We don’t produce gelatin
just deliver natural gelatin with high quality
We don’t produce gelatin
just deliver natural gelatin with high quality
Applications
Jieligel is a gelatin and collagen solutions company, providing gelatin, fish gelatin, halal gelatin ,collagen peptide, fish collagen, collagen cosmetics etc.Also, We invest 2 gelatin factories which has a gelatin production line with an annual output of 20,000 tons.
Pharmaceutical
Gelatin is widely used in the medical industry, such as vacant capsule, soft capsule, tablets, due to its excellence requires a high level of gelatin, and Jieligel is able to provide gelatin with good film-forming properties and meet the mechanical strength needed by the vacant capsule.
Soft gelatin capsules are generally mede of middle class gelatin which can be provided by the corporation. Gelatin of Jieligel can effectively prevent the reaction between the filled drug and the capsule shell.
Vacant capsule Soft capsule Hard capsule Tablets
Meat product
Gelatin is used in meat products mainly relying on the emulsification, water retention, thickening, stability and gelation.
Emulsifying action, Gelatin molecules have hydrohilic and hydrophabic groups, which orient the protein molecules. The gelatin molecules break down the oil into small units and form a stable colloid in water.
Wate retaining: Gelatin is dissolved when heated 60 degrees Celsius and after cooling to restore the original. Therefore, gelatin plays a major role in the elasticity and water retention of meat products.
Stability, thickening and gelation:
In the processing of meat products, gelatin is used in ham, picnic food and other meats. Additionally. the role of gelatin in ham is adhesive and absorption of sauce.Gelatin used in the low and mid-range sausage, egg roll, lunch meat and other meat products. Artificial meat also has gelatin. About 10% of soybean protein and 10% gelatin as an emulsifier repiace tne flesh to ensure the nutrition of the product, but also to solve the problem of poor flexibility.
Sausage casing Improver
Dairy product
Gelatin can be used in different types of yogurt, the most prominent role is as a stabilizer. Low-fat yogurt can be achieved similar to the high content of yogurt cream organization.
Moreover , In yogurt products, gelatin molecules function to form a weak gel network structure, to prevent whey seepage and separation. The high strength of the gelatin and its high melting point make it suitable for use in yogurt products alone.
Yogurt Low-fat butters Sour cream Soft cheese Ice-cream
Clearing of alcoholic beverage and fruit juice
Brewing process will produce suspended solids, so you can use gelatin to clarify the liquor. Gelatin is a two genders electrolyte, which can condense the charged particles in the water .Gelatin is polymerized with negatively charged tannins and the other suspended solids in the juice So as to achieve the effect of clarification.
Candy
It is reported that more than 60% of the world's consumtion of nelatin for food and candy industry, In the production of candy, edible gelatin for the production of candy protein sugar, cotton candy, fruit jelly, crystal flower candy. gum and other soft candy.
Edible gelatin with water, supporting the role of the skeleton, soluble in water, can cross-linked to each other to form a network structure the temperature is reduced gal, suger and water filled in the gelatinous space, candy can maintain a stable shape. large load is not deformed.
Consurrption of gelatin can control sugar crystals smaller, to avoid the relative separation of oil and water syrup，As an emulsifier , the adhesive used in the production of candy, can reduce the brittle, is conducive to molding , easy to cut, to avoid the various types of candy broken and improve the yield.
Consumption of gelatin in candy in the amount of usually 5% to 10%, in the amount of 6% crystal candy in the role of the best, the increase in the amount of gum in 6.17% in nougat in 0.16% 3%. in candy syrup concentrated sugar syrup in the amount of 1.15% to 9%, sugar flavor tablets or date ingredients containing edible gelatin needs of 2% to 7%.
In the production of confectionery, edible gelatin is more elastic, tolerant and transparent than starch and agar, especially when high-quality edible gelatin with high gel strength is needed to produce soft and sweet candy with sufficient and fullness.
Dessert & bread
Low gluten flour made of bread baked slices oredible when the texture of fragile, easy to drop bread residue, by adding gelatin gelatin adhesive can solve this problem.
In the cake production, the role of edible gelatin can be made of multi-layer cake. High transparency of the edible gelatin can be wrapped into a variety of cake shape.
Products
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Get in touch
Whats App：+852 5950 6216
Tel：+86-13862264360
Fax：+86-22-26429421
E-mail：import-export@gelatintechnology.com
Add：Room 209, 2nd Floor, Area C, Animation Building, No. 126 Animation Middle Road, Eco-City, Binhai New Area, Tianjin
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