Lisichanskiy Gelatinoviy Zavod Edible Gelatin K-17
Lisichanskiy Gelatinoviy Zavod Edible Gelatin K-17 is a pure natural protein enriched with amino acids, vitamins, and microelements vital for humans, obtained from animal raw materials containing collagen. It is a free-flowing solid product, from light yellow to dark yellow, odorless.
Properties
- Physico-Chemical Properties
It is highly soluble and has a high ability to retain moisture.; The jelly strength of edible gelatin is determined by Bloom or Valent.; Subject to hydrolysis, which depends on a number of factors - the presence of acids, alkalis, bacteria, enzymes, as well as temperature.; At a concentration above 0.8%, gelatin precipitates from the solution upon cooling. The deposition temperature is usually determined by the viscosity of a 10% solution and corresponds to the temperature at which gelation begins.; Gelatin exhibits amphoteric properties. In an acidic environment, gelatin carries a positive charge, and in an alkaline environment, it has a negative charge.; Compatible with many hydrocolloids, sugar, corn syrup, starch, glucose, basic food acids and flavorings.
Product families
Applications
- Confectionery
Product Families
- Foaming & Antifoaming Aids
- Emulsifiers
- Stabilizers
- Texturizers
Other characteristics
- Features
Balanced Amino Acids Profile, Compatibility, Film Forming, High Digestability, High Protein Content, Hydrating, Improved Hydration, Neutral Taste, Neutral flavor, Odorless, Optimised taste, Provides Structure, Rich in Vitamins
- Functions
Emulsifier, Foaming Agent, Gelling Agent, Stabilizer
- Ingredient Name
- Gelatin
- Labeling Claims
- Allergen-free, Cholesterol-free
- Allergen-free
- Cholesterol-free
- Markets
- Food & Nutrition
- PACKAGING
Food and technical gelatin is packed in polypropylene bags with a polyethylene insert of 25 kilograms.; Edible gelatin is packaged in packs of 15.25 grams.
- Shelf LIfe
Food gelatin GOST-11293-89 is 1 year from the date of manufacture.; Food gelatin TU U 24.6-00418030-002-2007 - 2 years from the date of manufacture.
- Ingredient
- Gelatin
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Sensory Properties
- Neutral smell
- Neutral taste
- May improve taste
- Nutritional Qualities
A combination of pure protein with a specific amino acid.; Synergistic effect in combination with other proteins.; High degree of digestibility.; Absence of allergens.; Does not contain cholesterol.
- Technological Properties
- Gel formation
- Foam formation and foam stabilization
- Film formation
- Improvement of the structure
- Hydration
- Stabilization and emulsion formation
- Food Ingredients Features
- Balanced Amino Acids Profile
- Compatibility
- Film Forming
- High Digestability
- High Protein Content
- Hydrating
- Improved Hydration
- Neutral Taste
- Food Ingredients Functions
- Emulsifier
- Foaming Agent
- Gelling Agent
- Stabilizer
- Food and Nutrition Applications
- Confectionery Products
- Useful Qualities of Gelatin in Technology
Gelatin has a healing effect on increasing blood coagulation.; Based on the fact that collagen is the basis of connective tissue, and gelatin is split collagen, it is successfully used as a food supplement for the prevention and treatment of joint diseases. Eating dishes that are prepared using gelatin promotes increased growth of connective tissues. Helps speed up the process of bone fusion in case of fractures.; Glycine, an amino acid that is part of gelatin, is an unparalleled source of energy for the human body. And also these are other amino acids that beneficially contribute to mental activity and strengthen the heart muscle.
Technical data
Table 1 of 1
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Strength of Jelly (10% Mass Fraction) | 2.5 - 19 | N |
| Strength of Jelly (6.67% Mass Fraction) | 80 - 240 | Bloom |
| Particle Size | 0.1 - 5 | mm |
