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Classification and Function of Gelatin
Gelatin (English: Gelatin, known as fish gelatin in Hong Kong, also transliterated as gelatine) is made from the protein in animal skin and bone, namely collagen. The main component of gelatin is protein, with light yellow transparent, is a kind of odorless gum.
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Edible gelatin is a high protein without fat and cholesterol. It is a natural food thickener. After eating will not make people fat, will not reduce the body's physical strength. It is also a protective colloid. After entering the stomach and intestines, it can inhibit the aggregation of milk and other proteins caused by gastric juice, which is conducive to food digestion. The application of edible gelatin in the food industry has a history of decades, and a set of strict inspection and acceptance standards have been formed, which can be eaten with confidence. Common snacks such as jelly, candy, cakes, etc. have added edible gelatin. Adding it in moderation is not only harmless, but also helps us to have a rich taste while helping us to be healthy. However, when we buy these snacks, we must find large manufacturers and avoid small workshops.
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What is the difference between edible gelatin and medicinal gelatin?
Edible gelatin dry, clean, uniform, no inclusions, through the diameter of 4mm, 5 mesh standard sieve. Processed into 10-120 mesh such as milk powder. Contains 18 kinds of amino acids and 90% collagen, has rich health and beauty effects, has excellent colloid protection, surface activity, viscosity, film formation, suspension, buffering, penetration, stability and water solubility, used for aspic, canned, candy, Sausage, vermicelli, instant noodles, ice cream, etc. Medicinal gelatin, like edible gelatin, photographic gelatin and industrial gelatin, is a kind of gelatin product classified according to the different uses and quality index requirements of gelatin. The appearance is light yellow or yellow particles, dry, clean, uniform, no inclusions, and the solution has no peculiar smell. Products are mainly used as soft and hard capsules, hemostatic sponge, tablet sugar coating raw materials. Sometimes it is customary to refer to medicinal gelatin as medicinal gelatin, or medicinal gelatin, which is a concept.
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Have you ever thought about the texture of food?
Have you ever thought about the texture of food? The consistency of what you eat is as important as the structure and taste. Texture includes the physical properties of the food, as well as characteristics such as feel (including mouthfeel), appearance, hardness, adhesion, viscosity, and cohesion. The excellent properties of gelatin help manufacturers achieve the perfect food texture tailored to each specific product.
Nanyang Hongxin Gelatin Co., Ltd.
Mobile:+86-13569251918 +86-15139018756
Address: Tianshan Road, Chemical Industry Agglomeration Area, Guanzhuang Industrial Area, Nanyang City, Henan Province
Mailbox:nyhxmj@163.com
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