Gelken Releases Guide on Edible Gelatin for Food Manufacturers
Gelken has published a comprehensive guide for the food industry, detailing the properties, production, and applications of edible gelatin.
Manufacturer Gelken has released an informational guide for the food industry, exploring the use and properties of edible gelatin. The guide covers gelatin's origins, production processes, and its key characteristics, such as bloom strength and viscosity.
Gelatin is a protein derived from animal sources like skins and bones, possessing unique gelling, stabilizing, foaming, and emulsifying properties. The guide specifically explains the differences between Type A (acid-processed) and Type B (alkali-processed) gelatin and their suitability for various food products such as confectionery, dairy, and meat products.
The document also offers practical advice for food manufacturers on selecting the appropriate gelatin grade for their production lines. It highlights how key factors like bloom strength, viscosity, and particle size influence the final product's texture and mouthfeel. Gelatin's melting point near body temperature (around 35°C) makes it a popular ingredient that contributes to a desirable 'melt-in-the-mouth' sensation.
According to Gelken, the guide aims to help food manufacturers better understand this versatile ingredient and optimize its use in product development and production. It also addresses regulatory aspects related to gelatin safety.