Gelken Releases Guide on Gelatin Usage in Food Production
Gelken has published a guide for food technologists and production managers on using gelatin. The guide covers dosage, hydration, and processing tips.
Food ingredient supplier Gelken has released a new guide detailing the use of gelatin in food production. The publication is aimed at food technologists and production managers, offering insights into optimal methods for gelatin dosage, hydration, and processing.
The guide highlights gelatin's functional roles, including its use as a gelling agent, stabilizer for aerated systems, water binder, film former, and clarifier in beverages. It emphasizes that gelatin's performance is influenced by factors such as grade, concentration, formulation, dispersion, thermal history, and cooling. Consequently, selecting the right raw material must be combined with a repeatable preparation process.
Understanding gelatin's gel strength, often measured by its Bloom value, is a key focus. The guide suggests that a higher Bloom value may allow for a lower usage level, but final results also depend on concentration, viscosity, pH, and other ingredients. Changes in gelatin grade necessitate formulation trials for validation.
Furthermore, the guide provides instructions on dispersing, hydrating, and dissolving gelatin to ensure a uniform solution. It outlines various methods, such as incorporating the powder into cold water before heating or utilizing instant grades. Dosage recommendations are provided for applications like gummies, marshmallows, and meat products, but the final dosage must always be validated through practical testing.