1. What is Gelatin?

Gelatin is extracted from animal skin and is a high molecular weight protein composed of 18 amino acids. Bovine hide, bones, pig skin and fish scales are normally used for the production of the gelatin.

 

1. The function and application of Gelatin

Function: 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

 

	Type A	Type B
Jelly Strength	80-300Bloom	80-250Bloom
Mesh Size	8-60mesh

 

 

Packaging & Delivery

·         Packing :packed in 25kg woven bag

Delivery Lead Time: 15-20 days after confirmation of deposit

Minimum Order: 1000kg