Detailed Product Description
Features:
(1)light yellow;made of animal skin;consists of 90% collagen and 18 types of
amino acid.
(2) specification:
jelly strength(6.67%):100~260bloom
(3)uses
Gelatin confections are typically made from a base of sugar, corn syrup and water. To this are added flavour, colours and texture modifiers. Gelatin is widely used in confectionery because it gels, foams or solidifies into a piece that dissolves slowly in the mouth, gently releasing flavours and creating a smooth taste sensation.
Gelatin for confection use | Bloom of gelatin | viscosity | Function | Dosage (in CP) |
Wine gums (gelatin+starch) | 100~180 | Low- medium | Gelling agent Texture elasticity | 2~6% |
Marshmallows (deposited or extruded) | 200~260 | Medium-high | Aeration Stabilization Gelling agent | 2~5% |
Gelatin gums | 180~260 | Low-high | Gelling agent Texture elasticity | 6~10% |
Chewable sweets (fruit chews,toffees) | 100~150 | Medium-high | Aeration chewability | 0.5~3% |
Nougat | 100~150 | Medium-high | chewability | 0.2~15% |
liquorice | 120~220 | Low- medium | Gelling agent Texture elasticity | 3~8% |
Coating (chewinggum-dragees) | 120~150 | Medium-high | Film forming binding | 0.2~1% |
