Gelatin for candy - edible gelatin
In the food industry, edible gelatin is used as an additive in confectionery. It is reported that more than 60% of gelatin in the world is used in the food and confectionery industries.
Almost all food additives are used in the current food industry, especially in countries where the food industry is relatively developed, edible gelatin has been widely used as an additive to make candy additives, frozen foods, etc.
Specifications of edible gelatin
|COLOR||LIGHT YELLOW OR YELLOW||LIGHT YELLOW||———————|
|JELLYSTRENGTH||180-240BLOOM.G||200BLOOM||6.67% AT 10°C FOR 18 HOURS|
|VISCOSITY||3.5MPa.S ±0.5MPa.S||3.6Mpa.S||6.67% AT 60°CAMERICAN PIPETTE|
|MOISTURE||≤12%||11.1%||24 HOURS AT 550°C|
|TRANSPARENCY||≥300MM||400MM||5% SOLUTION AT 40°C|
|PH VALUE||4.0-6.5||5.5||SOLUTION 6.67%|
|HEAVY METAL||≤30PPM||30PPM||ATOMIC ABSORPTION|
|TOTAL BACTERIA COUNT||<1000/G||285/G||EUR.PH|
The benefits of gelatin in confectionery
Gelatin is a white or light yellow, translucent, slightly shiny flake or powder formed by the degradation of collagen in animal skin, bone, muscle membrane, muscles and bones and other connective tissues. Therefore, we also call it animal gelatin and fat glue. A low-calorie edible glue/hydrocolloid with high nutritional value.
Gelatin has the function of water absorption and bone support. After the gelatin particles are dissolved in water, they can attract and interweave each other to form a network structure of laminated layers, and agglomerate as the temperature drops, Allow the sugar and water to completely fill the gaps in the gel. The soft candy can maintain a stable shape and will not be deformed even if it bears a large load.
Recommended products related to gelatin for candy
As we age, our body’s collagen production naturally declines, which can cause many health problems, including bone, joint and skin problems. Other factors can also affect the production of collagen. For example, people who smoke, consume a lot of sugar or refined carbohydrates, or are exposed to too much sunlight are also at risk of reducing collagen production.
Therefore, bovine collagen supplements may help counteract the effects of lower collagen levels. Nonetheless, more human studies of all these potential benefits are needed.
1、Bovine collagen may help relieve symptoms of osteoarthritis.
2、Bovine collagen may reduce visible signs of aging.
3、Bovine collagen helps digestion and heals the intestines.
4、Bovine collagen build muscle strength.
5、Bovine collagen improve sleep quality.
6、Bovine collagen helps nail health and hair growth.
7、Bovine collagen prevent bone loss
Collagen type II
The earliest concern was the impact of cells on life activities. Through research, it was found that the extracellular matrix is also very important for life. In the past ten years, the extracellular matrix has been discovered, especially collagen and protein. Polysaccharides play a key role in human health and the occurrence of certain diseases. In the medical and health care market, more and more products related to collagen are being developed.
Fish skin gelatin
After special processing, fish gelatin not only maintains its inherent excellent physical and chemical properties, but also improves its solubility in water due to the decrease in molecular weight, making it easier to be absorbed by the human body. Fish collagen can delay and reduce the generation of skin wrinkles, is beneficial to skin growth, can repair and nourish the skin, and can enhance the water retention capacity of skin cells. The cosmetic derivatives described in the patent are N-quaternary ammonium salt of fish collagen hydrolysate, N-acyl derivative or N. Silyl derivatives, the addition of these derivatives can play a very good lubricating and protective effect on the skin.
Gelatin for jelly（Carrageenan）
The jelly made of agar is not flexible enough, and the price is high; the disadvantage of using gelatin to make jelly is that the freezing and melting point is low, and the preparation and storage must be kept at low temperature; the disadvantage of using pectin is the need to add high-soluble sugar and appropriate The pH can be solidified. Carrageenan does not have these shortcomings. The jelly made from carrageenan is elastic and has no water separation. Carrageenan has become a commonly used gel agent for jelly because of its unique gel characteristics.
Plant gelatin empty capsule
Plant capsules are empty capsules made of plant cellulose or water-soluble polysaccharides. It retains all the advantages of standard hollow capsules: easy to take, effective in hiding taste and smell, and transparent and visible contents.
With the popularity of vegetarianism, the animal protein contained in animal gelatin capsules has gradually been resisted by vegetarians and certain religious and ethnic people who have special requirements for food. The return of plant capsules conforms to the historical trend. From the pharmaceutical industry, plant capsules have the following three advantages, which are not available in tablets and animal gelatin capsules:
1. Plant capsules have the thought of green and environmental protection
2. Plant capsules represent the future development trend
3. Vegetarian capsules are widely accepted
Multicolor hard empty capsules
Gelatin hollow capsule is composed of capsule cap shell and capsule body shell. Capsule preparation is a more common dosage form of drug preparation, it has such advantages as easy to carry, easy to swallow, easy to protect drug components, can make the drug directly to the patient parts. In addition, gelatin capsules can cover up the bad smell and taste of the drug itself; It can improve the bioavailability of drugs, disperse quickly and absorb well in gastrointestinal tract.
