Gelatin's smoothness, flexibility, and ability to melt in the mouth make it a widely - used ingredient in jelly, chocolates gummy and various other desserts. Because of its foaming properties and excellent surface tensile strength it is also used in marshmallows toffee and soufflés lt also has strong adhesiveness and helps bind sausage and ham Finally gelatin finds its way into ice cream clear juice wine and other diverse foods. Although the properties of edible gelatin differ by user and application generally these gelatin have a gel strength of 80 - 250 Bloom, a viscosity of 20 - 40 mps while in the case of jelly or Marshmallows gelatins over 200 Bloom are used.
At room temperature, gelatin can encapsulate material, block oxidation, and keep out moisture. It also dissolves and is absorbed easily within the body, which is why gelatin is already in wide use in the medical field. Currently, hard, soft, micro, and many other kinds of capsules are available in addition to gelatin's use in suppositories, hemostatic, tablets, pills, and medicinal compresses. Gelatin will continue to find diverse applications in the future. Most gelatins being used in soft capsules have gel strength of 150-200 Bloom and a viscosity of 35-45 mps, while gelatin for hard capsules has gel strength of 250 Bloom and a viscosity of 45-48 mps.
Gelatin's clearness and adhesiveness is used in the currency and copy paper industries to increase paper longevity, extend archival value, and improve paper folding quality. Gelatin is also used in the manufacture of pianos and other instruments, in artificial fruit, in book-binding, and in many other areas as a strong and odorless adhesive for high-value goods. The specifications of industrial gelatin vary widely depending on the application.
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