The medicinal value of gelatin

For some foods, we often don't know how they are extracted. We are also very curious about their shapes. For example, we often eat block-shaped toffee, but in fact they are made of gelatin to stick together. In fact, gelatin can also be said to be a food additive. In fact, think about it, there are many things on the market that require gelatin to become food.

Food additives are actually necessary for the presentation of certain foods, so without them, we would not be able to eat more delicious food. Just like gelatin, an additive that makes up toffee, jelly, canned food, etc. So no matter what kind of thing it is, as long as it is valuable, it must be good. So what is the medicinal value of this gelatin?

Gelatin, also known as gelatin or fish glue, is a colloid extracted from animal bones (mostly cow bones or fish bones), and its main component is protein. The protein that makes up gelatin contains 18 amino acids, 7 of which are essential to the human body. Except for less than 16% of water and inorganic salts, the protein content in gelatin accounts for more than 82%, making it an ideal protein source.

Gelatin, also known as edible gelatin. Edible gelatin can be used in medical soft and hard capsules, surgical dressings, hemostatic sponges, aspic, food additives, canned food, candy, ice cream, ham, jelly, soda suspension, test agents, starch, ice cream and other food industries, and complies with the national standard GB6783-94. Pharmaceutical gelatin is mainly used as raw material for soft and hard capsules and tablet coatings. Industrial gelatin is mainly used in plywood, gauze, sand and gravel, printing, adhesives, etc.

Gelatin is the hydrolysis product of collagen. It is a fat-free, high-protein, cholesterol-free food thickener. Eating it will neither make you fat nor cause a decrease in physical strength. Gelatin is also a powerful protective colloid with strong emulsifying power. After entering the stomach, it can inhibit the coagulation of proteins such as milk and soy milk caused by gastric acid, thus facilitating food digestion.

Application of gelatin in candy It is reported that more than 60% of the world's gelatin is used in the food and candy industry. In confectionery production, gelatin is used to produce toffee. Meringues, marshmallows, fruit candies, crystal flower candies, gummy candies and other soft candies. Gelatin has the function of absorbing water and supporting the skeleton. When gelatin particles are dissolved in water, they can attract and interweave each other to form a layered network structure, which will condense as the temperature drops, so that sugar and water are completely filled in the gel gap, making the soft candy able to maintain its softness.

Maintain a stable shape and will not deform even when subjected to heavy loads. Gelatin can control the size of sugar crystals and prevent the relative separation of oil and water in the syrup. It is used as an emulsifier and adhesive in candy manufacturing to reduce brittleness, facilitate molding, and facilitate cutting, thereby preventing the breakage of various types of candies and improving the yield rate. The general amount of gelatin added to candy is 5% to 10%. The best effect is achieved when the amount of gelatin used in crystal flower soft candy is 6%. The amount of gelatin added to gummy candy is 6.17%, 0.16% to 3% or more in nougat, 1.15% to 9% in the concentrated syrup of candy mucus, and the ingredients of sugar lozenges or date candies are required to contain 2% to 7% gelatin.

In candy production, gelatin is more elastic, tough and transparent than starch and agar. Especially when producing soft candies and milk candies with sufficient elasticity and full shapes, high-quality gelatin with high gel strength is required.

It turns out that gelatin is a kind of gelatin. Think about it, only glue can stick food together, so the stickiness of those jellies allows them to fall off in one piece. As mentioned above, gelatin is rich in protein, so it still has certain nutritional value if consumed. However, no matter how good the food is, it will have side effects, so you still have to consume gelatin in moderation.