Edible gelatin is now widely used in many foods. In daily life, making delicious food at home also adds edible gelatin. Gelatin is a macromolecular hydrophilic colloid with high nutritional value, and is a low calorie health food that can be used to make candy additives, frozen food additives, and so on. The main points to use in daily use are as follows:
1. Acid or alkali will seriously reduce the gel strength and viscosity of edible gelatin solution
Acid or alkali will seriously reduce the gel strength and viscosity of edible gelatin solution. Do not dissolve or store edible gelatin in conditions containing fruit juice or acid. The actual method used is to add edible gelatin at the end of all ingredients and add it at a lower temperature. Do not boil edible gelatin with syrup. When adding edible gelatin to syrup, be sure to cool it to the lowest possible temperature after boiling the syrup.
2. The Effect of Bacteria on Edible Gelatin Solution
Edible gelatin solution or edible gelatin after soaking and expansion is a good bacterial culture medium. If there are bacteria in edible gelatin solution, it will lead to the loss of viscosity and gel strength of gelatin. Therefore, during the use of edible gelatin, attention should be paid to the hygiene of the equipment and environment to prevent bacterial contamination and degradation of edible gelatin.
3. Alkali method and acid method edible gelatin cannot be mixed
Alkali based edible gelatin and acid based edible gelatin cannot be mixed for use. If mixed, it will cause turbidity in the edible gelatin solution. The degree of turbidity depends on the pH value of the solution and the ratio of the two. The reason for turbidity is that the two types of edible gelatin coagulate. When using a single type of edible gelatin alone, when the pH value of the solution approaches the isoelectric point of the edible gelatin, the solution will also experience turbidity, which is an isoelectric point phenomenon. As long as the pH value of the solution is changed, it can restore transparency and clarity.
In short, edible gelatin solution should avoid the influence of acids or alkalis on gelatin during use, and should be added at the end as much as possible at low temperatures; During the use of edible gelatin, attention should be paid to the hygiene of equipment and environment to prevent bacterial contamination and degradation of edible gelatin; Alkali method and acid method edible gelatin cannot be mixed.
