Gelatin is the product of moderate hydrolysis and thermal denaturation of collagen. The raw materials for producing gelatin are mainly animal skins, bones, etc., which have homology with collagen and are pure natural substances rich in amino acids needed by the human body. Due to its excellent physical and chemical properties, gelatin is widely used in confectionery, dairy products, beverages, meat, and baked goods
Candy additives: More than *0% of the world's gelatin is used in food candies. Gelatin has the function of absorbing water to support the skeleton, so that the gummies maintain a stable form;
Jelly: Gelatin jelly has a low melting point, is easily soluble in hot water, and has the characteristics of melting in the mouth. Commonly used to make jelly, grain jelly, etc.;
Stabilizer: Gelatin is used in the production of ice cream, ice cream, etc., which can prevent it from forming coarse ice crystals, keep the structure fine, and reduce the melting speed;
Thickening agent: Gelatin can be used as a thickening agent for making milk-containing beverages;
Emulsifier: Gelatin can also be used as an emulsifier for some meat products, such as emulsifying the fat of meat sauce and cream soup, to protect the original characteristics of the product;
Clarifying agent: Gelatin can be used as a clarifying agent in the production of dew, fruit juice, almond milk beverages and other products;