Gelatin used as a Food Additive. Most of them are made of animal skins. Pig skin is a commonly used raw material. The finished product obtained from the glue solution extracted in the 2nd to 4th steps. It is composed of 18 kinds of Amino Acids, which can be broken down by gastric acid to supplement the body's collagen protein. And gelatin does not contain fat and cholesterol, so it is a good nutritional product. Edible gelatin is the most abundant of all gelatin products. Its main function is: as a gelling agent in jelly food, gelatin and air are whipped into foamy substances, used for the production of marshmallows, nougat, toffee, sweet desserts, etc. It can crystallize and control the formation of ice crystals; it is used as a clarifying agent for fruit juices and wines, so that the excessive tannins and gelatin contained in them can be separated by flocculation and precipitation.
The quality standards for edible gelatin are: the highest moisture content does not exceed 16%, the ash content does not exceed 2%, the water insoluble matter does not exceed 0.5%, the sulfur dioxide does not exceed 150ppm, the arsenic does not exceed 3ppm, and the heavy metal does not exceed 80ppm (the content of iron and copper should not exceed 80ppm). below 20ppm). In addition, it is stipulated that the pH value of 1% solution should be 5.5 to 7. Its bacterial content index is the same as that of medical gelatin, and should not exceed 10,000 bacteria/g.
Edible Gelatin is extremely important Food Additives, using its stability, foaming, freezing, emulsifying, thickening, regulating the crystal growth, adhesion, clarification performance, are widely used in wine, cheese, dairy products, meat products, canned ,sausage, jelly, skin cold, candy, pastries, cold drink and catering and other food industries. Edible gelatin, protein content is high, no fat, sugar and other substances calorific value, metabolism in the human body can replenish collagen, from the physical effect without fat.
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