Edible Gelatin Applications
In addition to a small amount of water and inorganic salts, the gelatin product contains more than 82% protein, contains almost all essential amino acids except tryptophan, and contains many trace elements, so gelatin is an ideal protein source. . Because gelatin has excellent physical properties such as: jelly force, affinity, high dispersion, dispersion stability, water retention, coating, toughness and reversibility. It is an important food additive. Gelatin can be widely used in food manufacturing, and can be used as a food gel, stabilizer, emulsifier, crystallization regulator, thickener foaming agent, adhesive, dispersant, clarifying agent, and the like.