Food Grade Gelatin

Color: Pale yellow powders or granules

Description: Gelatin is relatively insoluble in cold water but hydrates readily in hot water. When added to cold water gelatin granules swell into particles absorbing 5-10 times their weight in water. Raising the temperature above 40º C dissolves the swollen gelatin particles forming a solution, which gels upon cooling. The rate of solubility is affected by factors such as temperature, concentration and particle size. Gelatin is insoluble in alcohol and most other organic solvents.

Function: Gelatin is used as a thickener, as it forms strong gels. Gelatin is the only non-carbohydrate (polysaccharide) thickening agent used in food. It can be used in Gelatin hydrolysis and hydrolysis of animal collagen,animal skin, hair, bone and leather.

Application: Different types and grades of Gelatin Gelatin bloom are used in a wide range of food and non-food products: Common examples of foods that contain Gelatin are Gelatin desserts, trifles, aspic, marshmallows,candy corn, and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, ortexturizer in foods such as jams, yogurt, cream cheese, and margarine.