In frozen foods, gelatin can be used as a jelly. Gelatin jelly has a low melting point and is easily soluble in hot water. It melts in the mouth. It is often used to make meal jelly and grain jelly. Gelatin can also be used to make jelly. Gelatin jelly will not crystallize in warm but not melted syrup. Warm jelly can be re-formed into jelly after the clot is crushed.
As a stabilizer, gelatin can be used in the production of ice cream, ice cream, etc. The role of gelatin in ice cream is to prevent the formation of coarse ice crystals, keep the structure fine and reduce the melting speed. In order to obtain a good ice cream, the content of gelatin must be appropriate.
The general dosage of gelatin in ice cream is 0.25% to 0.6%. Any gelatin with jelly strength can make good ice cream, but different strengths must be matched with corresponding concentrations.
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