Gelatin (160 freezing force)

Gelatin (160 freezing force)

Mainly used in jelly, yogurt, candy, Gelatin is a large molecule hydrophilic colloid that is a partial hydrolysis product of collagen.

Key words:

gummy

material

Youtai

Additions

Classification:

Thickener Series

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Product Description

　　Hydrophilicity: Gelatin is a large molecule hydrophilic colloid that is a partial hydrolysis product of collagen.

　　Physical state: usually in powder form, with good solubility and water absorption.

　　Sol gel change: gelatin swells in cold water, dissolves into solution after heating, and forms gel after cooling. This sol-gel change is one of the important characteristics of gelatin.

　　Freezing force: 160 freezing force means that the gelatin product has high strength and stability under freezing conditions, which is suitable for application scenarios requiring strong gel force.

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