Products
Our factory can produce 120 bloom to 300 bloom edible gelatin, which can be applied in applications like confectionery, dairy, meat, etc. Each application may have different gelatin requirements. The main function of edible gelatin is gelling, water-binding, and foaming. It is so common to use gelatin to produce gummy, yogurt, dessert, and aspic. Edible gelatin does not affect the color or taste of the food but contributes to the specific quality of the products. Edible gelatin is not only a functional ingredient but also a protein source. It is easier to use than other hydrocolloids which may need specific pH, dry substance, or salts.
Gelatine has demonstrated its versatility in applications for the pharmaceutical industry and medicine. It can be used in the production of capsules or tablets or as a constituent of wound dressings, hemostatic sponges, or blood volume substitutes.
Why Choose FOODMATE?
*Quality
*Technical Support (over 35 years industry R&D experience)
*Global Supply Chain
*Competitive Price
*Customers over 60 Countries
*Outstanding Pre-sale and After-sale Service
*Innovative Technology
Send us an email or leave a message for technical supports, free samples, FOB price, etc.
[email protected]Edible gelatin is a protein product of natural origin.
It usually consists of protein (85%), water (13%), and mineral substance (2%). Being rich in 18 various types of amino acid that are necessary for human body with only exception of tryptophan.
Features:
Foodmate has a series of edible gelatin which can be widely used in the production of confectionery, dairy, beverage, meat, bakery, desserts, and cooked foods.
Recommended Models：
FoodGel™ BS、FoodGel™ BB、FoodGel™ F
Bloom Range: 120-300 Bloom g.
CapGel™- Hard Capsule Gelatin
Mainly made of gelatin with high requirements on its physical and
chemical properties. We are capable of accommodating our customers’
specific gelatin needs with products of various parameters. By strictly
controlling the transparency and microorganisms, our products
have excellent disintegration and fluidity with smooth and beautiful
appearance.
CapGel™- Soft Capsule Gelatin
Mainly made of gelatin or compound combined with gelatin and other
ingredients such as glycerin or suitable pharmaceutical excipients. We
offer a variety of gelatin portfolio to meet soft capsules needs of clients
in pharmaceuticals, nutraceuticals and other industries.
Because of the good performance in gelling, stability, adhesiveness, coating and water fixation,
gelatin is widely used in pharmaceutical industry, such as:
Recommended models：
FoodGel™ BS、FoodGel™ BB、FoodGel™ F
Bloom Range: 120-300 Bloom g.
Unlike regular gelatin, instant gelatin exists in an amorphous form, with a three-dimensional network that is only weakly cross-linked. Its molecular arrangement is random and disordered, resulting in very weak intermolecular and intramolecular forces. This instability allows water to easily penetrate the structure without the need for warm water to break bonds, forming a gel-like texture, known as a "false gel", which is not as intense as regular gelatin.
Instant gelatin can be dissolved at room temperature or even in cold water without heating. And it is generally in powder form with a greater mesh count compared to regular gelatin.
Due to the fine particles of instant gelatin being difficult to wet, it must be thoroughly mixed with other ingredients before being stirred into cold liquids.
Applications
Food Fillings, Desserts, Ice Cream, Marshmallows, Milkshakes & Frozen Dishes
Recomedation Model
InstantGelTM SR
Main Parameters
Appearance：Yellow or yellowish powder
Particle Size：80 mesh
Gel Strength (6.67%, 10℃,Bloom g)： Over 200 Bloom g
Features:
Ensure the pre-mix ratio is generally not less than 1:5. It is recommended to use powders with a mesh size of 60+ for the pre-mixed materials (e.g., powdered sugar or milk powder).
Ensure it is thoroughly dispersed and dissolved to achieve a smooth solution. The shearing time varies depending on the tool or equipment used. Different solutions will affect the gelling time.
Instant gelatin will gel when cooled in the refrigerator, and its gelling speed depends on the temperature and gelatin concentration.
Product Introduction
Conventional gelatin does not fully dissolve in water under room temperature, only when the gelatin-water solution is heated above 30℃, the dissolving starts. The gelatin-water solution forms gel gradually while cooling off.
Foodmate presents a new type of cold water-soluble gelatin for specific circumstance which requires gelatin to be fully dissolved in water under 10℃.
Physical properties
The product presented in light yellow or white powder which is obtained by special production procedure with state-of-the-art equipment. It contains 18 amino acids that are required by human body as well as special amino acid chain presented as peptide molecular polymer. It is a multi-level hydrolysate of collagen which dissolves in water.
The Main Purpose
– Meat Adhesive Used as a binder for minced meat. Foodgel CWG-01 is colorless and tasteless, has superior bonding effect. Highly stable and easy to operate, bonds small pieces of meat into larger pieces without extra procedures. Can be used on almost all meats such as mutton, beef, pork, chicken, fish, etc., and presents little trace of bonding. Finished products are resistant to high-temperature cooking, frying and easy to cut. On top of that, its water binding capacity give the finished product, whether it’s made with raw meat or heated, outstanding mouthfeel after cooking, maintaining a fresh look of the final product. Using the product would bring benefits including but not limited to yield increasing of minced meat, cost reducing etc. The main ingredient of it is collagen which is healthy and safe.
– Thickener In comparison to conventional gelatin, the Foodgel CWG-01 is cost saving & easy to operate in producing cake and confectioneries due to its cold-water solubility which requires no extra step of heating up. Therefore, Foodgel CWG-01 can be mixed with other ingredients altogether to boost efficiency and reduce potential risk of contaminating during the production. Additionally, it’s a healthier choice to other thickeners because it is made from collagen.
Application Guide
Foodgel CWG-01 is usually compounded with Transglutaminase (TG enzyme) when used as meat glue. TG enzyme is a type of active single protein with 38,000 Dal which consists of 331 amino acids. It catalyzes the intra- and inter-molecular covalent cross-linking of protein and peptides, thereby improving the structure and function of the protein which eventually leads to an improved flavor, texture, appearance, and mouthfeel in finished products. Considering the traditional process for meat products requires adding phosphates which possess potential risk to health, Foodgel CWG-01 is a healthier choice while maintaining or even improving the water holding capability, bonding and texture of the finished products.
Contact us for more information on Technical Support, Free samples, FOB Price, etc. You will be replied within one day.
