Features
Why Choose FOODMATE?
Products
Gelatin & Collagen Collagen peptides are widely used in nutrition bar, sport drinks, solid drinks, functional food, collagen tablets, Cosmetics,etc.
Application
Food grade & Pharmaceutical grade & Feed grade Gelatin and collagen can mouth feel improvement, protein enhancement, water retention, etc.
Certified Quality
HALAL & ISO & SGS Professional gelatin and collagen products. HALAL, ISO 22000, ISO 14001, and ISO 9001. certified
Foodmate Gelatin
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.
The functional properties of food gelatin
Physical properties: food gelatin is white or light yellow-brown, translucent, slightly shiny flakes or powder, almost odorless and tasteless. Insoluble in cold water, but can absorb 5 times the amount of cold water to expand and soften. It is soluble in hot water and forms a gel after cooling. Soluble in aqueous solutions of polyhydric alcohols such as acetic acid, glycerin, and propylene glycol. It is insoluble in ethanol, ether, chloroform and most other non-polar organic solvents.
Chemical properties: food gelatin has weaker coagulation power than agar, and does not coagulate when the concentration is below 5%. Usually a 10%~15% solution is used to form a gel. The gelation temperature varies with factors such as the concentration, the type of coexisting salts, and the pH of the concentration solution. There is a small difference between the dissolution temperature and the solidification temperature. It dissolves at about 30°C and solidifies at 20-25°C. Its gel is softer, more elastic and softer than agar. Its aqueous solution is boiled for a long time, and its properties change due to decomposition. After cooling, it will no longer form a gel. If it is heated again, it will become protein and peptone. If the gelatin solution is affected by formaldehyde, it becomes an irreversible gel that is insoluble in water.
Featured Products
Collection about FOODMATE
User Reviews
What users say about FOODMATE
Frequently Asked Question
Do you have any question?
The only non-vegetarian additive in yogurt is gelatin, as for what we know today. “There's no actual meat in the yogurt, but the gelatin is derived from animals,” she explains, which can be considered to not be vegetarian, depending on how strictly you follow a vegetarian diet. | food gelatin
A typical marshmallow contains sugar, corn syrup, and gelatin, plus some air. That's it. “A marshmallow is basically a foam that's stabilized by gelatin,” says Richard Hartel, a food engineer at the University of Wisconsin–Madison. In marshmallows, the foam is made up of air suspended in the liquid sugar mixture. | food gelatin
Does ice cream contain gelatin? Yes, although not used as extensively as it once was, gelatin may still be used in a few cases as a stabiliser. It can be found in some ice lollies and almost all mousses. | food gelatin
Our updates and blog posts
gelatin Food Grade and Pharmaceutical Grade | food-gelatin
{keyword} | food gelatin is a hydrolyzed product of collagen, a fat-free, high-protein, and cholesterol-free, and it is a natural nutritious food thickener. After eating, it will not make people fat, nor will it cause a decrease in physical strength. 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 due to gastric acid, thereby facilitating food digestion.
The Application of Food Grade Gelatin in Meat Jelly | food-gelatin
{keyword} | food gelatin is a hydrolyzed product of collagen, a fat-free, high-protein, and cholesterol-free, and it is a natural nutritious food thickener. After eating, it will not make people fat, nor will it cause a decrease in physical strength. 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 due to gastric acid, thereby facilitating food digestion.
Gelatin for Candy: Healthy Sweetness for Children | food-gelatin
{keyword} | Food gelatin is a hydrolyzed product of collagen, a fat-free, high-protein, and cholesterol-free, and it is a natural nutritious food thickener. After eating, it will not make people fat, nor will it cause a decrease in physical strength. 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 due to gastric acid, thereby facilitating food digestion.