The freezing ability, viscosity and texture of gelatin are three closely related properties. It mainly depends on the structure, molecular size and temperature of the colloid. Gelatin is a chain-like mixture of polymers of different lengths, forming a colloid or sol. These sols will be converted into freezing in the cold process; It will be converted into sol during heating.
This freezing process is a key feature of gelatin technology. Because the melting temperature of gelatin-based candy is close to the human body temperature, it has greasy taste, good melting experience and ideal flavor release. For hard candy, it is recommended to choose gelatin with high freezing strength. On the contrary, gelatin with low condensation strength will bring soft texture. The coagulation ability of gel is the premise of many functions and applications. For example, gum and jelly dessert are inseparable from the quality, transparency and gloss of gelatin.
Gelatin can be used to stabilize cream and decorate sauce - this property is also important in combination with functions such as foaming, molding and chemical action. Gelatin can be added to soft cheese, cream desserts, fillers or decorative sauces to adjust the desired gel strength. When the strength is high, these ingredients can maintain smooth taste and straight contour, and are easy to cut. These characteristics are very important when you want to make a beautiful cake or cake filling.
As you may have read, gelatin has water-binding properties. This is not only very important in this respect. If gelatin is added to meat, it can also reduce the water loss caused by baking, frying or grilling. While reducing costs, the quality of products will also be improved to win the favor of consumers. Especially in low-fat meat products, the binding ability of water is very important.
