Gelatin InstantGel™ SR01

Gelatin InstantGel™ SR01

Type | Thickeners
Brand | Foodmate®
CAS No. | 9000-70-8
Qty in 20' FCL | 20MT
Min. Order | 1000KG
Packaging | 25kg/bags

Description

Instant Gelatin is produced using a specific process that lowers its dissolution temperature, allowing it to dissolve in cold or room-temperature water. In all other aspects, it is similar to gelatin made using traditional methods, thereby offering a wider range of applications. Instant gelatin exists in an amorphous structure, with its molecules forming a weakly cross-linked three-dimensional network. The molecular arrangement is random and disordered, with very weak physical intermolecular and intramolecular forces. This unstable condition allows water to easily penetrate the instant gelatin structure without the need for energy to break bonds using warm water. This results in a gel-like texture— a "pseudo-gel"— which is not as intense as the physical and chemical data of regular gelatin would suggest. Due to the fine particles of instant gelatin being difficult to wet, it must be fully mixed with other ingredients before being stirred into a cold liquid.

Regular Gelatin:

• Stable crystal structure
  
• Requires higher temperature to dissolve
  
• Swells in cold water
  
• Needs heating

Instant Gelatin:

• Disordered crystal structure
  
• Dissolves at room temperature

Features of Instant Gelatin: It can be directly added to other cold liquid ingredients or whipped cream in dessert mixes, ready-to-use cake mixes, and whipped cream powders containing instant gelatin. There is no need for separate swelling and heating for dissolution. Compared to traditional powdered gelatin, instant gelatin also exhibits other typical properties. Both types of gelatin share many common characteristics such as foaming and gelling.

Applications: Food fillings, desserts, ice cream, marshmallows, frozen dishes, milkshakes, etc.

Specification

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