식품용 젤라틴
젤라틴은 기능이 다양한 식품첨가물 종류의 하나이며, 체온과 비슷한 온도에서 잘 녹으며,
투명하고 열에 대하여 가역적인 젤(Thermo-Reversible Gel)을 형성할 수 있는 독특한 특성으로
다양한 식품산업에서 널리 사용되고 있습니다.
아래의 표와 같이, 젤라틴의 특성은 식품산업의 많은 부분에서 사용됩니다.
Segment | Food | Functionality |
---|---|---|
Confectionery | Wine gums, pastilles | Functionality |
Marshmallows | Whipping agent, gelation, controlling sugar crystallization | |
Caramels, toffees | Emulsifying, chewiness | |
Licorice | Binder | |
SegmDairy Productsent | Cheese products (cream, spreads, cottage) | Stabilisation (prevents syneresis), smooth texture |
Mousses | Whipping agent, gelation | |
Ready-To- Eat Desserts | Gelation, elastic texture | |
Toppings | Whipping agent, gelation | |
Yoghurts, sour cream | Gelation (stabilisation (prevents syneresis)), smooth texture | |
Frozen Desserts | Heat-shock stabilisation, gelation (body, texture) | |
Meat Products | Canned Products (ham, tongue, corned beef) | Gelation |
Emulsified products | Emulsifying, gelation | |
Aspic, jellies for decoration | Gelation, excellent adhesion to meat or vegetables. | |
usage coatings | Gelation, adhesion | |
Spreads | Low fat Margarine (<60% fat) | Stabilisation, texture body |