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Edible Gelatin
Edible Gelatin
Edible Gelatin
Edible Gelatin
Edible Gelatin
Edible Gelatin

Edible Gelatin

Edible gelatin is a product of partial hydrolysis of collagen and is a macromolecular hydrophilic colloid. It is mainly extracted from connective tissues such as animal skin (such as cowhide and pig skin) and bones (such as cow bones and pig bones). Through a series of processes such as pretreatment, hydrolysis, filtration, concentration, and drying, the collagen in it is converted into gelatin.
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    Edible Gelatin
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  • Release time : 2025-04-29
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  • Detailed Description
  1. Definition and sources：Edible gelatin is a product of partial hydrolysis of collagen and is a macromolecular hydrophilic colloid. It is mainly extracted from connective tissues such as animal skin (such as cowhide and pig skin) and bones (such as cow bones and pig bones). Through a series of processes such as pretreatment, hydrolysis, filtration, concentration, and drying, the collagen in it is converted into gelatin.
  2. Physical and chemical properties: Solubility：It can be dissolved in hot water to form a uniform solution, and can form a gel with certain elasticity and toughness after cooling. Gel properties: It has a unique gelling ability, and the formed gel is reversible, that is, the gel will melt into a sol when heated, and can solidify into a gel again after cooling. Its gel strength is usually expressed by freezing force. The higher the freezing force value, the better the gel strength formed by gelatin. Viscosity: The viscosity of gelatin solution is related to its concentration, temperature and other factors. Generally speaking, the higher the concentration, the greater the viscosity; the higher the temperature, the lower the viscosity.
  3. Application in food
    • Gelling agent: In foods such as jelly, pudding, and soft candy, edible gelatin plays a key gelling role, giving these foods a specific shape and taste. For example, in the production of jelly, gelatin can solidify liquids such as juice into a crystal clear, elastic gel-like substance.
    • Thickener: It is used as a thickener in foods such as yogurt, ice cream, and meat products to increase the viscosity of the food and improve the texture and taste of the product. For example, in yogurt, gelatin can prevent whey from precipitating, making the yogurt thicker and more delicate.
    • Stabilizer: helps maintain the stability of the food system and prevents the separation of ingredients. In some emulsified foods, gelatin can prevent the separation of the oil phase and the water phase and maintain the stability of the emulsion.
    • Clarifying agent: In the production of beverages such as alcoholic beverages and fruit juices, edible gelatin can be used as a clarifier to remove turbid substances and make the beverages clearer and more transparent.
  4. Safety: Edible gelatin is a safe and edible food additive. As long as it is produced and used in accordance with relevant standards and specifications, it generally does not cause harm to human health. However, for some special groups, such as those who are allergic to animal protein, there may be an allergy risk, and they need to be cautious when consuming foods containing gelatin.
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Registration number: LuICP20018609
Registration number: LuICP20018609