Typical
Specifications for edible gelatins
| Typical
Specifications for edible gelatins are: |
|
Type A |
Type B |
| pH |
3.8
-
5.5 |
4.5
-
7.5 |
| Isoelectric
point |
7.1
-
9.0 |
4.7
-
5.4 |
| Gel
Strength (Bloom) |
50
-
300 |
50
-
300 |
| Viscosity
(mps) |
15
-
75 |
20
-
75 |
| Ash |
0.3
-
2.0 |
0.5
-
2.0 |
Two of gelatin’s
most desirable properties are its melt-in-the-mouth
characteristics and its ability to form thermoreversible
gels. Gelatin is preferred in many applications
for its clarity, bland flavor, and physical properties. |
Gelatin
Nutritional Information
| Gelatin Nutritional
Information |
| |
Type B |
| Moisture (%) |
8
-
12 |
| Ash (%) |
< 1.5 |
| Fat (gr.) |
0.04 Max |
| Carbohydrates (gr) |
0.04 Max |
| Cholesterol (mg.) |
0.9 Max |
| Sodium (gr.) |
0.6 Max |
| Calcium (mg.) |
0.6 Max |
| Potassium (mg.) |
36 Max |
| Heavy metals (ppm) |
< 40 |
| Calories / 100 grams |
300 |
The versatility
of gelatin in the food industry makes it an ideal
choice for confectionery, dairy, desserts, bakery/cereal,
and meat products. In confectionery products,
gelatin acts as an agent to provide varying degrees
of texture and elasticity. In dairy products,
it stabilizes properties in yogurts, sour creams,
ice cream and milk based desserts, while adding
a creamy mouth sensation to low or non-fat products.
(See Functional Properties of Gelatin below) |
Functional
Properties of Gelatin
| Function |
Application |
| Gel Former |
gelled desserts, lunch meats, confectionery,
pate, aspics, and other |
| Whipping Agent |
marshmallows, nougats, mousses,
souffles, whipped cream, and other |
| Protective Colloid |
confectionery, icings, ice cream,
frozen deserts and confections |
| Binding Agent |
meat rolls, canned meats, confectionery,
cheeses, dairy products, and other |
| Clarifying Agent |
beer, wine, juices, and other |
| Film Former |
coating for fruits, meats |
| Thickener |
powdered drink mixes, gravies, sauces,
soups, puddings, jellies, syrups dairy products,
and other |
| Process Aid |
microencapsulation of colors, flavors,
oil, vitamins, and other |
| Emulsifier |
cream soups, sauces, flavorings,
meat pastes, whipped cream, confectionery dairy
products, and other |
| Stabilizer |
cream cheese, chocolate milk, yogurt,
icings, cream fillings, frozen desserts, other |
| Adhesive Agent |
confectionery, frostings seasonings,
meat products |
| Gelatin
in meat products such as ham and aspic
improves the appearance and makes the
product easy to slice. Gelatin desserts,
marshmallows, icings, frozen treats and
bakery glazes rely on gelatin as an important
ingredient.
|
 |
|
Gelatin
as an ingredient
|
Gelatin
Bloom |
Mesh |
| Dairy
Products |
|
150
-
300 |
8 - 60
|
| Frozen
Foods |
|
225 -
300 |
8
- 60 |
| Gelatin
Desserts |
|
175 -
300 |
8
- 60 |
| Confectionery |
|
|
|
| |
Gummi
Bears |
200 -
300 |
8
- 60 |
| |
Marshmallows |
225 -
300 |
8
- 60 |
| |
Circus
Peanuts |
225 -
300 |
8
- 60 |
| |
Wafers |
50 -
100 |
8
- 60 |
| Bakery
Fillings & Icings |
|
225 -
300 |
8
- 60 |
| Meat
Products |
|
175 -
300 |
8
- 60 |
| Wine,
Beer, Juices |
|
100 -
300 |
8
- 60 |
| Pharmaceutical |
|
150 -
300 |
8
- 60 |
In Pharmaceutical
applications, gelatin is used in the production
of soft and hard gel capsules. Gelatin makes them
easier to swallow while acting as a buffer against
humidity and air temperature. In the Vitamin industry,
gelatin can be encapsulated for its protein properties.
|
Other
applications
| Other applications for Gelatin include
Coating and Sizing, Paper manufacturing, Printing
Processes, Protective Colloidal Applications, Matches,
Abrasives, Adhesives, Cosmetics and Nutraceuticals.
|
|
