How to use edible gelatin in the production process
Edible gelatin is dry, clean, uniform and free of inclusions. It has the effect of health and beauty. It has excellent protective properties of colloids, indicating activity, viscosity, cushioning, stability, water solubility and other characteristics. It is mainly used for Foods such as aspic, canned food, candy, vermicelli, instant noodles, ice cream, etc. Edible gelatin is widely used as a thickener in jelly, soft candy, yogurt and other food additives.
Before using the gelatin, it should be soaked in cold water for several hours (can avoid the large amount of bubbles generated during heating and the stiffness caused by complete expansion). After it is fully expanded, it will be heated by water. The temperature of the glue is controlled below 70 °C. It can be used after it is completely dissolved. The glue that has not been used up should be stored in a cold storage or in a cool and ventilated place to avoid the hydrolysis and deterioration of the plastic bottles and affect the use effect.