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Sel Sanayi - Seljel EDIBLE BOVINE GELATINE

Sel Sanayi - Seljel Edible Bovine Gelatine is widely used in food industries due its features as increasing the thickness, jellification, refining, balancing, foaming, emulsion, stabilization and film-forming. These features are obtained in condition with gelatine’s type, concentration, pH value and working temperature. Gelatine is used mainly in confectionary industries; in production of jellies, marshmallows and toffees. In addition, it is used as refining agent in wine and fruit juices, meat and dairy products, and also as a re-inforcing food for sportsmen due its pure protein content.

Ingredient Name: Gelatine, Bovine Skin

Functions: Anti-Crystalizing Agent, Clarifier, Emulsifier, Encapsulant, Foaming Agent, Food Coating, Gelling Agent, Stabilizer, Texturizing Agent, Thickener, Viscosity Modifier

Labeling Claims: Halal

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Gelatine, Bovine Skin

    Food Ingredients Functions

    Anti-Crystalizing Agent,

    Clarifier,

    Emulsifier,

    Encapsulant,

    Foaming Agent,

    Food Coating,

    Gelling Agent,

    Stabilizer,

    Texturizing Agent,

    Thickener,

    Viscosity Modifier

    Ingredients
    Gelatine, Bovine Skin
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Foaming & Antifoaming Aids,

    Processing Aids

    Food Ingredients — Nutrition & Fortification

    Proteins & Amino Acids

    Food Ingredients — Texture & Consistency

    Emulsifiers,

    Stabilizers,

    Starches & Thickeners,

    Texturizers

    Features & Benefits

    Labeling Claims

    Halal

    Food Ingredients Features

    Excellent Adhesive Properties,

    Film Forming

    What Is Gelatine?

    Gelatine is a pure protein obtained from hydrolysis of collagen from animal hides and/or bones. It is formed of 85-90% protein and the rest is water, and it has 350-400kcal nutritional value in 100 grams.

    According to European Union Food Codex and Turkish Food Codex, gelatine is not an additive, and includes all essential animo acids for human body with exception of tryptophan.

    This is the reason why gelatine does not have an E code which is given to all additives

    The most distinguishing property of gelatine is its thermo-reversibility. When a gelatine formulation is heated it liquefies and then gels when it is cooled down. As this process is quickly achieved it can be repeated without any major changes to the quality.

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Beverage

    Juice & Juice Drinks,

    Oenology,

    Powdered Beverages

    Food & Nutrition — Food

    Bakery,

    Confectionery,

    Cooking Oils & Fat Products,

    Dairy,

    Desserts & Fruit Preparations,

    Meat, Poultry & Seafood,

    Other Food Applications,

    Savory & Culinary

    Food & Nutrition Applications

    Cheese,

    Confectionery Products,

    Creams,

    Flavors,

    Food Coatings,

    Frozen Desserts,

    Fruit Juice,

    Ice Cream,

    Jellies,

    Margarine,

    Powdered Beverages,

    Processed Meat Products,

    Puddings,

    Sauces,

    Souffle,

    Soups,

    Syrups,

    Table Top Sweeteners,

    Wine,

    Yogurt

    Application Areas
    • Gelling agent: Jelly deserts, confectionaries, meat, meat sauces
    • Texturizing agent:Turkish delights, cream, soufflé, bakery products
    • Binding agent:Rolled meat, canned meat,confectionaries, cheese and milk products
    • Protective colloidal function: Confectionaries, ice creams, icy products, frozen deserts
    • Clarifying agent: Fruit juice, wines
    • Film formation: Coating of fruits, meat
    • Thickening: Powder drinks, beef bouillon, sauces,soups,puddings, jellies,syrups,milk products
    • Processing aids: Micro-encapsulation of sweeteners, margarines, vitamins, flavors and colorants.
    • Emulsifier: Soups, sauces, sweeteners, meat products, creams, confectionaries, milk products
    • Stabilizing agent: Creamy cheese, chocolate-milks, yogurts, icy products, creams, frozen deserts
    • Adhesive agent: Confectionaries, meat products
    • Foam former: Confectionaries, creams, ice- creams
    • Crystallization control: Ice creams, icy products, frozen deserts

    Regulatory & Compliance

    Certifications & Compliance

    BRC Certified,

    Halal,

    ISO 9001,

    Occupational Safety & Health Administration (OSHA)