1, because gelatin it is food grade, so it is safer to use. The gelatin put in the marshmallow can act as a solidifying agent. Marshmallow put in the gelatin for food gelatin, food gelatin (Gelatin) is the hydrolysis product of collagen, is a fat-free high protein, and does not contain cholesterol, is a natural nutritional food thickener.
2, consumption will neither make people fat, nor lead to physical decline. Gelatin is also a strong protective colloid, emulsifying force, after entering the stomach can inhibit milk, soy milk and other proteins due to the role of gastric acid caused by the cohesion, thus facilitating food digestion.
One,
1, because the marshmallow in the gelatin can play the role of coagulation. Marshmallow put in the gelatin for edible gelatin, edible gelatin is a fat-free high protein, does not contain cholesterol, is a natural nutritional food thickener. Consumption will neither make people fat, nor lead to a decline in physical strength.
2, gelatin is also a strong protective colloid, emulsifying force, into the stomach can inhibit milk, soy milk and other proteins due to the role of gastric acid caused by the cohesion of the action, which is conducive to food digestion.
Two, gelatin in the application of food
1, candy: gelatin in the candy in the amount of 5% -10%. In the crystal flower soft candy gelatin dosage of 6% when the best results. In the gummy candy gelatin dosage of 6.17%. In nougat for 0.16% -3% or more. In the thick syrup of confectionery mucilage the dosage is 1.15%-9%. In candy production, the use of gelatin than starch, agar is more elastic, toughness and transparency, especially in soft candy, milk sugar.
2. Frozen food: in frozen food, gelatin can be used as a jelly agent, gelatin has a low melting point, soluble in hot water, commonly used in the production of meal jelly, grain jelly.
3. Jelly: gelatin jelly in the warm and not yet dissolved in the syrup will not crystallize, warm jelly in the clots can be stirred to re-form jelly. Sugar-containing jellies for meals in the UK are added at 7-14%.
4. Ice cream, ice cream: gelatin can prevent the formation of coarse grains of ice crystals, to maintain the organization of fine and reduce the speed of dissolution, in order to obtain excellent ice cream, gelatin is generally used in 1.25% -1.6%.
5. Yogurt: curdled yogurt: the representative product of old yogurt, curdled yogurt is fermented without breaking the milk of the product, the product needs to have a good molding, gelatin in the curdled yogurt as a gelatinizing agent used to provide a good body for the product, usually with the use of agar and pectin. Gelatin gives a smooth texture to the product and so far products such as acid treated starches have not been able to provide the texture of gelatin.
6, stirred yogurt: common products on the market, such as Guan Yi milk, smooth light, Biyu, etc. are stirred yogurt. In such products, gelatin mainly as a thickener exists, in the early stages of processing using 65 degrees stirring gelatinization. The amount of gelatin is between 0.1-0.2%. Gelatin resists homogenizing and heating pressures during yogurt production and provides the right viscosity for the product.
7, drinking yogurt:
Drinking yogurt is fermented after homogenization and other means to reduce the viscosity of the product, because of the reduction of viscosity, the need to use colloids to ensure the stability of the product, to reduce the shelf-life of the stratification. Similarly, other colloids can be used to achieve the effect.
8, a, acid, alkali degradation of edible gelatin solution acid or alkali will make edible gelatin solution gel strength, viscosity and other serious reduction. Therefore, the degradation of gelatin by acid or alkali should be avoided during the use of the edible gelatin solution, and the edible gelatin should not be dissolved or stored in conditions containing fruit juice or the presence of acid (such as citric acid, tartaric acid, etc.).
b, the actual method of use is to add the edible gelatin at the end of all ingredients and at a lower temperature. Do not boil the food gelatin with the syrup, and when adding the food gelatin to the syrup be sure to add it after the syrup has been boiled and cooled to the lowest possible temperature condition.
9, bacterial degradation of edible gelatin solution Edible gelatin solution or soaked and swollen edible gelatin is a good bacterial medium, if the edible gelatin solution in the presence of bacteria, will lead to the viscosity of gelatin, gel strength loss. Therefore, in the process of using edible gelatin, we should pay attention to the hygiene of the equipment and environment to prevent bacterial contamination of degraded edible gelatin.