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৳ 800.00
In stock
- Gelatin Powder
- Pack size: 1Kg Loose
- Expiry Date Not Mentioned on Pack
- Made in China
- Gelatin Powder is a versatile ingredient used in various ways in the food industry due to its unique properties. Some common uses of gelatin in food include:
Gel Formation: Gelatin is known for its ability to form gels when mixed with water. This property is often used in the production of jellied desserts such as gelatin-based desserts, fruit gel cups, and gummy candies. - Stabilizer: Gelatin can be used as a stabilizing agent in various food products. It helps prevent separation and maintain a consistent texture in items like yogurt, cream cheese, and certain dairy-based desserts.
- Thickener: It is used as a thickening agent in products like puddings, custards, and soups to give them a desirable texture and mouthfeel.
- Marshmallows: Gelatin is a key ingredient in marshmallow production. It provides the chewy and airy texture of marshmallows.
- Icing and Frosting: Gelatin can be used in the preparation of certain icings and frostings, where it helps provide a glossy finish and stabilizes the mixture.
- Jams and Jellies: Gelatin can be added to jams and jellies to improve their texture and make them more spreadable.
- Meat and Dairy Products: Gelatin can be used in some processed meat products like sausages and pâtés to improve texture and binding. It is also used in dairy products like yogurts and cream-based desserts.
- Confectionery: Gelatin is a common ingredient in the production of a wide range of confectionery items, including gummy candies, fruit snacks, and jelly beans.
- Frozen Desserts: It is used in some frozen desserts like ice cream to prevent ice crystals from forming and to provide a smoother texture.
- Clarification: Gelatin is sometimes used in the clarification of certain beverages, such as wine and fruit juices, to remove haze and suspended particles.
- Coating: In the pharmaceutical and confectionery industries, gelatin is used as a coating for capsules, pills, and certain candies.
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