Edible gelatin - a complex, multi-stage process

Edible gelatin is a hydrolyzed product of collagen, a fat-free, high-protein, and cholesterol-free, and a food thickener. After eating, it will neither make people fat nor cause physical decline. Gelatin is also a powerful protective colloid with strong emulsifying power. After entering the stomach, it can inhibit the coagulation of proteins such as milk and soy milk due to the action of gastric acid, thus facilitating food digestion.

Physical and chemical properties of industrial gelatin
Alkali treatment

The bones and skins of animals are fully impregnated with lime emulsion, neutralized with hydrochloric acid, washed with water, boiled at 60-70°C, and then preserved, bleached, frozen, planed, and dried. The finished product is called "B-type gelatin", or "alkali gelatin".

acid treatment

The raw materials are acidified in cold sulfuric acid solution with a pH of 1-3 for 2-8 hours, soaked in water for 24 hours after rinsing, boiled at 50-70°C for 4-8 hours, then gelled, extruded and dried. The finished product is called "type A gelatin" or "acid gelatin".

Enzyme treatment

It is obtained by enzymatically hydrolyzing raw leather with protease, then treating it with lime for 24 hours, neutralizing, boiling gel, concentrating, freezing, and drying

Process Flow

edible gelatin parameters

Variety items

 Type A gelatin

Type B gelatin

Grade A

 Grade B Grade C Grade A Class B

Grade C

Moisture (%) ≤

 14

14

Freezing force Bloomg ≥

 240 180 100 200 160

100

Brookfield viscosity (6.67%, 60℃)mpa•s

 3.5 3 2 5.5 4.5

3

Transparency mm ≥

 300 150 50 300 150

50

Ash content (%) ≤

 1 2 2 1 2 2

Sulfur dioxide mg/kg ≤

 40 100 150 40 100

150

pH

 ​4.5～6.5

5.5～7.0

Physicochemical properties of edible gelatin

1. Solubility, warm water is the most common solvent for gelatin.

2. Swelling properties. Gelatin is insoluble in cold water, but can absorb water and swell up to 5 to 10 times its volume; when the heating temperature exceeds the melting point of gelatin, gelatin becomes a fluid gel solution, and becomes elastic jelly after cooling.

3. Foaming performance, gelatin has the ability to foam.

4. Not resistant to acid and alkali, gelatin can form compounds with acid, alkali and salt.

5. Rheological properties, the aqueous solution of gelatin is viscous.

6. Has the performance of gel.

Industry application
baked goods

When edible gelatin is used to make baked foods such as mousse cakes, the finished pastries are beautiful, not cracked when refrigerated, acid-resistant, not easy to water out, not shrinkage, strong stability, and tender and smooth.

frozen food

In frozen food, edible gelatin can be used as jelly agent. Edible gelatin jelly has a low melting point, is easy to dissolve in hot water, and has the characteristics of melting in the mouth, so it is often used to make meal jelly, grain jelly, Jelly etc.

drinks

Edible gelatin is used as a clarifying agent in the production of fruit juice, fruit vinegar, pulp drinks, tea drinks, mulberry juice and other products. Edible gelatin can be used with different substances according to the needs of different beverages

candy

Edible gelatin is used as an additive in the production of various candies, such as toffee, meringue, marshmallow, marshmallow, gummy candy, etc. Edible gelatin has the function of absorbing water and supporting the skeleton

dairy products

Edible gelatin is widely used in various dairy products such as yogurt, sour milk, soft cheese, flavored milk, low-fat cream, etc. The gelatin coagulated substance is soft and elastic, and has a soft mouthfeel, which can improve the flavor of dairy products.

meat products

The application of edible gelatin in meat processing can improve the physical properties of meat products, increase the cohesion and water holding capacity of meat products, give meat products a good taste, and increase the yield of products.

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