Gelatine Wholesale Price Thickener Bovine Gelatin Food Grade Gelatine Powder

Gelatin, colourless to light yellow solid, in powder, flakes or lumps. Glossy, odourless, tasteless. Relative molecular mass about 50,000-100,000. relative density 1.3-1.4. insoluble in water, but when immersed in water, it can absorb 5-10 times the water and swell and soften. if heated, it dissolves into a colloid and becomes a gel when cooled to below 35-40°C. if the aqueous solution is boiled for a long time, the nature changes due to decomposition and no longer forms a gel after cooling. Insoluble in ethanol, ether and chloroform, soluble in hot water, glycerin, propylene glycol, acetic acid, salicylic acid, benzodicarboxylic acid, urea, thiourea, thiocyanate and potassium bromide, etc. It does not coagulate at concentrations below 5% and usually forms a gel at 10% to 15% of the solution. The temperature of gelation varies with concentration, co-existing salts and pH. Viscosity and gel strength vary depending on the relative molecular mass distribution and are also influenced by pH, temperature and electrolytes. If the solution is exposed to formaldehyde, it becomes an irreversible gel insoluble in water. The product is susceptible to moisture absorption and spoilage due to bacteria and care should be taken when storing it. When hydrolysed, various amino acids are obtained.

Confectionery additives
It is reported that more than 60% of the world's gelatine is used in the food confectionery industry. In confectionery production, gelatine is used to produce soft candies such as milk candies, meringue, marshmallows, juice fondant, crystal flower fondant and gummy candies. Gelatine has the function of absorbing water and supporting the skeleton. When gelatine particles are dissolved in water, they attract and interweave with each other, forming a net-like structure with stacked layers and coalescing as the temperature drops, so that the sugar and water are completely filled in the gel void, so that the soft candy can maintain a stable form and not be deformed even under a large load. The general amount of gelatine added to the confectionery is 5% to 10%. The best results are achieved with a gelatine dosage of 6% in crystal flower candies. In gummy candies the amount of gelatine added is 6.7%. In nougat it is 0.6% to 3% or more. In the thick syrup of confectionery mucilage the dosage is 1.5% to 9%, and the ingredients of sugar-flavoured ingots or date sweets require 2% to 7% gelatine. In the production of confectionery, the use of gelatine is more elastic, tough and transparent than starch and agar, especially in the production of flexible, full-flavoured fondant and milk sugar, which requires gelatine with high gel strength.
Frozen food improver
Gelatine can be used as a jelly agent in frozen foods. Gelatine jelly has a low melting point, is easily soluble in hot water and has the characteristic of melting in the mouth, and is often used to make meal jellies and grain jellies. Gelatine can also be used to make jellies. Gelatine jellies do not crystallise in warm and not yet dissolved syrup, and warm jellies can be re-formed into jellies after the clot has been stirred up. Gelatine is used as a stabiliser in the production of ice cream and ice-cream. Gelatine is used in ice cream to prevent the formation of coarse ice crystals, to keep the tissue fine and to reduce the rate of melting. In order to obtain a good ice cream, the amount of gelatine must be appropriate. The general amount of gelatine in ice cream is 0.25% to 0.6%. Any gelatine of jelly strength can produce good ice cream, but the different strengths must be matched with the corresponding concentrations.
Improvers for meat products
Gelatine is added to meat products as a jelling agent and is used in the production of aromatic wild boar, meat jelly, canned ham, mouth strips, veal, ham pies, canned meat and Zhenjiang delicacies to improve the yield and quality of the products. Gelatine can also act as an emulsifier for some meat products, such as emulsifying the fat in pâtés and cream soups, and protecting the original characteristics of the product. In canned food, gelatine can also be used as a thickening agent, often adding powdered gelatine, or adding one part gelatine, two parts water to make a thick gelatine jelly.
Clarifying agent for beverages
Gelatine is used as a clarifying agent in the production of beer, fruit wine, dew wine, fruit juice, yellow wine and milk beverages. The mechanism of action is that gelatine can generate flocculent precipitation with tannin. After standing, the flocculent colloidal particles can adsorb, coalesce and co-sink with the turbidity, and then be removed by filtration. For different beverages, gelatine can be used together with different substances to achieve different effects. For example, in the production of mulberry juice, gelatine is used as a clarifying agent together with tannins and silica gel. In the case of the Batan nut milk drink, gelatine can be used as a compound thickener together with sodium alginate to create a unique and tasty milk drink. The amount of gelatine added varies for different beverages. In juice drinks, gelatine is added in amounts of 2% to 3%, and in the clarification of prune juice an aqueous solution containing 1% gelatine is used. In beer clarification an aqueous solution containing 0.5% gelatine is used. In the production of tea beverages, gelatine can be used in conjunction with different substances to improve the quality of tea beverages. For example, in the preparation of black tea, gelatine and silica gel work together to prevent clouding of black tea beverages due to long-term storage. In the preparation process of green tea, after the mixture of gelatine and vinylpyrrolidone treatment, green tea cold beverages can obtain good palatability.
Food coating materials
In recent years, gelatine has been used more often in Japan and other countries for food coating. Gelatine coating on the food surface has the following advantages: (1) When two different foods are combined together, gelatine coating can inhibit the browning reaction. (2) It prevents the food from absorbing moisture and stiffening. Coating edible gelatine on the surface of powdered and granular sugars prevents the sugar from absorbing moisture and avoids the caking phenomenon. (3) It can make the food surface shiny and improve the quality of food. (4) It can prevent the food from spoiling and oxidation. Gelatine at a concentration of 10% to 15% forms a coating suitable for hams, cured meats, sausages and cheeses, etc. It prevents food spoilage and prolongs the shelf life of food. (5) Gelatine acts as a stabiliser to prevent products from drying out and deforming. (6) Preservation role, in the soaking of fruits and vegetables in the sugar solution, add gelatine solution, in the surface of fruits and vegetables to form a skin film, can ensure the freshness of food and natural flavour.
In food production, gelatine is also used to make cakes and various kinds of icing. Due to the stability of gelatine, this icing does not seep into the cake even on hot days when the liquid phase increases, and it also controls the size of the sugar crystals. Gelatine can also be used to make coloured beads for coloured bead ice cream and sugar-free cans. In food packaging, gelatine can be synthesised into gelatine films. Gelatine films are also known as edible packaging films and biodegradable films. It has been proved that gelatine film has good tensile strength, heat sealability, high gas and oil resistance and moisture resistance. The biodegradable films synthesised from gelatine by Chen Jie et al. are mainly used for fruit preservation, meat preservation, food packaging or direct consumption.

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