One, the role of gelatin
Gelatin is a biological macromolecule, so some of the properties of macromolecules, will be dry gelatin in the right amount of water, first of all, to see their outer layer of slowly swelling up, with the extension of time, the swelling phenomenon gradually to the inner layer of the development of this phenomenon is called "swelling This phenomenon is called "swelling", also commonly known as "expansion". After the expansion of gelatine heating to 35 oC or more will form a uniform solution with water. In short, the gelatine is first soaked in cold water for 60 minutes and then melted in a water bath below 80 oC. (Higher temperatures will destroy the viscosity. (Too high a temperature will destroy the viscosity)
Two, the scope of application of gelatin
Food industry: meat products, meat stuffing, frozen juice meat, milk sugar, fruit juice fudge, nougat, toffee, ice cream, sour dairy products, beer clarification, etc.
Pharmaceutical industry: capsules, pharmaceutical binder, pharmaceutical icing, gelatin sponge, etc.
Other industries: furniture industry, gauze industry, printing industry, tape and paper industry.
Other industries: furniture industry, gauze industry, printing industry, tape paper industry, match industry, etc.
Gelatin is a hydrolyzed product of collagen, which is a kind of high protein without fat and cholesterol, and it is a kind of natural and nutritious food thickening agent. It is a natural and nutritious food thickener. Consumption of gelatin will neither make people fat nor lead to a loss of physical strength. 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 of the role, thus facilitating food digestion.
Gelatin can be divided into four categories according to the use of photographic, edible, medicinal and industrial. Edible gelatin as a thickener is widely used in the food industry such as jelly, food coloring, advanced fudge, ice cream, dry cool, yogurt, frozen food and so on. In the chemical industry, it is mainly used as a raw material for bonding, emulsification and the production of advanced cosmetics.
Before use, it should be soaked in cold water for a few hours (to avoid a large number of bubbles and stiffness caused by the end of complete expansion), and then heated under water after complete expansion, and the temperature of the glue should be controlled at below 70°C. The glue should be completely dissolved before it is used. The temperature of the glue should be controlled below 70°C. The glue can be used only after it is completely dissolved. The glue should be stored in cold storage or ventilated cool place to avoid hydrolysis and deterioration of the glue, affecting the use of the effect.