Usage and dosage of edible gelatin

Edible gelatin is a food thickener and a fat-free and cholesterol-free collagen hydrolyzate. Edible gelatin has many functions, such as it does not make people fat, does not affect the physical constitution, and aids digestion in the stomach after consumption. When we use edible gelatin, it is important to control the amount to avoid adverse effects. So, what are the usage and dosage of edible gelatin?

Usage and dosage of edible gelatin

Edible gelatin can be used in medical soft and hard capsules, surgical dressings, hemostatic sponges, aspic, food additives, canned food, candy, ice cream, ham, jelly, soda suspension, test agents, starch, ice cream and other food industries, and complies with the national standard GB678394.

Pharmaceutical gelatin is mainly used as raw material for soft and hard capsules and tablet coatings.

Industrial gelatin is mainly used in plywood, gauze, sand and gravel, printing, adhesives, etc.

Application of edible gelatin in candy

It is reported that more than 60% of the world's gelatin is used in the food and confectionery industry. In confectionery production, gelatin is used to produce toffee. Meringues, marshmallows, fruit candies, crystal flower candies, gummy candies and other soft candies. Gelatin has the function of absorbing water and supporting the skeleton. After gelatin particles are dissolved in water, they can attract and interweave each other to form a layered network structure, and condense as the temperature drops, so that sugar and water are completely filled in the gel gaps, allowing the soft candy to maintain a stable shape and not deform even under a large load. Gelatin can control the size of sugar crystals and prevent the relative separation of oil and water in the syrup. As an emulsifier and adhesive used in candy manufacturing, it can reduce brittleness, facilitate molding and cutting, thereby preventing the breakage of various types of candies and improving the yield rate.

The general amount of gelatin added to candy is 5% to 10%. The best effect is achieved when the amount of gelatin used in crystal flower soft candy is 6%. The amount of gelatin added to gummy candy is 6.17%, 0.16% to 3% or more in nougat, 1.15% to 9% in the concentrated syrup of candy mucus, and the ingredients of sugar lozenges or date candies are required to contain 2% to 7% gelatin.

In candy production, gelatin is more elastic, tough and transparent than starch and agar. Especially when producing soft candies and milk candies with sufficient elasticity and full shape, high-quality gelatin with high gel strength is required.

The key points and formula of edible gelatin soft candy

The fibrous protein of gelatin is easily destroyed by acids and alkalis until it loses its fibrous characteristics and changes the properties of gelatin. The changes that occur to gelatin under the action of acids and alkalis take water as the medium. This process can convert gelatin into peptone and amino acids. Therefore, attention should be paid to the effect of the presence of acid in soft candy materials on the gelling power of gelatin.

When choosing gelatin, you should pay attention to the gel strength. High-quality gelatin will also gel at a concentration below 1%. When the concentration is 4% to 5%, the gel strength can withstand a load of about 500g per square centimeter. The quality of gelatin is controlled by viscosity in gelatin production. The higher the water absorption rate, the greater the viscosity. Therefore, the strength of the selected gelatin must meet the applicable production standards.

Issues that need to be paid attention to in the formulation of gelatin candy are the amount of gelatin used and the selection of anti-crystallization substances.