Pectin and gelatine are both gels, but in the production of many desserts and sweets, pectin and gelatine can't be substituted for each other at all. From the point of gel strength, pectin is much better than Geely Ding Qiang.

Protein, which constitutes gelatin, contains 18 amino acids, 7 of which are essential for human body. Except for water and inorganic salts below 16%, the content of protein in gelatin accounts for more than 82%, which is an ideal protein.

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In frozen food, gelatin can be used as jelly. Gelatin jelly has a low melting point, is easy to dissolve in hot water, and has the characteristics of melting in the mouth. It is often used to make food jelly, grain jelly and so on. Gelatin can also be used to make jelly. Gelatin jelly will not crystallize in warm and undissolved syrup, and the warm jelly can form jelly again after the clot is crushed.

As a stabilizer, gelatin can be used in the production of ice cream, ice cream, etc. The function of gelatin in ice cream is to prevent the formation of coarse ice crystals, keep the tissue fine and slow down the melting speed. In order to obtain excellent ice cream, the content of gelatin must be appropriate. The general dosage of gelatin in ice cream is 0.25% ~ 0.6%. Good ice cream can be made from gelatin with any jelly strength, but different strengths must be matched with corresponding concentrations.

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