It can improve drug stability and is not affected by oxygen, humidity and temperature in the air. Sustained-release preparation and compound preparation can be made; Accurate and uniform dose; The recipe is simple. Gelatin capsules have become more and more popular among drug manufacturers and consumers in recent years.
Capsules can contain various powders, liquids, semisolids and tablets. In addition, capsules have good bioavailability due to the rapid, reliable and safe dissolution of capsules. In addition, the capsules can be printed with text, logos and patterns to create a unique custom look. And some drugs must be kept under the shade, so the choice of color hollow capsule filling is the best, but also to extend the validity of drugs. Color capsules can also help us distinguish between drugs.
Halal gelatin is mainly used in capsule production in the pharmaceutical industry. The main ingredients of soft capsules, two-piece hard capsules and enteric-coated capsules are gelatin. Halal gelatin is often used as a binder, humectant and coating agent in the production of tablets. Gelatin is lubricious and non-irritating, so it is the first choice as the basic ingredient of lozenges and lozenges.
Gelatin is also considered to be an excellent stabilizer and emulsifier in pharmaceutical emulsion formulations. Gelatin can also be used in external medicine formulations to treat various skin diseases, and it can also be used as an adhesive to make the bandage adhere to the applied medicine tightly. Gelatin can also be applied to glycerin-based suppositories and as a carrier for certain dietary supplements.
OEM collagen sachet
The concept and use of edible gelatin
Composition and characteristics of edible gelatin
Edible gelatin uses fresh cowhide and pig skin as raw materials, adopts a full set of stainless steel equipment, strictly screens fresh bone skin, and is produced through dozens of process lines such as repeated washing and soaking, degreasing and neutralization, cooking and liquefaction, sterilization and filtration, and concentration and drying, and so on. The produced gelatin is an odorless, colorless (slightly yellowish), translucent, and hard amorphous substance. It is insoluble in organic solvents. It has powerful water absorption and high viscosity. Gelatin is a peptide molecular polymer.
The hydrolyzed product of collagen protein can be used as an additive. It should be kept dry, clean, uniform and no debris. This product is made of pig, cow, mule, and horse skins, (except for other animal skins). After removing impurities, disinfection, and steaming to form juice, it is dehydrated and manufactured to form rubber strips, films, and powders ( Generally used powder and granular glue). It should pass through a standard sieve with a diameter of 4mm, that is, 5 mesh. This product contains 18 kinds of amino acids and 90% collagen, rich in health and beauty effects, and has excellent colloidal protection, surface activity, viscosity, film-forming properties, suspension, buffering, infiltration, stability and water Easily soluble.
Edible gelatin is soluble in hot water to form a thermoreversible gel. It has extremely good physical properties, such as jelly power, affinity, high dispersibility, low viscosity, distribution stability, and water retention, etc. Covering, toughness and reversibility, so gelatin is an important food additive, such as food jelly, stabilizer, thickener, foaming agent, emulsifier, dispersant, clarifier, etc., is widely used application.
The role of gelatin in food structure
Edible gelatin can be used as gelling agent, stabilizer, emulsifier, thickener, foaming agent, whipping agent, binder, crystal growth regulator and clarifying agent in the food industry.
Edible gelatin as gelling agent
Edible gelatin as stabilizer and emulsifier
Edible gelatin not only produces foam, but also stabilizes the foam, enabling other substances to be evenly distributed in the gelatin solution without sedimentation or precipitation. Edible gelatin can be used not only as a stabilizer for emulsions, but also as a protective colloid for micro foam and suspended solids. Edible gelatin helps to form an oil-in-water emulsion, which has the effect of emulsifying fat, which can emulsify the fat of meat products and maintain the original characteristics. Utilizing the emulsifying properties of edible gelatin can make the fat in meat products form a milky body, making the thick soup thick and not greasy in the mouth, easy to digest, and rich in nutrients.
Edible gelatin can inhibit the crystallization of sugar in the solution, or make the crystals formed smaller. Generally, adding about 1% edible gelatin to 70% syrup can completely inhibit the growth of sugar crystals. In the production of ice cream, edible gelatin as a stabilizer can prevent the formation of coarse ice crystals, and at the same time reduce the melting rate of ice cream. Coupled with the emulsification and freezing effect of edible gelatin, the ice cream has a soft mouth and a delicate taste.
When using the emulsifying properties of gelatin and stabilizing foam, attention should be paid to the pH value of the solution, and acidity (too low pH value) must be prevented from causing damage to the emulsion.
Edible gelatin as whipping agent and foaming agent
Edible gelatin can be widely used as a whipping agent in the actual production of marshmallows. Its single use is more convenient and simple than the mixed use of chicken protein and milk protein, so it is often used in production.
Vigorous stirring of edible gelatin can produce a lot of foam, and these foams can remain unmerged and unbroken for a long time. Therefore, it is a good food foaming agent and can be used to make marshmallows.
Edible gelatin as adhesive
In the production of confectionery or cakes, the bonding effect of edible gelatin can make multi-layer candies or multi-layer cakes. The high-transparency edible gelatin can also wrap various candies or cakes into various shapes, just like wearing a layer of translucent clothes, and can also be covered with a layer of sugar as needed.
