Gelatin Food Grade
Aliases: E441, Collagen Hydrolysate
CAS Number: 9000-70-8
Usage: Used as a gelling agent, stabilizer, and thickener in food products, including desserts, jellies, and confectioneries.
Characteristics: A colorless, tasteless, translucent substance derived from collagen in animal bones and skin.
Detailed Description: Gelatin, classified as E441, is a protein obtained by boiling collagen. It is a versatile ingredient used for its gelling properties in various food applications. Different Bloom grades indicate the gelling strength of gelatin, with higher numbers representing stronger gels. It is essential in the production of jellies, marshmallows, and gummy candies.
Performance Features: Provides a unique gelling property that is essential for certain food textures.
Advantages: Offers versatility in culinary applications, from solidifying jellies to stabilizing mousses.
Benefits: Enhances the texture and structural integrity of food products.
Extended Applications: Commonly used in desserts, jellies, confectioneries, and as a binding agent in meat products.