In candy production, gelatin is more elastic, tough and transparent than starch and agar.
The function of gelatin in ice cream is to prevent the formation of coarse ice crystals, keep the structure fine and reduce the melting speed.
Gelatin as a clarifier can be to produce beer, fruit wine, liquor, fruit juice, rice wine, almond nut milk beverage and other products.
Gelatin is added to meat products as a jelly, thickener, and emulsifier
The biodegradable film synthesized by gelatin is mainly used for fruit preservation, meat preservation, food packaging or direct consumption
Gelatin is widely used in the medical field because of its biodegradability, good biocompatibility and film-forming properties.
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