Food-grade gelatin powder thickener for cakes, puddings, baking ingredients, commercial use.

Model: Food Grade 120 Bloom - 250 Bloom

[Chinese Name] Gelatin

[Chinese Alias] Edible Gelatin, White Gelatin; Animal Glue

[English Name] Gelatin

[Molecular Formula] C102H151O39N31

[Molecular Weight] 10,000～70,000

[EINECS Number] 232-554-6

CAS: 9000-70-8

Executive Standard: GB 6783-2013

Shelf Life: 2 years

Function: Thickener, Gelling Agent

[Gelatin Properties] Gelatin appears as light yellow or yellow transparent or semi-transparent glossy brittle flakes or powder particles. It is almost odorless and tasteless. Insoluble in cold water, it can absorb 5 to 10 times its weight in water to swell and soften. Soluble in hot water, it forms a gel upon cooling. It dissolves in hot water, acetic acid, or a hot mixture of glycerol and water, but is insoluble in ethanol, chloroform, or ether.

[Gelatin Usage Instructions] Gelatin must be soaked in cold water for several hours before use (to avoid producing a large number of bubbles and stiff lumps due to incomplete expansion during heating). After complete expansion, heat it in a water bath, controlling the temperature of the gelatin solution below 70°C. Use only after it is completely dissolved. Any unused gelatin solution should be stored in a cold storage or a cool, ventilated place to prevent hydrolysis and deterioration, which may affect its use.

1. Usage Method of Food Grade Gelatin

Gelatin can be used as a thickener, capsule shell, and food packaging material. In food processing, gelatin can be dissolved in water to form a cross-linked gelatin solution for making jelly, pudding, candy, etc. The specific method is as follows: Prepare gelatin and water. Generally, 1 part gelatin requires 5-10 parts water. Add water to a pot and heat to about 80°C.

--- Slowly add gelatin to the heated water, stirring evenly with a mixer until the gelatin is completely dissolved. This takes about 5-10 minutes.

--- Continue stirring the solution until it becomes transparent and free of granular matter.

--- Turn off the heat and continue stirring, allowing the solution to cool to room temperature.

--- Pour the solution into molds and refrigerate for several hours until solidified.

2. Usage in the Pharmaceutical Field

Gelatin has many applications in the pharmaceutical field, such as making capsules, contrast agents, and artificial bones. The following is the gelatin preparation process:

--- Prepare gelatin and solvent. Add gelatin powder to an appropriate amount of sterile solvent, usually water or sterile saline.

--- Stir the solvent until the gelatin is completely dissolved. This process may take from a few minutes to several hours.

The gelling, water-retaining, foaming, emulsifying, stabilizing, thickening, and clarifying properties of edible gelatin are widely used in the production of candies (gummy candy, marshmallow, toffee), various dairy products, ice cream, pastries, and meat products. Gelatin is a high-molecular-weight protein widely used in the pharmaceutical, food, and photography industries to produce items such as medical soft and hard capsules, surgical dressings, hemostatic sponges, food additives, gelling agents, suspending agents, and clarifying agents.
[Usage Range and Dosage of Gelatin] The application range of food-grade gelatin includes meat products, meat fillings, aspic, toffee, juice soft candy, nougat, taffy, ice cream, fermented dairy products, beer clarifiers, compound emulsifying stabilizers, health foods, salads, puddings, frostings, hollandaise sauce, gelatin soft candy, pastries, canned meat, frankfurters, and other foods. The dosage of gelatin varies in different foods. In meat products, meat fillings, aspic, etc., the dosage is 2% to 9%; in juice soft candy production, the dosage is 2%; in taffy production, the dosage is 0.4% to 1.5%; in ice cream production, the dosage is 0.1%.

[Gelatin Application Fields]

1. Food Field: Candies (gummy candy, marshmallow, etc.), chocolate, pudding, ice cream, cheese, mousse cake, dairy products, etc.; meat jelly, food additives, canned goods, candy, ice pops, frankfurters, aspic, soda suspending agents, testing agents, starch agents, ice cream, and other food industries, complying with the national standard GB6783-2014.

2. Biomedicine: Hard capsules, soft capsules, microcapsules, etc.;

3. Cosmetics: Various beauty skincare products, shampoo, facial masks, hair gel, etc.;

4. Textile, printing, dyeing, plastics, electronics, sandpaper, matches, ink, rubber fillers, handicraft adhesives, wood furniture, leather polishing, fabric sizing, metallurgical plating solutions, paper currency coating, and other industries.

5. Pet canned food, animal feed, aquatic feed, vitamin feed, veterinary products, and other industrial manufacturing sectors.

[Packaging and Storage] Gelatin is packaged in paper-plastic composite bags, with each bag weighing 25 kg. Gelatin should be sealed and stored in a dry, ventilated, and cool place. It must not be stored outdoors to avoid moisture, heat, and exposure to sunlight. The shelf life at room temperature is 2 years.