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gelatin use in Wines, beer and Juices
gelatin use in Wines, beer and Juices

Jelly strength:100-280bloom Cert: ISO,HACCP, HALAL over 26 years manufacturing experience Top quality,competitive price

Gelatin has a tendency to form coacervates with other proteins and hydrocolloids. This property makes gelatin useful for precipitating materials that cause haze or cloudiness. Gelatin is used to clarify wines, beer, apple juice and vinegar.

Segment

Food

Functionality

Confectionery

Wine gums, pastilles

Gelation, chewiness, brilliance, clarity

Marshmallows

Whipping agent, gelation, controlling sugar crystallization

Caramels, toffees

Emulsifying, chewiness

Licorice

Binder

Dairy Products

Cheese products (cream, spreads, cottage)

Stabilisation (prevents syneresis), smooth texture.

Mousses

Whipping agent, gelation

Ready-To- Eat Desserts

Gelation, elastic texture

Toppings

Whipping agent, gelation

Yoghurts, sour cream

Gelation (stabilisation (prevents syneresis)), smooth texture

Frozen Desserts

Heat-shock stabilisation, gelation (body, texture)

Meat Products

Canned Products (ham, tongue, corned beef,...)

Gelation

Emulsified products

Emulsifying, gelation

Aspic, jellies for decoration

Gelation, excellent adhesion to meat or vegetables.

usage coatings

Gelation, adhesion

Spreads

Low fat Margarine (<60% fat)

Stabilisation, texture body

 

gelatin use in Wines, beer and Juices

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