Gelatin is a colorless to light yellow, flavorless food additive derived from collagen. It’s widely used in food, pharmaceutics, vitamin and cosmetic manufacturing because of its gelling function.
The gelling performance of gelatin is determined by three major factors: temperature, bacterial content and pH value.
1.Temperature: the viscosity and gelling strength of gelatin is sensitive to temperature. In the entire processing of gelling, the performance would be decreased if the temperature is raise.
2.Gelatin-water mixture and gelatin solution are good media for bacterial to grow. A certain content of bacterial could lower the viscosity and strength of gelatin.
3.Acid and alkali will greatly decrease the viscosity and strength of gelatin and therefore weaken the performance.
How do we prepare gelatin and maximize its function? Here are some tips.
1.It’s wise prepare the gelatin right before you’ll use it. In this way, you could reduce the chance that the solution or mixture contact with the unstable temperature. Don’t let it sit to long in the air, or near warm or hot place.
2.Pay attention to the hygiene and sterilization of the manufacturing environment and equipment.
3.Keep the gelatin away from acid and alkali during usage. Don’t dissolve or store gelatin in juice or other acid solutions contained citric acid and tartaric acid. Gelatin should be the last ingredient to add while in a relatively low temperature. If you want to mix gelatin and syrup, please don’t cook them together, in stead, you can add gelatin after the boiling syrup is cool down.
4.Alkaline-processed gelatin could not be mixed with acid-processed ones, otherwise, the mixture will turn out to be opaque because of the coacervation reaction. The solution will be opaque when the pH value is close to the isoelectric point, if either gelatin is used alone, however, if change the pH value of the solution, the opacity will disappear.
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