Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Gelatin
- Food Additive Number
- E 428, INS 428
- Technologies
- Product Families
- Raw Material
Bovine Skin
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Usage Areas of Gelatin
Gelatin is mainly used by confectionery manufacturers in soft fudge, marshmallow, toffee-style confectionery. In addition, it is used in clarification of wine and fruit juices, in meat and dairy products, and in beverages and food products used by athletes as a support because it is a pure protein.
- Gelling agent: Jellied desserts, candies, meats, sauces
- Structure provider: Turkish delight, nougat, creams, soufflés, bakery products
- Binding Agent: Meats, canned meats, confectionery, cheeses, dairy products
- Protective colloidal structure: Confectionery , ice creams, frostings, frozen desserts
- Clarifying agent: Juices, wines
- Film former: Coating of fruits, meats
- Thickener: Powdered beverages, broth, sauces, soups, puddings, jellies, syrups, dairy products
- Processing aid: Sweeteners microencapsulation of fats, vitamins and colorants
- Emulsifier: Soups, sauces, sweeteners, meat products, creams, confectionery, dairy products
- Stabilizer: Cream cheeses, chocolate milk, yogurt, frosted products, creams, frozen desserts
- Adhesion agent: Confectionery, meat products
- Foaming agent: Confectionery, creams, ice creams
- Crystallization regulator: Ice creams, frosted products, frozen desserts
Gelatin is a pure protein obtained by hydrolyzing Collagen found in animal skin and/or bones. Its content consists of 85-90% protein, 10-12% water and 2-3% minerals, and there is approximately 350-400 kcal nutritional value in 100 grams.
Since gelatin is a natural pure protein, it is not accepted as an additive in neither the European Union Food Codex nor the Turkish Food Codex. Since it is a natural and healthy product, the E code given to food additives is not given to gelatine.
In addition, there are 10 amino acids that the human body cannot produce on its own and must receive regularly from the foods it receives. Gelatin contains nine of the 10 essential amino acids for the human body, excluding tryptopan, and thanks to this feature, it provides a balanced diet. Gelatin is free from cholesterol.
The most important feature that makes gelatin unique is its thermo-exchange gelation. A gelatin-based production recipe subjected to heat liquefies, and when cooled, it gels. This feature happens very quickly and can be replicated without significant changes in quality.
- Instructions for Use
Can be prepared at the desired ratio over 35°C.
Properties
- Typical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Bloom (%6.67) | 160 - 280 | g | — |
| Viscosity (%6.67) | 2 - 5 | cp | — |
| Moisture | max. 12 | % | — |
| Size (Mesh) | 8 - 30 | — | — |
| Clarity | min. 90 | % | — |
| pH (%1.5) | 5 - 6 | — | — |
| Ashes | max. 2 | % | — |
| Heavy Metals (Arsenic) | max. 1 | ppm | — |
| Heavy Metals (Lead) | max. 5 | ppm | — |
| Heavy Metals (Cadmium) | max. 0.5 | ppm | — |
| Heavy Metals (Mercury) | max. 0.15 | ppm | — |
| Heavy Metals (Chromium) | max. 10 | ppm | — |
| Heavy Metals (Zinc) | max. 50 | ppm | — |
| Heavy Metals (Copper) | max. 30 | ppm | — |
| SO₂ (Sulphur Dioxide) | max. 10 | ppm | — |
| H₂O₂ (Hydrogen Peroxide) | max. 10 | ppm | — |
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | max. 10³ | Kob/g | — |
| E.Coli | Not Detected | Kob/g | — |
| Salmonella | Not Detected | Bak./25 g | — |
Packaging & Availability
- Packaging
25 KG Kraft Bag.
Storage & Handling
- Shelf Life
- 5 Years
- Storage Conditions
Keep in dry and cool place.