Special Gelatin: Cold Melt Gelatin

Conventional gelatin can only swell in water at homoeothermy, but cannot be dissolved. When the temperature is above 30℃, gelatin can be dissolved in water to form a gelatin solution, and when the temperature drops to homoeothermy, the gelatin solution will turn into jelly again. However, in some applications, it is necessary to dissolve gelatin into a solution in water at homoeothermy. The new cold-melt gelatin developed by Foodmate can be completely dissolved in water at temperatures as low as 10℃and above to form a gelatin solution.

Physical properties: light yellow or almost white powder; soluble in cold water and hot water, insoluble in ethanol. Cold-melt gelatin is a peptide molecular polymer like conventional gelatin. It is a multi-level hydrolysate of collagen. It is rich in 18 kinds of amino acids. The raw materials come from deep-sea fish skin and cultured fish skin. The melting point of the gel is 7℃ and the freezing point is 4℃. Brinell viscosity 3.5-6.5mPa.s, gel strength 0-20 Bloom.

The main application of cold melt gelatin:

1. Meat adhesive

Used as a binder for minced meat, it is colorless and tasteless, has good bonding effect, high stability, convenience, and easy to operate; it has a strong bonding effect and can bond small pieces of meat into large pieces at one time. Shaped products, suitable for bonding all small pieces of meat such as mutton, beef, pork, chicken, fish, etc., and the bonded products have no traces; the products bonded by this product are resistant to high-temperature cooking, frying, and easy to cut; Whether it is raw meat or heating, it will not be lysed and water will not be produced during heating, so as to maintain the freshness of the product; increase the yield of minced meat products and reduce costs; the main ingredient is collagen, which is healthy and safe.

2. Thickener

Adding to cakes and snacks and fast-moving consumer goods, because compared with ordinary gelatin, does not require the steps of swelling and hot water dissolution, simple operation, lower costs, improve efficiency, one-time feeding, reduce product pollution, and improve product safety. Because it is a collagen peptide molecular polymer, it is safer and healthier than other thickeners.

Remarks:

Cold-melt gelatin is mainly used for the compound TG enzyme products. TG enzyme (transglutaminase) is a monomeric protein with an active center and a molecular weight of about 38,000 composed of 331 amino groups. It can catalyze the production of protein and polypeptide within and between molecules. Covalently cross-linked to improve the structure and function of the protein, thereby improving the flavor, mouthfeel, texture and appearance of the food.

Traditional meat processing technology usually adds a large amount of phosphate to improve its water holding capacity, cohesiveness and texture. Nowadays, many TG enzyme products are used for meat processing. The added amount of TG enzyme in this product is 0.5%-2%, and the other 98% is protein substrate ( cold-melt gelatin).