Gelling agent

Jelly: gelatin is the key component of jelly formation gel structure, it is heated and dissolved in water, cooling will form a three-dimensional network structure, the water and other additives such as sugar, juice, etc. wrapped in it, so that the jelly has elasticity, toughness and a certain shape, showing a crystal clear, smooth taste characteristics.

Pudding: In pudding making, gelatin interacts with milk, eggs, sugar and other ingredients, so that the pudding liquid solidifies into a delicate, smooth gel after cooling, providing a stable texture and good taste for the pudding.

Custard: gelatin can make milk form gel at low temperature, make a variety of custard products such as milk jelly, yogurt jelly and so on, give them a soft, coagular texture, and enrich the variety and taste of dairy products.

thickener

Yogurt: In the production of yogurt, the appropriate amount of gelatin can increase the consistency of yogurt, improve its texture, make yogurt taste more mellow, delicate, and help yogurt to maintain a stable form during storage and transportation, prevent whey precipitation.

Sauce: Like ketchup, salad dressing, meat sauce and other sauces, gelatin can increase the consistency of the sauce, so that it has the right fluidity and adhesion, can be better applied on the surface of the food, and improve the taste and use experience of the sauce.

Soups: In the production of some soups, especially thick soups, gelatin can thicken the soup, increase the texture and richness of the soup taste, and make the soup more rich and delicious.

stabilizer

Ice cream: gelatin can reduce the growth rate of ice crystals in ice cream, prevent ice crystals from coarser, make the texture of ice cream more delicate, uniform, taste more smooth, but also improve the melting resistance of ice cream, so that it is not easy to melt quickly at room temperature deformation.

Cream: When whipped cream, gelatin helps to stabilize the foam structure of cream, prevent the collapse of cream and the separation of oil and water during storage and use, extend the shelf life and use time of cream, so that cream can be better used for food decoration such as cake decorating.

Fruit juice drinks: For some fruit juice drinks containing pulp or other suspended ingredients, gelatin can be used as a stabilizer, so that the pulp and other particles are uniformly suspended in the drink, reduce precipitation and delamination phenomenon, and maintain the stability of the appearance and taste of the drink.

adhesive

Meat products: In the processing of meat products such as sausage and ham, gelatin can bond raw materials such as minced meat together, so that the product has good formability, maintain the shape and structure of the product is stable, and also increase the toughness and elasticity of the meat product, improve the taste.

Candy: In the production of candies such as fudge and marshmallows, gelatin is used as a adhesive to bind various raw materials together, giving candy a soft and elastic texture, making candy have a unique taste and chewiness when chewed, and helping candy to maintain its shape and prevent deformation and adhesion.

Clarifying agent

Beer: In the beer brewing process, gelatin can be combined with proteins, polyphenols and other substances in the beer to form a large particle precipitation, so as to remove these impurities, make the beer clear and transparent, improve the appearance quality and stability of the beer, and extend the shelf life of the beer.

Fruit wine: For fruit wine, gelatin can also accelerate the precipitation of impurities by combining with the suspended impurities in the wine, so that the fruit wine is more clarified, improve the visual effect and quality of the fruit wine, and make its taste more pure.