| Certificates/Standards: | N; |
| Monthly Output: | Not provided |
| Regional: | Not provided |
| Packaging Information: | Not provided |
| Mode Of Payment: | Not provided |
| Delivery Lead Time: | Not provided |
| Main Sales Markets: | North America，Central/South America，Western Europe，Eastern Europe，Australasia，Asia，Middle East，Africa |
| Sample Provided: | No |
| Sample Policy: | Not provided |
| Minimum Quantity: | Not provided |
Edible gelatin is a protein derived from animal skin, bones, and connective tissues, primarily composed of collagen. It is produced through a hydrolysis process and possesses properties such as gelling, thickening, and stabilizing.
Characteristics and Functions of Edible Gelatin
1. Characteristics:
Gelling Property: Forms gels in water, providing elasticity and texture to food.
Solubility: Easily dissolves in hot water and forms a gel upon cooling.
Stability: Remains stable in acidic or alkaline environments.
Transparency: Forms transparent or semi-transparent gels, enhancing food appearance.
Low Calorie: Low in fat and cholesterol, suitable for healthy diets.
2. Functions:
Thickening Agent: Increases food viscosity and improves texture.
Stabilizer: Prevents food from separating or settling.
Gelling Agent: Used in making gel-based foods like jelly and pudding.
Emulsifier: Helps mix oil and water, maintaining food uniformity.
Applications of Edible Gelatin
1. Food Industry:
Confectionery: Gummy candies, marshmallows, jelly, etc.
Dairy Products: Yogurt, cheese, ice cream, etc.
Meat Products: Ham, sausages, canned meat, etc.
Baked Goods: Mousse, cakes, puddings, etc.
2. Pharmaceutical Industry:
Capsules: Used in the production of medicinal capsules.
Health Supplements: As an ingredient in nutritional supplements.
3. Cosmetics:
Skincare Products: Used in masks, lotions, etc., for moisturizing and firming effects.
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