030-000-131 Gelatin
Gelatin is a white or yellowish, translucent flake or powder formed by the degradation of collagen in animal connective tissue. It is widely used as a thickener in food industry, such as frozen food, soft sugar, ice cream, yogurt, frozen food, etc.
Description
Gelatin Description
Gelatin ( Cow Skin Gelatin ) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside cow skin (hide) and 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.
Gelatin Application
Gelatin thickens puddings, yogurt, gummy candies, fruit gelatin desserts, ice cream, panna cotta, marshmallows, and more. It can be mixed into any number of liquids or semi-solid substances to create structure and form.
Gelatin Nutrition and Benefits
Pure gelatin powder contains no carbohydrates or fats, only protein. A 1-ounce packet of gelatin powder contains approximately 23 calories and six grams of protein; with only nine of the 10 essential amino acids, it does not count as a complete protein, though.
