Food additives are ubiquitous in our daily lives. They come in many varieties, some improving the quality, color, aroma, and taste of food, while others serve to preserve freshness and prevent spoilage. So, what kind of food additive is gelatin? Details are as follows:
What is gelatin as a food additive?
Gelatin is generally made from the collagen in the bones and skin of animals such as pigs, cattle, and sheep through denaturation and degradation. It is a hydrolysis product of collagen protein and can therefore be used as a food additive.
What are the uses of gelatin?
1. Gelatin
In frozen foods, gelatin can be used as a gelling agent. Gelatin gel has a low melting point, is easily soluble in hot water, and has the characteristic of melting in the mouth. It is often used to make food jelly, grain jelly, etc.
2. Thickener
A certain proportion of gelatin solution can be added during the production of canned meat. This not only enhances the flavor of the meat and thickens the broth, but also creates a smooth surface with good transparency.
3. Clarifying agent
Gelatin can be used as a clarifying agent for alcoholic beverages and soft drinks. Its mechanism of action is to combine with tannins to form flocculent precipitates, and it can also adsorb turbidity.
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4. Stabilizer
Gelatin can be used as a stabilizer in the production of ice cream, popsicles, etc. In ice cream, gelatin helps prevent the formation of coarse ice crystals, maintains a fine texture, and slows down the melting rate.
5. Dairy additives
Gelatin can be widely used in various dairy products such as yogurt , sour milk, soft cheese, and flavoring milk. Firstly, it can prevent whey separation and avoid the contraction of casein; secondly, gelatin can provide stable conditions for casein, acting as a protective colloid; and thirdly, gelatin can stabilize foam, thereby establishing a stable emulsion state.
