We always use food additives when we make food in our lives. We can eat edible glue to make bread and meat products. Learn about the use of edible glue in bread and meat products

Application of edible glue in bread and meat

Application of edible gelatin in bread

The moisture content and water activity of the bread core gradually decreased with the extension of storage time. However, after adding edible gelatin, the decreasing trend of moisture content and water activity slowed down. The addition of edible gelatin on the one hand is conducive to enhancing the water holding capacity of the bread. This is because edible glue can interact with the protein in the dough and hydrogen bonds with water molecules to form bound water. Besides, which inhibits the migration of water. Thereby reducing the water loss of the bread. On the other hand, bread moisture content and water activity are relatively positively related. Taking into account the factors that affect the shelf life of bread. Moreover, when using colloids to improve the water holding capacity of bread we should select the appropriate water activity and moisture content balance points.

As the storage time of bread increases, the hardness and elasticity decrease, and the chewiness value continues to increase. The addition of edible gelatin can effectively reduce the hardness and chewiness value of the bread. The greater the amount added, the greater the decrease in the hardness and chewiness value. The increase of dietary gelatin is beneficial to alleviate the decrease of elasticity. But has little effect on the elasticity of bread as a whole. The moisture content and water activity of the bread core gradually decreased with the extension of storage time. However, with the increase of edible gelatin addition, the decreasing trend of moisture content and water activity slowed down. Edible gelatin can delay aging and improve the quality of bread during the shelf life.

Application of edible gelatine in meat products

Edible gelatin plays a very significant role in the processing of meat products. In meat processing, low temperature cure the meat, and a large amount of soluble protein is dissolved. Using the mechanism of interaction between edible gelatin and protein. In order to make the minced ham or canned meat better shape and make the whole piece, we can add edible gelatin. The ham products are sliced ​​intact, have good elasticity, and are tender and refreshing.

The reason why edible gelatine meat products taste better

A gelling agent always use edible gelatin in meat processing because it has excellent viscosity and good solubility and coagulability. After adding edible gelatin to meat products, heating will combine with water to form a high-strength colloid with a stable network structure. Which can effectively improve the water retention of meat, enhance the elasticity and slicing performance of the product. Furthermore, it not only improve product quality, but also can reduce production costs.

Precautions for applying edible gelatine to meat products

Be careful when dissolving to avoid swelling. Usually, inject salt water first into the meat to increase its viscosity. After the phosphate and salt are dissolved, it is should mix the edible gelatin to control it. At the same time of this operation, the products should be constantly stirred to disperse them. In order to prevent the edible gelatin from sinking.

In summary, although salt, starch, etc. alone can also retain water, edible gums such as edible gelatin have the best effect. A large number of experiments have proved that mixed edible gelatin has a better effect than using it alone. According to the type of meat products, texture requirements, raw materials and production costs and other factors should use it, combined with the characteristics of various additives, to achieve the best effect.