Gelatin besides used as curing agent, also used as a whip the agent. Although the egg can also be used as a soft products used to whip the agent, but they are usually used in mass production, because individual using gelatin whip the agent is simpler than others. Based on the analysis of products on the market at present, most of the fruit juice sugar is made of gelatin as a whip the agent. The jelly has several important indicators, such as foaming degree, toughness and elasticity, viscosity, coagulation time, beating time and freezing temperature.
The relationship between this property and gelatin solution is as follows:
Foaming degree. When adding syrup, if the concentration of gelatin increases, the foaming degree will be better. However, when the gelatin is at its value, the foaming degree will decrease. The experiment showed that the concentration of gelatin in 72% syrup was 1.85%. Therefore, appropriate gelatin concentration should be selected before use.
Toughness and elasticity. This depends on gelatin concentration and gel strength, but syrup can also increase elasticity. If gelatin with lower gel strength (bromine strength) is selected, products similar to rubber can be used.
Viscosity. The foaming degree is related to the viscosity, so any relevant factor that can promote the foaming degree can increase the viscosity.
Solidification rate. Because the retention time of fruit jelly before cutting, demoulding and packaging depends on the curing rate, it has important economic value. It is generally believed that the higher the gel strength of gelatin, the faster the curing speed. Fruit jelly can reach high gel strength within 24 hours. It is worth noting that when the pH value of gel is higher than 6.0, the product will turn brown yellow.
Bounce time. The concentration of gelatin solution has a significant effect on the beating time. For example, if the gelatin concentration increases by 0.2%, the beating time can be reduced by 30%. The beating time of acidic gelatin is shorter than that of alkaline gelatin.
Melting point and freezing point. The melting point and freezing point of fruit jelly have a linear relationship with the melting point and freezing point of gelatin (measured in 6.67% to% aqueous solution).
