Gelatin is a product obtained by moderate hydrolysis and thermal denaturation of collagen. The raw materials for producing gelatin are mainly animal skin, bone, etc., which have homology with collagen and are a pure natural substance rich in amino acids needed by the human body. Due to its excellent physicochemical properties, gelatin is widely used in confectionery, dairy products, beverages, meat, baking
Candy additives: More than 60% of the world\'s gelatin is used in food candies. Gelatin has the function of absorbing water and supporting the skeleton, so that the soft candy can maintain a stable form;
Jelly: Gelatin jelly has a low melting point, is easily soluble in hot water, and has the characteristics of melting in the mouth. It is often used to make meal jelly, grain jelly, etc.;
Stabilizer: Gelatin is used in the production of ice cream, ice cream, etc., which can prevent it from forming coarse ice crystals, keep the structure fine and reduce the melting speed;
Thickener: Gelatin can be used as a thickener for making milk beverages;
Emulsifier: Gelatin can also act as an emulsifier for some meat products, such as emulsifying the fat of meat sauces and cream soups, and protecting the original characteristics of the product;
Clarifying agent:gelatin can be used as a clarifying agent in the production of dew, fruit juice, almond milk beverage and other products;
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