Cartino Gelatin

Gelatin is a pure protein retrieved by hydrolysis of collagen found in animal skin, bone, tendons, ligaments, scale (fish) and on any part that contains collagen. Gelatin product is faintly yellow to light yellowish-brown, tasteless and with a distinct odor; usually occurring as translucent sheets, granules or powder. It is in granule form. Gelatin is classified mainly by their physical properties as jelly strength in unit of bloom or gram. Gelatin is pure protein, no sugar, no fat and no carbohydrate (no calorie). Many non-fat or low fat dairy products commonly use gelatin to retain their flavor and tasty look when fats is removed. Gelatin is intended for human consumption and mainly used as a gelling agent, a clarifying agent (drink), a binding agent, an emulsifier, a stabilizer, an adhesive agent and a thickening agents, etc. In food industry, gelatin is widely used in bakery, dairy product, confectionery, jelly, ice-cream, meat and butcher, and drinks, etc. Commercial gelatin is often stored in dry state (moisture blow 16%). It must be dissolved to solution (alone or along with other ingredient) before usage.