We always use food additives when we make food in our lives. We can eat edible glue to make bread and meat products. As gelatin manufacturer, I will introduce how application of edible glue in bread and meat to you.
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, application of gelatin in bread, 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.
Application of edible gelatin 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 above is a brief introduction to the application of edible glue in bread and meat. Not only are we one of the best gelatin suppliers in China, we are also collagen and pectin manufacturers. If you want to buy it or want to know more product information, please feel free to contact us.