Food Grade Gelatin
Food grade gelatin has a Bloom ranging from 80 to 280. Gelatin is a recognized safe food. Its most desirable properties are its melt-in-the-mouth properties and its ability to form a thermoreversible gel. Gelatin is a protein made by partial hydrolysis of animal collagen. Food grade gelatin is used as a gelling agent in making jellies, marshmallows, and soft candies. In addition, it is used as a stabilizer and thickener in making jams, yogurts, and ice cream, among others.
Candies are usually made with sugar, corn syrup, and water as a base. Flavorings, colorants, and texture modifiers are added to this base. Gelatin is widely used in candies because it foams, solidifies, or solidifies into lumps, dissolves slowly, or melts in the mouth.
Candies such as gummy bears contain a relatively high proportion of gelatin. These candies dissolve more slowly, thus prolonging the taste of the candy while making it smoother. Gelatin is used in whipped candies such as marshmallows to reduce the surface tension of the sugar syrup, stabilize the foam by increasing viscosity, solidify the foam through the gelatin, and prevent sugar crystallization. Gelatin is used in whipped candies at a level of 2-7%, depending on the desired texture. Foams made with soft candies use about 7% 200-275 Bloom gelatin. Marshmallow manufacturers typically use 2.5% 250 Bloom Type A gelatin.
Dairy and Desserts
Gelatin desserts date back to 1845, when a U.S. patent for "portable gelatin" was issued for use in desserts. Gelatin desserts remain popular: the U.S. market for gelatin desserts currently exceeds 100 million pounds per year.
Today's consumers are very concerned about caloric intake. Regular gelatin desserts are easy to make, delicious, nutritious, and available in a variety of flavors, with only 80 calories per half cup serving. Sugar-free versions have only 8 calories per serving. Buffering salts are used to maintain the proper pH for flavor and setting properties. Historically, small amounts of salt were added as a flavor enhancer. Gelatin desserts can be made using either Type A or Type B gelatin, with a Bloom between 175 and 275. The higher the Bloom, the less gelatin is needed to achieve proper setting (e.g., 275 Bloom gelatin requires about 1.3% gelatin, while 175 Bloom gelatin requires 2.0% gelatin to achieve the same setting point). Sweeteners other than sucrose may be used.
Meat and Fish
Gelatin is used to make various aspics, pork heads, cured meats, chicken rolls, glazed and canned hams, and aspic products. The gelatin's job is to absorb the juices from the meat and give shape and structure to products that would otherwise fall apart. Normal usage levels range from 1% to 5%, depending on the type of meat, the amount of broth, gelatin coagulation, and the texture desired in the final product.
Wine and juice clarification
Gelatin can be used as a flocculating clarifier to precipitate impurities during the production of wine, beer, cider and juice. It has the advantages of unlimited shelf life in the dry state, easy handling, fast preparation and good clarification effect.
Post time: May-08-2025