The advanced gelatin produced by the co***ny is a good resource of animal protein. It forms colloid in water at below 50℃ and leaching out at above 70℃. Making use of these two characters, it has been used in food and medicine industries extensively.
I. Candies: for candies, gelatin is mainly used to enhance flavor and taste of candies making use of its chewing-resistant property and softness
1. Swiss soft candy, QQ soft candy: improve texture and taste making use of its chewing-resistant property and solubility in mouth.
2. Cotton candy: making use of emulsification property and churning process of gelatin to produce air-cell swelling the candy¡¯s bulk and produce candies with special type and flavor.
3. Dragee: making use of coagulation of gelatin to produce inclusion packed in sugar-coat and enhance candy texture and luster.
II Icy product: applying gelatin for icy product, such as ice cream, ice-lolly and ice bar etc. could enhance even emulsification ability, reduce solution speed of icy product and improve flavor and taste.
III Dairy food: for yoghurt, soft cheese, fresh butter and etc., gelatin could maintain wetness of structure.
IV. Desserts: advanced jellies are all made with gelatin to enhance taste and flavor.
V. Meat: Gelatin are used for preparation of many dishes, such as gelatin beef, corned beef, meat stuffing of boiled dumpling and stuffed bun, burger and all kinds of ham meat. It could enrich flavor of meat and enhance coagulation. Seasoning juice and frozen beef also need gelatin to prevent coagulation and separation.
VI Jam: Salad, chocolate catsup, cocoa catsup, peanut catsup and so on make use of viscosity gelatin to enhance thickness of product, improve quality and enhance flavor.
VII Beverage: juice, beverage and liquor etc. utilize clarification of gelatin to improve quality and enrich taste of product.
VIII Instant Noodles: using coagulation of gelatin to produce seasoning package like sugar-coat, which could be made directly by hot water, convenient and cle |
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