Gelatin is a unique natural versatile substance and easy to use, based on these unique properties of gelatin it can be considered as one of the most essential and useful materials as food ingredient and in the producing of food industries such as: (sweets - jelly - marshmallow - canned meat and fish - Yogurt - Ice Cream - chocolate filling).
Application of gelatin in edible products are many , as:
Dairy: ice cream, sour cream, yogurt, cottage cheese, cream pies
Meat: aspics, meat loaf and pates
Desserts: jellied desserts, puddings, frostings
Confectionery: gum drops, lozenges, wafers, candy cigarettes, marshmallows, fruit snacks, gummi snacks see more
The Bloom value is the measure of the firmness of a gelatin gel. In determining the value, the force required to depress the surface of a 6.67% gel by a plunger with a specific shape and size, by 4 mm is measured 18 hours after the gel has been stored at exactly 10 _C. The Bloom value for a standard commercial gelatin ranges between 50 and 280.
Connective tissue from the central layer of the hide that is used as a raw material for the production of gelatin.
The primary protein of the connective tissue in man and animals and the most abundant protein in mammals
Amino acids that the body requires because it cannot synthesize them on its own. They must therefore be ingested with foodstuffs as components of proteins..
The stepwise dissolution of gelatin from the pre-treated raw material in hot water.
The clarification of wine, beer or juices by the use of clarification aids.
The center portion of the hide of cattle, obtained by splitting the hide into three layers.
A reaction where chemical compounds are cleaved by water. Hydrolysis takes place by increasing the temperature or by the effect of acids, bases or enzymes
The pH at which a molecule exhibits an electrical charge of zero.
Cold water-soluble, extremely fine powdered gelatin produced using a special drying process that forms a so-called pseudo-gel欧类av怡 春院欧类av怡 春院,拍拍拍拍影院免费版拍拍拍拍影院免费版,橾b小说橾b小说
A hydrolized gelatin solution with tryptophan, color and flavor added for weightreducing diets in the United States at the end of the 1970s.
An oversaturated solution of calcium hydroxide.
Demineralized bone material used as a raw material in the production of Gelatin.
No. Hooves do not contain collagen. They contain keratin, the same as in your hair and fingernails.
Gelatin has always been and remains a safe food product for human consumption. The World Health Organisation (WHO) and the European Commission for Health and Consumer Protection confirm the safety of gelatin.
Gelatin is usually in a powder or granulated form. It is usually yellow to honey colored and tends to be odourless and tasteless.
If kept in its original container at ambient humidity and a controlled temperature, gelatin can last five years or more. This has more to do with degradation of the packaging than the deterioration of the gelatin.
Gelatin consists of 19 amino-acids with Glycine being the largest component. Excluding tryptophan, it contains all the amino-acids essential to the human body.
A manufacturing process used to produce type a (acid) gelatin. Pigskin is the normal starting material for the process.
A manufacturing process used to produce type B (basic) gelatin from preconditioned alkaline ossein or bovine hide splits
The US register of standards for the authorized use and the quality specifications for food additives.
The regulatory organization for the approval and control of foodstuffs and drugs in the USA. The FDA is part of the Department of Health and Human Services.
In general, the firmness of a gel. It is also expressed as Bloom grams, Bloom value or Bloom in gelatin testing.
A natural adhesive made by boiling animal tissue containing collagen (skin and bone). It is not specially purified.
A worldwide-recognized system for the systematic preventive process control during all stages of production and preparation processes mainly in the food, pharmaceutical and cosmetic industries. Each production step must be checked and tested for the potential presence of microbiological, chemical or physical hazards. The critical points are subject to constant monitoring.
To make a gelatin partially or totally insoluble by cross-linking the molecules by treatment with chemicals, dry heat, radiation and other methods.
Protein hydrolysates are produced subsequent to thermal, chemical or enzymatic degradation, whereby essentially insoluble protein molecules are broken down into soluble proteins, peptides and amino acids.
Gelatin produced using the basic (B) process
The degree of internal friction in liquids and gases. The viscosity influences the flow properties of liquids and gases. In the case of gelatin, basic type B has a higher viscosity than type A at the same Bloom level. The higher the temperature the lower the viscosity
Acid or alkaline treatment of the gelatin raw materials before extraction.
The ability of a certain amount of gelatin to form a gel of a specific firmness.
The property of a gel which allows for the conversion from a solid to a liquid state and vice versa as a result of temperature changes