Telephone:024-45627699
High-melting-point gelatin
Keywords:
Category:
Product Description
High-melting-point gelatin
As a hydrophilic protein colloid, gelatin is a natural, nutritionally beneficial food thickener that boasts advantages such as nutritional value, health benefits, unique gelling properties, and excellent stability. However, the low melting point of gelatin gels has hindered its development for use in meat products—for instance, during summer storage and transportation, gelatin gels tend to melt easily, thereby compromising food quality and taste. To address these issues, our company has introduced a high-melting-point gelatin product.
Suitable product: Ideal for use as a gelling agent in cooked meat products.
Dosage: Add at a rate of 7% to 8% based on the ratio of water or broth.
Product features: 1. The product remains solid at room temperature (temperature range: 30–37℃);
2. It gels faster than ordinary gelatin;
3. Enhance product elasticity and texture.
Related products
Get a free product quote
We will contact you within one business day. Please check your email.