Hydrolysed Gelatin: The Perfect Ingredient for Food

Is a name with "gel" a modern "black technology"? Little do we know, hydrolysed gelatin is a natural product extracted from animal tissues, with a history spanning at least eight thousand years. Through thousands of years of continuous exploration, and thanks to its multifunctional characteristics, hydrolysed gelatin has become an indispensable ingredient in the production of many fields such as food and medicine today. Especially, hydrolysed gelatin can play an important role in the appearance, taste, and nutritional function of food, making it the most widely used in the food field, with about 50% of the gelatin globally used in food and beverages.

Characteristics of Hydrolysed Gelatin

Hydrolysed gelatin is a natural protein, its name is derived from the Latin word "gelatus", meaning frozen, hard, solidified, which describes the important characteristic of hydrolysed gelatin: dissolving in hot water and solidifying upon cooling. In its natural state, hydrolysed gelatin is white or pale yellow, semi-transparent, slightly glossy flakes or powder, with a neutral taste and odor, thus not negatively impacting the sensory experience of food.

The raw materials of hydrolysed gelatin typically come from the skin, bones, cartilage, or other connective tissues of animals such as pigs, cattle, and fish. More than 85% of its composition is protein, containing 18 amino acids, without fat, cholesterol, and having good nutritional value. Additionally, the natural origins of hydrolysed gelatin make it considered food rather than a food additive in many regions.

Applications of Hydrolysed Gelatin in Food

Capsules

Due to its excellent performance in gelling, stability, adhesion, coating, and water retention, hydrolysed gelatin is widely used in the pharmaceutical industry. Hydrolysed gelatin provides strong structural support, ensuring the stability and functionality of capsules.

Candy

Hydrolysed gelatin is one of the most important ingredients in the candy industry. Approximately 30% of the hydrolysed gelatin used in the food sector is used in candy production, including gummies, marshmallows, nougats, etc. Hydrolysed gelatin has strong water absorption and supporting backbone effects. When dissolved in water, it forms a network-like molecular structure that can securely lock in water and sugar, keeping the syrup stable and helping candy shape. Compared to fillers like starch and agar, hydrolysed gelatin gives candy better chewiness, elasticity, and transparency, providing excellent product solutions.

Dairy Products

Hydrolysed gelatin is also the "ideal partner" in dairy products, widely used in formula milk, aerated dairy products, low-fat milk, yogurt, processed cheese, cream, and other products. Hydrolysed gelatin can act as a fat substitute, used with polysaccharides to improve the taste and texture of dairy products. It can also effectively prevent whey separation, has emulsifying, stabilizing, and controlling dairy foam effects, enhancing the overall quality of the product.

Meat Products

As a natural food ingredient, hydrolysed gelatin is also widely used in meat products such as sausages, hams, meat cans, etc. Hydrolysed gelatin can simulate the smoothness of fat well, maintain water and meat juice in the meat products, effectively improving the texture and taste, prolonging the shelf life, and having certain economic value. Additionally, hydrolysed gelatin also has emulsifying effects on some meat products, increasing protein content, enhancing the overall quality of the product.

Beverages

Hydrolysed gelatin can be used as a clarifying agent in products such as beer, red wine, fruit wine, and fruit juice drinks. It can generate flocculating precipitates with impurities, and after standing, the precipitate and insoluble components settle together, which can be removed by filtration. As a beverage clarifying agent, hydrolysed gelatin can provide professional and appropriate clarifying effects without negatively affecting the taste of the final product.

With its multifunctional characteristics and wide applications, hydrolysed gelatin has become an indispensable "universal formula" in the food industry, meeting the market's demand for high-quality food.