Features:
(1)light yellow;made of fresh pig or beef skin and bone;consists of 90% collagen and 18 types of
amino acid.
(2) specification:
jelly strength(6.67%):80-100bloom;120-140bloom;160-180bloom;200-220bloom;240-260bloom.
The jelly strength could be adjusted according to clients'requirements.
(3)uses:food ingredient, food additive such as stabilizer, binder, fomer, gelling agent, texture, elasticity and so on.
Gelatin for confection use | Bloom of gelatin | viscosity | Function | Dosage (in CP) |
Wine gums (gelatin+starch) | 100~180 | Low- medium | Gelling agent Texture elasticity | 2~6% |
Marshmallows (deposited or extruded) | 200~260 | Medium-high | Aeration Stabilization Gelling agent | 2~5% |
Gelatin gums | 180~260 | Low-high | Gelling agent Texture elasticity | 6~10% |
Chewable sweets (fruit chews, toffees) | 100~150 | Medium-high | Aeration chewability | 0.5~3% |
Nougat | 100~150 | Medium-high | chewability | 0.2~15% |
liquorice | 120~220 | Low- medium | Gelling agent Texture elasticity | 3~8% |
Coating (chewinggum-dragees) | 120~150 | Medium-high | Film forming binding | 0.2~1% |
