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Gelatine - a mixture of proteins of animal origin. Dry food gelatine is a colorless or pale yellow, odorless and tasteless; it swells but does not dissolve in cold water and diluted acids. The swelled gelatine can be dissolved in process of heating creating solidified jelly. Gelatine is obtained from products containing collagen - bones, tendons, cartilage during prolonged boiling in water.
Area of using and features: Edible gelatine is used in the production of canned meat and fish, jelly, wine, ice cream, for preparing aspic dishes, mousses, creams, cakes, candied fruit, candies, yogurts, confectionery and other products. It prevents the crystallization of sugar and reduces coagulation protein.