Proportion of edible gelatin

Introduction: in the process of using edible gelatin, we must pay attention to the proportion, because edible gelatin itself will contain a certain amount of water, which is insoluble in water Edible gelatin is a kind of food additive In the process of making food, edible gelatin will be added more or less Edible gelatin has the effect of increasing the viscosity For example, the jelly that you often eat or the crystal meat jelly will be directly added with some edible gelatin, which has certain elasticity Then the proportion of edible gelatin is used How much is it? Let's invite the experts of Baibai safety net to introduce it in detail The commercial edible gelatin itself contains 12-14% water, which has the characteristics of water absorption, swelling and insoluble in water Therefore, the "blending" you say does not exist, because it is not like alcohol and water can dissolve each other In the food industry, after absorbing a certain amount of water to expand, it is heated, dissolved, shaped and cooled to form a jelly (semi-solid), which is based on its freezing force and ambient temperature, usually with a concentration of more than 10% The proportion of edible gelatin added to different foods is different In the production of candy, gelatin is used to produce milk candy, proteoglycan, marshmallow, fruit juice soft candy, crystal flower soft candy, gum and other soft candy Gelatin has the function of absorbing water and supporting the skeleton When the gelatin particles are dissolved in water, they can attract and interweave each other to form a layered network structure, It condenses with the temperature drop, so that sugar and water are completely filled in the gel gap, so that the soft candy can maintain a stable form, even if the load is not deformed Gelatin can control the crystallization of sugar and reduce the relative separation of oil and water in the syrup As an emulsifier, the adhesive can reduce brittleness, facilitate molding and facilitate cutting in the manufacture of candy Thus, it can prevent all kinds of candy from breaking and improve the yield The general dosage of gelatin in candy is 5% - 10% When the dosage of gelatin in crystal candy is 6%, the effect is the best The dosage of gelatin in gum is 6.17%, in nougat is 0.16% - 3% or more, and in the thick syrup of candy mucus is 1.15% - 9%, The ingredients of sugar pastilles or date candy should contain 2% - 7% gelatin What we said above is about the proportion of edible gelatin I believe you have a certain understanding of the use of gelatin through the above explanation Edible gelatin is mainly used in food You must not confuse edible gelatin with industrial gelatin How to identify edible gelatin and industrial gelatin? You must go to a special agency for identification To learn more about food additives and food safety, you can directly log in to Baibai safety net Editor in charge: he xianrob