Lisichanskiy Gelatinoviy Zavod Low-Hydrolyzed Enogelatin
Lisichanskiy Gelatinoviy Zavod Low-Hydrolyzed Enogelatin is gelatin obtained from a hot solution of gelatin by special processing under optimal conditions. It is produced in the form of powder and liquid. The drug is approved for use in accordance with current legal regulations.
Properties
- Physical Form
- Liquid, Powder, Solid
- Liquid
- Powder
- Solid
Product families
Applications
- Oenology
Product Families
- Texturizers
Other characteristics
- End Uses
- Wine
- Functions
- Gelling Agent
- Ingredient Name
- Gelatin
- Scent
Without extraneous odors, the smell of sulfur dioxide in liquid gelatin is allowed.
- Taste
- Fresh
- Markets
- Food & Nutrition
- PACKAGING
Containers made of plastic or other materials approved for packaging food products weighing from 5 to 50 kg.
- Appearance
- Grains, Powder, Solution, Granules, Plates
- Properties
It has a higher efficiency of interaction with phenolic compounds than ordinary gelatin during the processing of beverages and wine materials.; The indicator of the ability of enogelatin to precipitate tannin is several times higher than that of food gelatin, which makes it possible to effectively process even highly extractable red wine materials that are difficult to stick, improve organoleptic qualities and ensure long-term stability of drinks.; Enogelatin in powder form dissolves easily, without lumps, in cold wine materials. Liquid enogelatin allows you to use it without preliminary preparation, adding it directly to the material being processed.; The low gelling ability of enogelatin allows processing of wines stored in open areas, as well as combining pasting with cold processing.; Enogelatin is used together with mineral sorbents - bentonite or a colloidal solution of silicon dioxide, if necessary, tannin can be included in this scheme. When using enogelatin, the amount of mineral sorbents is reduced by half.; Treatment of tableware and fortified wine materials with enogelatin ensures their transparency and the necessary resistance to colloidal turbidity, contributes to the preservation of the typical color and bouquet, the formation of a harmonious taste, does not add any extraneous shades to the taste and bouquet of the wine.
- Shelf LIfe
- 1 year.
- Ingredient
- Gelatin
- Technology
- Food Ingredients
- Food Ingredients Functions
- Gelling Agent
- Food and Nutrition Applications
- Wine
Technical data
Table 1 of 1
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Mass Fraction (Dry Substances, For Solution | min. 10 | % |
| Dynamic Viscosity (10% Mass Fraction) | max. 5.0 | mPas |
| pH (1% Mass Fraction) | 4 - 7 | — |
| Mass Fraction of Sulfuric Acid (SO₂) | min. 0.5 | % |
