsifier, thickener, and clarifying agent in products such as meat products, cakes (where it is called "Gelatin" in cake recipes), ice cream, beer, and fruit juices.
Usage Instructions for Edible Gelatin:
Mix edible gelatin with cold water in a 1:3 ratio (one part gelatin to three parts water).
Soak for 40–60 minutes until the gelatin absorbs water and swells.
Dissolve the swollen gelatin via indirect heating (avoid direct heating) while maintaining a temperature around 75°C.
Do not add water during use.
Dosage in fruit-based gels or confections: 5%–10%.
Dosage in fruit-based gels or confections: 5%–10%.
Specifications for Edible Geltain:
