What is edible gelatin

Introduction: what is edible gelatin? Edible gelatin is actually a kind of collagen separated from the connective tissue and epidermis of animals It is also a protein with certain chemical and physical properties Gelatin is a widely used substance in our life, and gelatin can also be divided into edible gelatin, industrial gelatin and pharmaceutical gelatin Different applications are different, so we must master the knowledge of edible gelatin, which is mainly used in food In the process of making food, edible gelatin will be added Now, let's invite Baibai safety net to introduce in detail what is edible gelatin? Edible gelatin is a kind of high protein without fat, and also a kind of food thickener It will not make people fat or have low immunity, but also can promote the digestion of food Let's get to know more about it Edible gelatin is made from collagen of bone and skin of pigs, cattle, sheep and other animals It contains more than 8 kinds of l-amino acids, is a pure protein, does not contain fat and cholesterol It is easy to be absorbed by human body It is a gelatin food made of wool It has a definite curative effect on some diseases, especially for children's development The collagen protein extracted by more than ten processes, such as food gelatin counterfeiting and hydrolysis, is light colorless to light yellow flake or powder granular, odorless and tasteless It contains 18 kinds of amino acids necessary for human body It is widely used in food industry as excipient, thickener and clarifier in beer The application of edible gelatin in the world food industry has a history of several decades, and strict indicators provide a reliable guarantee for the use of products In 2012, the highly publicized events of poison capsules and old yoghurt made people "talk about the color change of gelatin" The old yoghurt produced by poison capsule and exposed factory is the industrial gelatin produced by the blue alum skin, which is the leftover of leather making Chromium is easy to exceed the standard, does not meet the standard of edible gelatin, and the typical yoghurt is inferior The edible gelatin is white or light yellowish brown, translucent, slightly glossy chips or powder, almost odorless and tasteless It is insoluble in cold water, but can absorb 5 times of cold water and expand and soften Dissolve in hot water and form gel after cooling Soluble in acetic acid, glycerin, propylene glycol and other polyols It is insoluble in ethanol, ether, chloroform and most other non-polar organic solvents The coagulability of edible gelatin is weaker than that of agar, and it does not coagulate when the concentration is less than 5% Gelatin is usually formed in solution of 10% to 15% The gelation temperature varies with the concentration, the type of coexisting salts and the pH value of the concentration solution The difference between the dissolving temperature and the solidification temperature is very small, about 30 ℃ dissolves, 20 ~ 25 ℃ solidifies Its gel is softer than agar, elastic and soft The long time boiling of water solution causes the change of properties because of decomposition and no gel is formed after cooling Gelatin solution, if subjected to formaldehyde, becomes an irreversible gel which is insoluble in water We can better focus on the knowledge of edible gelatin by knowing what it is Because edible gelatin is mainly the additive in food in our life, we will be more concerned about the safety factor of food If we want to eat better food and eat reassuring food, we'd better not abuse some additives, and eat clear Do not add too much glue To learn more about food additives and food safety, you can directly log in to Baibai safety net Editor in charge: he xianrob