Properties of gelatin

Sensory requirements: light yellow to yellow solid, such as granules, flakes, powder, etc..

Solubility: soluble in hot water, insoluble in cold water, but can slowly absorb water to expand and soften, gelatin can absorb water equivalent to 5-10 times its weight.

Gelatinization: gelatin solution can form a gel with a certain hardness, can not flow. When gelatin gel will respond to environmental stimuli, that is, when the composition of the solution, pH, ionic strength changes and temperature, light intensity, electric field and other stimulus signals change, or by the specific chemical stimulation, the gel will undergo a sudden change, showing a phase transition behavior.

Emulsifying properties: Gelatin is an effective protective colloid that prevents the aggregation of crystals or ions to stabilize non-homogeneous suspensions, and is used as an emulsifier in oil-in-water dispersions.

Is gelatin harmful?

According to GB 6783-2013 National Standard for Food Safety Food Additives Gelatin, gelatin is a food additive made from animal bones, skin, tendons, sinews and scales by moderate hydrolysis.

According to the provisions of GB 2760 National Standard for Food Safety Standard for the Use of Food Additives, it can be seen that edible gelatine can be used according to the production needs of the appropriate amount of food in addition to the A3 list, the scope of use is very wide.

Unlike edible gelatine, industrial gelatine, refers to gelatine used for industrial purposes, such as plates, furniture, matches, packaging, daily chemicals, paints, metallurgy. In addition to this, there are other types of gelatine, photographic gelatine which can be used as film, and pharmaceutical gelatine to make capsules.

Industrial gelatine contains the metal chromium, which destroys human bones as well as hematopoietic stem cells, and long-term consumption may lead to osteoporosis and, in severe cases, cancer. The harmful effects of chromium on human health are a slow process, usually more than 2 years before they become apparent.

Nutrition of gelatin

The chemical composition of gelatin contains 18 amino acids. Since gelatin does not contain the essential amino acid tryptophan, it cannot be called a “high quality protein” like eggs and milk, but it can be optimally combined with complementary foods.

Applications of gelatin

Candy:

The amount of gelatin added in confectionery is generally 5 -10%. In the crystal flower soft candy gelatin dosage of 6% when the best results. In the gummy candy gelatin dosage of 6.17%. In nougat for 0.16% -3% or more. In the thick syrup of confectionery mucilage the dosage is 1.15%-9%.

In candy production, the use of gelatin than starch, agar is more elastic, toughness and transparency, especially applied in soft candy, milk sugar.

Frozen food:

In frozen food, gelatin can be used as jelly agent, gelatin has a low melting point, easily soluble in hot water, commonly used in the production of meal jelly, grain jelly.

Jelly:

Gelatin jellies do not crystallize in warm and undissolved syrup, and warm jellies can be reformed into jellies after the clots have been stirred up. Sugar-containing jellies for meals in the UK are added at a rate of 7-14%.

Gelato, ice cream:

Gelatin can prevent the product from forming coarse-grained ice crystals, keep the organization fine and reduce the melting speed, in order to obtain excellent ice cream, gelatin general dosage of 1.25% -1.6%.

Yogurt:

Solidified yogurt: the representative product of old yogurt, solidified yogurt is fermented without breaking the milk product, the product needs to have good molding, gelatin in solidified yogurt as a gelatinizing agent to provide a good body for the product, usually with the use of agar and pectin. Gelatine gives a smooth texture to the product, and so far products such as acid-processed starches have not been able to provide the texture of gelatine.

Stirred yogurt: Common products on the market such as Guan Yik Milk, Smooth Light, and Piyo are all stirred yogurt. In this type of product, gelatin is mainly used as a thickener, and 65 degrees of stirring is used to melt the gelatin at the beginning of processing. The amount of gelatin is between 0.1-0.2%. Gelatine resists homogenizing and heating pressures during yogurt production and provides the right viscosity for the product.

Drinking yogurt: Drinking yogurt is homogenized after fermentation and other means to reduce the viscosity of the product. Because of the reduction in viscosity, colloids are needed to ensure the stability of the product and to reduce delamination during the shelf life. Similarly, other colloids can be used to achieve this effect.

Precautions for the use of gelatine

Degradation of edible gelatine solutions by acids and alkalis

Acid or alkali can seriously reduce the gel strength, viscosity, etc. of edible gelatin solutions. Therefore, degradation of gelatin by acids or alkalis should be avoided during the use of edible gelatin solutions, and edible gelatin should not be allowed to be dissolved or stored in conditions containing fruit juices or in the presence of acids (e.g. citric acid, tartaric acid, etc.).

The actual method of use is to add the food gelatin at the end of all ingredients and at a lower temperature. Do not boil food gelatine with syrup, and when adding food gelatine to syrup always add it after the syrup has been boiled and cooled to the lowest possible temperature.

Degradation of edible gelatine solutions by bacteria

Edible gelatine solution or soaked and swollen edible gelatine is a good culture medium for bacteria. If bacteria are present in edible gelatine solution, it will lead to the loss of viscosity and gel strength of gelatine. Therefore, attention should be paid to the hygiene of the equipment and environment during the use of edible gelatine to prevent bacterial contamination from degrading edible gelatine.