The correct use of edible gelatin is:

The glue powder and water according to one to three (i.e., one glue powder plus one to three portions of cold water) soaked for 40-60 minutes; to be absorbed in the water expansion in the indirect heating to dissolve, dissolve the gelatin can not be directly heated, dissolve the gelatine temperature control at 75 ℃ or so, the use of water can not be added; Edible gelatine in the fruit cakes The dosage of edible gelatin in fruit cake is 5%-10%.

Before use, it should be soaked in cold water for a few hours (to avoid a large number of bubbles when heating and the stiffness produced by the end of the complete expansion), to be completely expanded and then heated through the water, and the temperature of the gelatin liquid is controlled at below 70°C. The gelatin should be completely dissolved before use. Make it completely dissolved before use. The end of the glue should be stored in cold storage or ventilated cool place, so as to avoid hydrolysis and deterioration of the glue, affecting the use of the effect.

Product use

Gelatin can be divided into four categories according to its use: photographic, edible, medicinal and industrial. Edible gelatin as a thickener is widely used in the food industry to add such as jelly, food coloring, high-grade soft candy, ice cream, dry vinegar, yogurt, frozen food and so on. In the chemical industry is mainly used as a raw material for the production of bonding, emulsification and advanced cosmetics.

Gelatin is a hydrophilic colloid, with the nature of the protective colloid, can be used as a hydrophobic colloid stabilizer, emulsifier. Gelatin is also an amphoteric electrolyte, so it can coagulate charged particles into blocks in aqueous solution, and is used as a clarifying agent for wine and alcohol.