Edible gelatin as clarifying agent
Edible gelatin can be used to clarify products such as fruit juice, wine and vinegar. It can quickly react with the inherent or added tannins and similar substances in the product to form a flocculated precipitate, which will settle together with the mixture in the product after standing, and then filter to remove the precipitate to achieve the purpose of clarification.
With the rapid development of the food industry and the improvement of people’s increasing nutritional level, edible gelatin will find it more complete and fuller in the food industry.
How to use edible gelatin
Put the rubber powder and water in a ratio of 1:3 (that is, 1 part rubber powder plus 1-3 parts cold water soaking) for 40-60 minutes, and then indirectly heat to dissolve after absorbing water to expand. It is impossible to directly heat the sol, and the sol temperature is controlled at ±75 Below ℃, do not add water when using.
Application of gelatin in food
Gelatin has a wide range of applications in food, including: meat products, minced meat, frozen meat, toffee, marshmallow, nougat, toffee, ice cream, yogurt products, beer clarification and other foods.
1. Production of sweets use gelatin
In candy production, gelatin can be used as jelly, whipping agent, stabilizer, emulsifier, adhesive, water retention agent, used to produce soft candy, milk candy, meringue, marshmallow and other soft candy, gelatin has water absorption And the role of forming a skeleton, after its particles are dissolved in water, they attract and interweave each other to form a network structure, and agglomerate as the temperature drops, so that the sugar and water are completely filled in the gel pores, and the soft candy is in a stable shape. , It will not be deformed under heavy load. Gelatins are more flexible, tough and transparent than starches and AGAR. Especially when producing fudge and toffee with sufficient elasticity and fullness in shape, high-quality gelatin with high gel strength is needed.
2. Frozen food use gelatin
Gelatin can also be used in the production of ice cream, ice cream and other frozen foods. As a stabilizer, it can inhibit sugar crystals and make the crystals smaller in the solution. Gelatin with a content of 1.5% can inhibit 70% of syrup crystals. When the content exceeds 1.5%, crystallization in the marshmallow can be prevented. Gelatin in ice cream can prevent the formation of granular ice crystals and prevent ice crystals from increasing, making the tissue soft and delicate, and reducing the melting speed to obtain a solid and smooth body. The general addition amount is 0.3 to 0.6%. The general dosage should be appropriate. When used, it is made into a 10% solution, and when it is cooled to 4°C without stirring, it is added to the mixed raw materials to make a good ice cream and also give gelatin the best effect.
Edible gelatin applicate in other foods
(1) Transparent coat for baked foods and sweets Flour is the main thickening agent for licorice sweet foods, and 1.5 to 12.5% of gelatin can be added as a binder. Sugar-free or sugar-containing clear coats can be used for licorice sweets, gumdrops, and small butter breads. A typical transparent coating of licorice sweets is composed of sugar, glucose syrup and gelatin with a content of about 10% in an aqueous solution.
(2) Coating film preservation Gelatin with a concentration of 10-15% is used as a protective coating to prevent food corruption and oxidation. This coating is suitable for ham, sausage, fat and cheese, etc. In recent years, Japan and other countries have used edible gelatin for food coatings. Coating gelatin on the surface of food has the following benefits: a. When two different foods are combined, coating edible gelatin can inhibit browning reaction; b. Prevent moisture absorption and rigidity of food; c. Improve food appearance; d. Improve the preservation of volatile food ingredients; e. Adjust the solubility; f. Keep fresh.
(3) In food production, gelatin can also be used as a stabilizer for whipping, making cold drinks, desserts, such as protein cow cheese, pancakes, etc. and various protein cheeses mixed with fruit juice, cocoa, and milk powder. In the formula, the addition amount is 2 to 3%. The addition of gelatin to yogurt can reduce the syneresis of yogurt and fruit yogurt. Since gelatin has a lower effect in masking spices than other resins, it is used in this area. Far ahead.
(4) Gelatin is also widely used in Western-style cakes such as butter cakes to act as a stabilizer. Even when the liquid phase increases on a hot day, it will not be incorporated into the cakes. The function of gelatin is that it can reduce the syneresis and foaming effect of pastries. It can be used to emulsify meat products such as meat sauce to maintain the original flavor and characteristics. 0.35% of gelatin is added to the whipped cream, which can stabilize the whipping effect, and its emulsification can also reduce the loss of fat.
Summarize of edible gelatin
Food additives are still a new industry in our country, and there are some hidden safety hazards in their production and use. Therefore, it is very necessary to do a good job in the management and supervision of food additives. Developed countries such as the United States and Japan have a lot of advanced scientific experience in the basic theoretical research of food additives and the formulation of related laws and regulations, especially the international organizations related to food additives-Joint Committee of Experts on Food Additives (J ECFA), (United Nations) Codex Alimentarius The research in this field, such as the Committee (CAC) and the US Food and Drug Administration (FDA), has shifted from qualitative analysis to quantitative analysis. These existing scientific conclusions on food additives are worthy of reference and promotion.