Gelatin/gelatina

Gelatin is an ingredient used in many kinds of desserts - not only by food manufacturers, but also in kitchens around the world. Its easy usability and wide range of functionalities open the door to fun, creative and perfect desserts. It is fast setting, while also adding to the brightness and transparency of desserts

You can create delicious desserts with gelatin-based cake filling and coating solutions. Gelatin is an ideal ingredient for cake fillings and coatings, because of excellent its foaming, coating and stabilizing properties.

Gelatin specification: 220bloom, 180 bloom, 150bloom   

Confectionary

Gummies, Marshmallows, toffees, chew candies

Confectionery products bring pleasure, fun and enjoyment to the consumers and Wulong Gelatin is one of the best candidates to make your confectionery products successful.

With gelatin, you can achieve the chewability and texture you want, from soft to hard and from very chewy to less chewy.

Perfect flavor release

Gelatin improves fat dispersion and stabilization and helps you control crystallization

Gelatin will help you to stabilize the shape of your product.

Dairy

Creating dairy foods and beverages that offer consumers a desirable taste, texture and appearance is the fundamental aim of dairy manufacturers around the world. To achieve this, you have to make sure you select the most effective ingredients. Gelatin offers key advantages in a variety of dairy applications. It helps preventing syneresis and it improves foaming and stabilizing the aerated structure. A minor addition of gelatin will provide a soft, and creamy texture.

You can add value to your ice creams and water ices by using gelatin's stabilizing and foaming properties to create the perfect structure and mouth feel . It prevents the formation of ice crystals during prolonged storage. Used in association with other stabilizing agents. Gelatin gives the finished product a remarkably slow melting rate and characteristic texture.  

 Gelatin is a hydrophilic colloid has the nature of the protective colloid, can be used as the hydrophobic colloid stabilizer, emulsifier. Gelatin is also the ampholyte, therefore in the aqueous solution can be charger particles condensed into pieces, so it can be used as clarifying agent for liquor, alcohol.

Gelatin has been used in the food industry for hundreds of years. Its unique thermal reversibility is essential for different candy applications, But its popularity is also attributed to its gelling, foaming, thickening, water-retaining and emulsifying properties. Gelatin is water-soluble, fully digestible and compatible with most other hydrophilic colloid, including vegetable colloid and granulated sugar, corn syrup, edible acids and spices.

As more and more wineries and beverage manufacturers are finding out, wulong gelatin is an excellent fining agent for wines and apple juice.fining consists of incorporating a substance into the cloudy wine that is capable of flocculation and sedimentation of the suspended particles by entrainment in such a way that the wine becomes clear. This substance is generally an albuminoid substance, a protein altered and precipitated by the tannin in the wine, or by the acidity of the wine.

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