ZGL Introduces Several Uses of Gelatin

Gelatin manufacturer: Gelling capacity, viscosity and texture are three closely interrelated properties. They depend mainly on the structure of the colloid, the molecular size and the temperature. Gelatin is a chain-like mixture of polymers of varying lengths that forms a colloid or sol. These sols turn into a gel during cooling and back into a sol when heated.

This gelling process is a key feature of gelatin technology. Because the melting temperature of gelatin-based confections is close to body temperature, they have a rich mouthfeel, a pleasant melting experience and ideal flavor release. For hard candies, gelatin with high gel strength is recommended. Conversely, gelatin with low gel strength produces a soft texture. The gelling ability of a gel is the prerequisite for many functions and applications. For example, chewing gum and jelly desserts are inseparable from the quality, transparency and gloss of gelatin.

Gelatin can be used to stabilize creams and decorative sauces — a property that is also important when combined with functions such as foaming, molding and chemical action. Gelatin can be added to soft cheeses, cream desserts, fillings or decorative sauces to adjust the desired gel strength. When the strength is higher, these ingredients can keep a smooth mouthfeel and clean contours and are easy to cut. These properties are very important when you want to make beautiful cakes or cake fillings.

As you may have already read, gelatin has water-binding properties. This is important not only in this respect. Adding gelatin to meat can also reduce moisture loss caused by baking, frying or grilling. While lowering costs, product quality is also improved, winning consumer favor. The water-binding capacity is especially important in low-fat meat products.

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