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Category: Gelatin for jelly

Benefits of Gelatin in Jelly Production

Gelatin as a good coagulant, can replace the usual AGAR, pectin and so on. Because AGAR jelly is not flexible enough, the price is high. In addition, the disadvantage of using gelatin to make jelly is that the freezing and melting point is low. Furthermore, the preparation and storage must be kept at low temperature. However, the disadvantage of using pectin is the need to add a moderate amount of highly soluble sugar. Furthermore, the pH can be solidified. But the gelatin does not have these shortcomings. Jelly made from gelatin is elastic and does not divide water. Gelatin has become a popular gel agent in jello because of its unique gel properties.

Precautions when applying gelatin for jelly

1、Because it is a gelatin-konjac gum system and the solubility of the latter is relatively poor. Then it needs to keep warm. Besides, the heat preservation time is not enough, and the konjac gum is incompletely dissolved. In addition, the make of jelly will not taste right and the jelly will be very tender. Not forming. At the same time, gelatin is too alkaline if it is kept for too long. Such as added the sodium citrate, the konjac gum is prone to deacetylation and denaturation. The reason for the “egg soup” phenomenon is that the jelly may not yet be formed. Therefore, the recommend is that you best do not need to keep warm after boiling in summer. Besides, keep warm for 10 minutes after boiling in winter, and between 2 in spring and autumn.2、Add acid. Because gelatin is not acid resistant, generally before filling jelly at 70 ~ 80℃ or according to the actual process conditions, the lower the acid temperature, the better the effect. Otherwise, the higher the temperature, the more likely to damage gelatin, thus affecting the taste. At the same time, the recommend is to add citric acid after dissolving in water to avoid local over-acidity. The adjusted pH value is generally not less than 4. In addition, it requires a more sour taste, and the recommend is to use other colloid aids. Pasteurization will also affect the taste, people need to adjust it according to the actual situation.3、Filtration is the filtering of boiling liquid through a sieve. Its purpose is to remove insoluble konjac gum particles, get more transparent jelly. In this way the jelly can achieve the effect of transparency.
Use gelatin to make jellies
21 Oct
Posted by:   Gel atin

Use gelatin to make jellies

In our daily life, we all like to eat jelly. Therefore we can use gelatin make jellies. Cause it is easy to do at home. Our company, huaxuan gelatin is gelatin wholesale company. Jelly is becoming more and more popular in our recipe. Especially homemade jelly that does not use pectin. We can make our […]

gelatin sheets
19 Oct
Posted by:   Gelatin 005

Gelatine makes yogurt jelly cheesecake

Gelatin can be used for many desserts. For example, matcha pudding, chocolate mousse, gummy bears and so on. We can also use gelatine to make yogurt jelly cheesecake. Those who like desserts must love this dessert very much. Here is how to make it. Material: Cake bottom: Oreo crushed 80g Butter 30g Mousse layer: 200g […]

make peach jelly with gelatin
13 Oct
Posted by:   Gelatin 005

Make peach jelly with gelatin

We can make peach jelly with gelatin at home. The most important gelatin powder for making jelly. If the peaches are beaten into a puree and then solidified with gelatin powder, a fruit mousse can also be made. The following is the role of gelatin in making jelly and the steps of making jelly. Gelatine […]

the function of gelatin
11 Oct
Posted by:   Gelatin 005

The function of gelatin

Gelatin plays a big role in food production. Certain ingredients can be made to make the work more perfect. The function of gelatin is described below. The function of gelatin as agitator and foaming agent A whipping agent widely use edible gelatin in the actual production of marshmallows. It is more convenient and simple to […]

The use of edible gelatin in different applications
16 Sep
Posted by:   Gelatin 005

The use of edible gelatin in different applications

Edible gelatin is very popular in the food industry as a food additive. Many different kinds of food use it. The use of edible gelatin in different applications, such as jell, pudding, etc. Application of edible gelatin in confectionery The use of edible gelatin in different applications. Using gelatin to make transparent jelly has been in China […]

gelatin in food application
16 Sep
Posted by:   Gelatin 005

Gelatin in food applications

The use of edible gelatin is very popular in the food industry. It has many uses in food and is a good food additive. Such as ice cream, yogurt, jell, etc. Gelatin is usually applied in food applications. Application of edible gelatin in cold food Ice cream In the production of ice cream, edible gelatin […]