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Gelatin food grades

Gelatin (beef hide, porkskin, leaf)
Description

Gelatin is made of collagen protein from the skins of pigs and cows or from demineralized animal bones - all of which are approved for human consumption by the veterinary authorities. Gelatin is widely used in food application because of its gel strength, setting and melting temperatures and its viscosity. Other important properties it possesses are its ability to form and stabilize foams and emulsions, as well as its pH and isoelectric point. Gelatin is able to form clear, transparent solutions, which gel when cooled and melt again when warmed. It increases viscosity, forms films on surfaces, is able to absorb large quantities of water and functions as a buffer.

  • cake and pastry toppings
  • cake fillings
  • cheese spreads
  • chewy candies
  • fillings
  • glazes
  • gummies
  • ice cream
  • instant desserts
  • marshmallows
  • sliceable meat products sausages
  • sour cream
  • whipped cream products
  • yogurts

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