Edible Gelatin Powder

الوصف

Definition of Gelatin 
Gelatin is extracted from animal skin and is a high molecular weight protein composed of *8 amino acids. Bovine hide, bones, pig skin and fish scales are normally used for the production of the gelatin.

The function and application of GelatinFunction:
Gelatin is used in confectionery, water jellies and desserts, dairy products or functional food, for its versatility. Its functionalities include firming agent, formulation and processing aid, stabilizer and thickener, surface-active agent, and water finishing agent.
1. Gelatin
a) When added to warm liquids, the viscosity increases and forms a gel as the liquid cools.
b) The gel is thermoreversible meaning it can be melted back to liquid and cooled to re-gel several times. Products containing gelatin can also be frozen.
2. Binding of water
3. Formation of texture
4. Use as a thickening agent
5. Formation and stabilization of emulsion
6. Formation and stabilization of foam
 
Typical applications include:
1.    Confectionery; Gelatin desserts; 2.  Dairy products and desserts;
3.    Meat and fish, aspics, sauces.  4.Clarification
 
Advantages of Yasin Gelatin
1.    The suitable viscosity
2.    High Transparency and Transmittance;
3.    Low bacteria Count;
4.    Low Chromium Content.
5.    Higher Swelling Ratio and Purity
                                                               
 
 
 
Specification of Yasin Food Grade Gelatin