Introduction of food gelatin

The raw materials for edible gelatin production are different from industrial gelatin. It needs to be processed with fresh, strictly quarantined, and without any chemical treatment of animal bones or raw skins such as pigs and cattle, and is dried and crushed in a fully enclosed assembly line. The difference between edible gelatin and industrial gelatin. Edible gelatin is a kind of glue extracted from animal bones or connective tissue. The main component is protein. It is not a harmful substance. It is a legal food additive and is widely used in various foods. It is even the same as the main ingredient of the traditional supplement "Ejiao". The gelatin produced by the hydrolysis of leather is called industrial gelatin, and it is not a legal food additive.

Gelatin is also a powerful protective colloid with strong emulsifying power. After entering the stomach, it can inhibit the aggregation of milk, soy milk and other proteins caused by gastric acid, thereby facilitating food digestion.

Alkali preparation method
The animal bones and skins are fully immersed in lime emulsion, neutralized with hydrochloric acid, washed with water, boiled at 60-70°C, and then preserved, bleached, frozen, chipped, and dried. The finished product is called "B-type gelatin" or "alkaline gelatin".
Acid preparation
The raw materials are acidified in a cold sulfuric acid solution with a pH of 1 to 3 for 2 to 8 hours, rinsed and immersed in water for 24 hours, boiled at 50 to 70°C for 4 to 8 hours, then gelled, extruded and dried. The finished product is called "Type A Gelatin" or "Acid Gelatin".
Enzyme preparation method
The raw material skin is hydrolyzed with protease and treated with lime for 24 hours, and then it is obtained by neutralization, boiling, concentration, freezing and drying.

1. Soak the rubber powder and water at a ratio of 1:3 (that is, one part of rubber powder plus one to three parts of cold water) for 40-60 minutes.

2. After absorbing water and swelling, dissolve in indirect heating. Do not heat directly during the sol. The temperature of the sol should be controlled at about 75℃. Water should not be added during use. The amount of edible gelatin in the fruit cake is 5%-10%.

3. food gelatin can be used in medical soft and hard capsules, surgical dressings, hemostatic sponge, aspic, food additives, canned food, candy, sorbet, ham sausage, skin jelly, soda suspension, test agent, starch, ice cream and other food industries Etc., implement the national standard GB6783-94.