gelatin

                                   
Gelatin can be added to bread with a dosage of 3%-5%. It can prolong the aging time of bread, increase the volume of bread and the softness of bread. It is reported that more than 60% of the world's gelatin is used in the food and confectionery industry. In candy production, gelatin is used to produce milk sugar. Protein candy, cotton candy, fruit juice fudge, crystal fudge, rubber candy and other fudge. Make use of chewability and solubility of gelatin to increase taste. Gelatin has the function of absorbing water and supporting the skeleton. When gelatin particles are dissolved in water, they can attract and interweave each other, forming a stacked network structure, and condensing with temperature drop, so that sugar and water can be completely filled in the gel gap, so that the soft candy can maintain a stable form, that is, it will bear greater load and no deformation. Gelatin can control the crystal size of sugar crystals and prevent the relative separation of oil and water in syrup. As an emulsifier, the binder used in candy manufacturing can reduce brittleness, facilitate shaping and cutting, thus preventing the fragmentation of various types of candy and improving the yield.