Gelatin & Collagen Collagen peptides are widely used in nutrition bar, sport drinks, solid drinks, functional food, collagen tablets, Cosmetics,etc.
Food grade & Pharmaceutical grade & Feed grade Gelatin and collagen can mouth feel improvement, protein enhancement, water retention, etc.
HALAL & ISO & SGS Professional gelatin and collagen products. HALAL, ISO 22000, ISO 14001, and ISO 9001. certified
Foodmate Co., Ltd. is an expert on manufacturing gelatin and collagen with an R&D team of over 8 years of experience. It is a 100% owned subsidiary manufacturing plant of Foodchem Group, the TOP 3 Suppliers & Manufacturer of food ingredients in China. The manufacturing base covers an area of about 6600㎡, whose production capacity reaches 3000 tons/year. Both pharmaceutical and food-grade gelatin are exported regularly to over 52 countries, which are fully certificated on HALAL, ISO 22000, ISO 14001, ISO 9001, and FDA.
We commit to world-class quality, safety, efficiency and invonation to sustain the constant growth of our strategic partners as well as Foodmate business.
1. The main ingredient of bovine gelatin is gelatin skin protein, which is made from yellow cowhide. It is a very valuable medicinal material. It can be used in soups at ordinary times. It can relieve the liver, regulate qi, and refresh the spleen and appetite. , It has a good help for symptoms such as loss of appetite, amenorrhea and abdominal pain.
2. Usually when eating cow glue, you first need to soak the cow glue in cold water for half a day, then put the cow glue in a pot and cook until it becomes viscous. You can also add red dates, wolfberry and other medicinal materials in an appropriate amount. , Can make the cow glue play a better effect.
3. Usually in the process of boiling the soup, you can also put the soaked beef gum in, which can make the soup taste better and have higher nutritional value. It will be consumed for a long time in extraordinary times, especially for women. People with insomnia are also suitable for eating cow gum, which can alleviate insomnia.
1. Acid and alkali degradation of bovine gelatin solution
Both acid and alkali will seriously reduce the gel strength and viscosity of the edible gelatin solution. Therefore, the edible gelatin solution should avoid acid or alkali degradation of gelatin during use, and do not dissolve or store edible gelatin in the presence of fruit juice or acids (such as citric acid, tartaric acid, etc.). The actual method used is to add edible gelatin at the end of all the ingredients and add it at a lower temperature. Do not boil edible gelatin and syrup together. When adding edible gelatin to syrup, it must be added after the syrup is boiled and cooled to the lowest possible temperature.
2. Degradation of edible gelatin solution by bacteria
Edible gelatin solution or edible gelatin after soaking and swelling is a good bacterial culture medium. If there are bacteria in the edible gelatin solution, it will cause the loss of the viscosity and gel strength of the gelatin. Therefore, in the process of using edible gelatin, attention should be paid to the sanitation of equipment and environment to prevent bacterial contamination and degradation of edible gelatin.
The protein that composes gelatin contains 18 kinds of amino acids, 7 of which are necessary for the human body. Except for water and inorganic salts below 16%, the protein content of gelatin accounts for more than 82%, which is an ideal protein source. The finished product of gelatin is colorless or light yellow transparent flakes or particles. Gelatin is insoluble in cold water, but can slowly swell and soften by absorbing water. bovine gelatin can absorb 5-10 times its weight in water. According to different sources, the physical properties of gelatin are also quite different. Among them, pigskin gelatin has better properties, high transparency and strong plasticity.
Gelatin is soluble in hot water to form a thermoreversible gel. It has extremely good physical properties, such as jelly power, affinity, high dispersibility, low viscosity, dispersion stability, and water retention. Coverage, toughness and reversibility, etc., so gelatin is an important food additive, such as a jelly and stabilizer for food. Thickener, foaming agent. Emulsifiers, dispersants, clarifiers, etc., are widely used.
Fish film is very easy to use. I have bought it many times and the quality is very good. It is used to make mousse cake, jelly, and cheese sticks. They are all good and easy to use.
The method of use is simple and convenient, soaking in cold water is soft, and it is melted by heating in water. Used to make mousse cakes, it was successful the first time.
Take out each piece of the same color and size, crystal clear, look carefully without any impurities, the quality is very good.
The quality is very good, the fishy smell is not too heavy to be acceptable, the desserts made are also very good, and the Q is delicious.
I bought the coconut milk recipe, very successful, convenient and convenient!
It is very simple to use, open the package, take the film, tear it into pieces, put it in a container, soak it in 30 ml of pure water, and then heat it in a water bath to let the film dissolve.
There is a sealing strip on the packaging bag, which can be sealed each time after taking it, which is convenient for storage and basically has no fishy smell.
Gelatin (or gelatine) is a protein made from the partial hydrolysis of collagen, which is generally derived from the skins and bones of porcine (pork), bovine (beef or cattle), and fish.
Bovine collagen is a common food additive and supplement derived from cows. Though more studies are needed, it's associated with many health benefits, such as improved skin health and bone loss prevention. Bovine collagen is safe and easy to add to your diet.
Gelatin made from the bone of cows and sheep is all Halal.