Feature of bovine gelatin
The versatility of gelatin in the food industry makes it an ideal
choice for confectionery, dairy, desserts cereal, and meat
In confectionery products, gelatin acts as an agent to provide
varying degrees of texture and elasticity.
In dairy products, it stabilizes properties in yogurts, sour
creams, ice cream and milk based desserts, while adding a creamy
mouth sensation to low or non-fat products.
Gelatin in meat products such as ham and aspic improves the
appearance and makes the product easy to slice. As an important
ingredient, gelatin desserts, marshmallows, icings, frozen treats
and bakery glazes will rely on it.
Gelatin contains 18 kinds of amino acids that human needs and has
many incomparable characteristics in foodstuff as food additive
such as gelatinizer, stabilizer, thickener, foamer, and swelling