Edible Skin Gelatin
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edible skin gelatin
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The versatility of skin gelatin in the food industry makes it an ideal choice for confectionery, dairy, desserts, bakery/cereal, and meat products. In confectionery products, gelatin acts as an agent to provide varying degrees of texture and elasticity. In dairy products, it stabilizes properties in yogurts, sour creams, ice cream and milk based desserts, while adding a creamy mouth sensation to low or non-fat products.
Gelatin in meat products such as ham and aspic improves the appearance and makes the product easy to slice. Gelatin desserts, marshmallows, icings, frozen treats and bakery glazes rely on gelatin as an important ingredient.
Gel Former: gelled desserts, lunch meats, confectionery, pate, aspics, and other
Whipping Agent: marshmallows, nougats, mousses, souffles, whipped cream, and other
Protective Colloid: confectionery, icings, ice cream, frozen deserts and confections
Binding Agent: meat rolls, canned meats, confectionery, cheeses, dairy products, and other
Clarifying Agent: beer, wine, juices, and other
Film Former: coating for fruits, meats
Thickener: powdered drink mixes, gravies, sauces, soups, puddings, jellies, syrups dairy products, and other
Process Aid: microencapsulation of colors, flavors, oil, vitamins, and other.
Emulsifier: cream soups, sauces, flavorings, meat pastes, whipped cream, confectionery dairy products, and xxxxx
Stabilizer: cream cheese, chocolate milk, yogurt, icings, cream fillings, Adhesive Agent: confectionery, frostings seasonings, meat products.
Skin gelatin is made from animal Skin, usually skin gelatin whose jelly strength is lower at higher viscosity comparing with bone gelatin.
1) . Jelly Strength (6.67%) :80bloom~ 220blooms
2) Viscosity (6.67%) :2.5mpa. s~4.8mpa. s
3) . Moisture:14% max
4) . Escherichia coli: absent ing
Staphylococcus aureus: absent ing
Proteolytic bacteria: absent ing
Salmonella: absent ing
5) . Sight sense: Light yellow or off white to primrose yellow