Model NO.: power form Type: Gelatine Main Nutrients: Functional Feed Jelly Brown Gelatin Jelly Strength: 80~280bloom Trademark: TS
Ingredients Origin: China Main Ingredient: White to Light Yellow Shape: Powder Jelly Brown Gelatin Granule Size: 4~40mesh Jelly Brown Gelatin Viscosity: 30~60mpas Specification:
Food Grade Jelly brown Gelatin Details
Gelatin ( Gelatin bloom ) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside pig skin (hide) and cattle bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing Gelatin or functioning in a similar way are called Gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in some gummy candies as well as other products such as marshmallows, Gelatin dessert, and some ice cream and yogurt. Household Gelatin comes in the form of sheets, granules, or powder.
Jelly brown Gelatin Related Products Edible Gelatine FoodGelaTM 20B Edible Gelatine FoodGelaTM 22B Edible Gelatine FoodGelaTM 23B Edible Beef Gelatine FoodGelaTM 27B Edible Gelatin(100 bloom) Edible Gelatin(120 bloom) Edible Gelatin(160 bloom) Edible Gelatin(180 bloom) Edible Gelatin(200 bloom) Edible Gelatin(220 bloom) Edible Gelatin(225 bloom) Edible Gelatin(275 bloom) Edible Gelatin(260 bloom,40 mesh) Edible Gelatin(260 bloom) Edible Gelatin(280 bloom) Edible Gelatin(250 bloom) Edible Gelatin(300 bloom) Edible Gelatin(240 bloom)
Jelly brown Gelatin Applications
Probably best known as a gelling agent in cooking, different types and grades of Gelatin Gelatin bloom are used in a wide range of food and non-food products: Common examples of foods that contain Gelatin are Gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.
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