ZGL Tells You About the Quality of Edible Gelatin

Edible gelatin is a protein extracted from animal collagen, a complex aggregate derived from skin. From the perspective of polymer polydispersity, it is impossible to produce batches of finished product with perfectly uniform quality. Gelatin solutions have one distinctive property, the thermal reversibility of the gel; another is a melting point very close to the temperature of the human mouth.

Gelatin jellies therefore offer excellent eating qualities and are widely used in the manufacture of many foods. Gelatin is widely used in the confectionery industry for its nutritional value and gelling properties. The properties of gelatin are determined by various physical and chemical indicators, such as pH, viscosity, gel strength and the content of other compounds.

It is also related to a range of factors, such as the gelatin raw materials, the processing and manufacturing methods, and the conditions under which the gelatin is dissolved by heating and forms a gel. Edible gelatin used in the confectionery industry, like its raw materials, is strictly selected and handled in production in accordance with the relevant regulations of the food industry.

In use, the intrinsic quality and characteristics of gelatin are assessed through physical and chemical indicators and bacteriological testing in order to determine its specific applications. Routine testing items for edible gelatin include gel strength, color, transparency, ash content, moisture, foaming performance, trace metal and sulfur dioxide content, pH, and microbiological examination.

The quality of edible gelatin is usually controlled during factory production so that customers receive products of the most consistent quality possible.

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