Description
Applications:
Candy: gelatin is mainly used to enhance flavor and taste of
candies making use of its chewing-resistant property and
softness
Swiss soft candy, QQ soft candy: to improve texture and taste
making use of its chewing-resistant property and solubility in
mouth
Cotton candy: making use of emulsification property and churning
process of gelatin to produce air-cell swelling the candies bulk
and produce candies with special types and flavors
Dragee: making use of coagulation of gelatin to produce inclusion
packed in sugar-coat and enhances candy texture and luster
Icy product: applying gelatin for icy products, such as ice cream,
ice-lolly and ice bar, to enhance even emulsification ability,
reduce solution speed of icy product and improve flavor and
taste
Dairy food: for yoghurt, soft cheese and fresh butter, gelatin
could maintain wetness of structure
Desserts: advanced jellies are all made with gelatin to enhance
taste and flavor
Meat: gelatin are used for preparation of many dishes, such as
gelatin beef, corned beef, meat stuffing of boiled dumpling and
stuffed bun, burger and all kinds of ham meat. It could enrich
flavor of meat and enhance coagulation. Seasoning juice and frozen
beef also need gelatin to prevent coagulation and separation
Jam: for salad, chocolate catsup, cocoa catsup and peanut catsup,
making use of viscosity gelatin to enhance thickness of products,
improve quality and enhance flavor
Beverage: for juice, beverage and liquor, using clarification of
gelatin to improve quality and enrich taste of products
