BAKERY PRODUCTS

Gelatin is a kind of pure natural gum extracted from bovine bone skin, and its main component is protein. It is widely used in home baking. Its function is to solidify the ingredients. Food with gelatin tastes soft and elastic, especially in the production of mousse or pudding. Among them, gelatin can be divided into gelatin sheet and gelatin powder. The difference between them lies in the different physical forms.

CANDIES

The general dosage of gelatin in candy is 5% - 10%. The best effect was obtained when the dosage of gelatin was 6%. The addition of gelatin in gum is 617%. 0.16% - 3% or more in nougat. The dosage of the syrup is 115% ～ 9%. The ingredient of lozenge or jujube candy should contain 2% - 7% gelatin. Gelatin is more elastic, flexible and transparent than starch and agar in the production of candy. In particular, it needs gelatin with high gel strength when producing soft and soft candy and toffee.

DAIRY PRODUCT

MOUSSE
Gelatin helps create the foamy texture found in mousse and provides stabilizing and water-binding properties.

QUARK CHEESE
Dairy manufacturers use gelatin to enhance the overall texture and improve stability of quark cheese.

WHIPPED CREAM
What keeps the perfect scoop of whipped cream from falling apart? Gelatin! Its water-binding effect helps keep the tasty treat intact.

CREAMY YOGURT
Gelatin in yogurt creates a smooth, firm, consistent texture that binds the product together and gives it a more appetizing appearance.

ICE CREAM
The use of gelatin in ice cream can prevent the formation of ice crystals during prolonged storage in the freezer. When combined with other stabilizing agents, gelatin can even help give ice cream a slow melting rate.