Edible Gelatin is a translucent, colorless, flavorless substance derived from collagen mainly inside pig skin and cattle bones. Edible Gelatin used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry. Edible Gelatin is mainly used as a gelling agent in food. The application in most gummy candies, marshmallows, gelatin desserts, ice cream, dips and yogurt.
Gelatin uses as follows:
Gelatin is widely used as thickener, texture stabilizer, and gelling agent in food production such as gelatin dessert, low-fat yogurt, jellies, candy, milk powder, fruit milk, sausage, salad, pudding, ham, bean vermicelli, ice cream, cake, drinks clarification, instant noodles, bio-pharmaceuticals, health food, yolk juice, beer clarifier, cheese, dairy, vitamin nutrition base,
Gelatin is widely used as texture stabilizer and cleansing agent in beverage.
Gelatin can be used for weight loss and for treating osteoarthritis, rheumatoid arthritis, and brittle bones (osteoporosis). Some people also use it for strengthening bones, joints, and fingernails.
In Health & Personal care products
Gelatin can be used as gelling agent in Cosmetics.
In Agriculture/Animal Feed/Poultry
Gelatin is used in Agriculture/Animal Feed/Poultry: Gelatin is used to promote hoof growth and health, also in animal feeding.
In Other Industries
Gelatin is widely used as gelling agent in various other industries.
- As dispersant: in photographic film to improve exposure and finishing.
- As coating material: in banknote printing, Metallurgy, textile and leather processing.
- Gelatin is used in most gummy candies, marshmallows, gelatin desserts, ice cream, dips and yogurt. It has a jelly strength of approximately 200 (bloom)/220 (bloom)/230 (bloom) /250 (bloom) /260 (bloom)/270 (bloom)/280 (bloom)/300 (bloom)and a viscosity of approximately 1.5mPa.s./3.5-5.5 mPa.s. Gelatin is mainly used as a gelling agent in food.