Jelly strength 150-280 Bloom

Degree of grinding 8-60 Mesh

Gelatin is a purified protein product obtained by partial alkaline hydrolysis of collagen raw materials (bovine or pig skin). Gelatin forms solutions of high transparency, light color, with a characteristic odor, without taste. It quickly hydrates in water, dissolves at temperatures above 30 ° C and gels during cooling.

Gelatin is an alternative to other gelling agents and hydrocolloids - depending on the product and recipe. It can be used in combination with starches, pectins, agar, gum arabic to obtain a wide variety of textures of the final product - shorter, brittle or denser, more elastic.

Advantages of gelatin:

• pure protein, does not contain fat, cholesterol, carbohydrates;
• low gelling temperature;
• thermoreversibility of gel - the ability to re-transition from solution to jelly at high temperatures without deterioration of technological properties;
• the ability to obtain whipped products without adding foaming agents (egg white, etc.);
• gelatin has a unique ability to melt at human body temperature, which contributes to better release of the product's flavor.

This product can be used in several food applications. Suitable for gelatin desserts, dairy products and milk desserts.