Gelatin for frozen food

Key Attributes.

In the frozen foods, gelatin jelly can be used as agents, gelatin gels, the lower the melting point, soluble in hot water with the characteristics of the entrance that is commonly used in the production of meal with jelly, jelly and other food. Gelatin can also be used to make jellies, gelatin gels, but have not yet melted in the warm syrup will not crystalline, warm jelly has been stirred in the clot can be broken again after the formation of jelly. Gelatin as a stabilizer can be used for ice cream, ice cream production, the role of gelatin in ice cream is to prevent the formation of coarse-grained ice, maintaining the organization and reduce the melting rate of fine. Gelatin is an important component of the popular gummi candy. Gelatin gel is transparent and flexible, with sweeteners, coloring and fragrance agent combination can be easily obtained to release a fresh scent and have different forms of transparent candy. Gelatin is very convenient to use, use it to make candy is very simple. Gelatin can be dissolved in warm water at 60 'c and can be prepared into a concentration of up to 40% of the solution. Higher than room temperature, it does not happen freezing, except to add some other of the freezing agent. Solidification occurs as it does not require the use of salt or acid.