Seljel Sığır Jelatini 200 Bloom Toz Jelatin E441 25 kg
16.904,08 TL
Category
Jelatinler E441
, gelatins
, Gelatins E441
, Jelatin
, Jelatin
, Jelatin
, Gelatine
, Jelatin E441
, Beef Gelatin
Brand
Stock Code
058.105.05
Price
14.086,74 TL + VAT
Money Transfer
16.566,00 TL
(%2,00 bank transfer discount)
* Installments starting from 1.939,04 TL!
Name of Food Additive:
Seljel Beef Gelatin 200 Bloom
Component List:
Beef Gelatin
E Code:
E441
The net amount:
25kg
Physical Structure:
Dust
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Thickeners
Settling and Clarifying Agents
Proteins
Gelifiers
Name of the Source from which the Food Additive is Obtained:
Cowhide
Type of Animal From Which Animal Food Additive is Obtained:
cattle
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the legal regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Sel Industry Products Trade and Marketing Inc.
Manufacturer Business Registration Number:
10-0075
Origin:
Turkey
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into account.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
Gelatin, which is a food additive with the code E 441, is a protein of animal origin obtained from animals such as cattle and fish.
Gelatin is 83% protein, 15% water and 2% mineral.
Gelatin is produced by the partial hydrolysis of collagen in the bones, connective tissues, intestines and organs of animals. These raw materials are collected from slaughterhouses and integrated facilities under the highest hygienic conditions and in conditions suitable for human consumption.
Gelatin contains almost all of the essential amino acids: glycine (27%), proline (16%), hydroxyproline (14%), glutamic acid (12%), alanine (11%), arginine (8%), aspartic acid. (6%) and others (6%).
Of the essential amino acids, only tryptophan is not found in gelatin.
Gelatin is used in foodstuffs due to its thickening and gelling properties.
Gelling Power and Temperature Dependent Recycling:
Gelatin has a unique property, the ability to form gels with temperature-dependent recycling. When a solution containing gelatin is cooled, it forms a gel, which, when heated, turns back to liquid.
The conversion from solution to gel and from gel to solution takes place over a very short temperature range and is a reproducible conversion process.
This feature is the most important feature of gelatin that enables it to be used in countless applications.
Gelatin is defined by various classifications, but the most basic classification is the Bloom classification, which defines gel strength or gel firmness. Other classifications are classifications based on gelling point and melting point.
The gel strength of gelatins generally varies between 50300 Bloom. The classification is as follows:
Low Bloom (Gel strength 120 and below)
Medium Bloom (Gel strength 120 to 220)
High Bloom (Gel strength 220 and above)
Foaming Feature:
Another important feature of gelatin is its ability to form foam and maintain this foam for a long time.
Thus, it also increases the volume of the products. Thanks to this very valuable feature, it is used especially in dairy products, desserts such as mousse and creams.
Colloidal Structure Protection Feature:
Gelatin, which has a high colloidal preservation power, facilitates the formation of emulsions and suspensions.
Thanks to this feature, it prevents the formation of ice crystals, for example, in ice cream and frozen desserts.
The mechanism of gelatin to preserve the colloidal structure is briefly as follows: Protein molecular chains move towards the interface of two different phases and form a monomolecular film around the particles. In addition, protein molecular chains increase the viscosity of the liquid phase and thus allow the formation and maintenance of emulsions and suspensions.
The viscosity of gelatin, which is a polymer, also varies between 1.5 and 7.0 mPa.s.
Usage of Gelatin in Production:
The structure of gelatin deteriorates at high temperatures such as 100 °C. As a result, gelatin loses its properties such as thickener and gelling agent.
Because of this feature, if high temperature is to be applied to the mixtures containing gelatin in the production process, the gelatin solution should be added at the last step.
Since gelatin has a neutral character, it is also affected by high acidity environments, its structure is deteriorated and it loses its properties.
Gelatin is insoluble in cold water, in fact, it swells in cold water by absorbing 10 times its own volume of water. However, gelatin has the ability to dissolve in hot water. Depending on the nature of the production process, one of these two properties of gelatin can be used.
Since the thickening feature of gelatins should be used, it is used by dissolving it in water.
Gelatin usage amounts can be adjusted according to the product recipe and the characteristics of the desired end product.
For this, many trials should be made under laboratory and production conditions, it should be checked whether the desired properties are formed or not, and a new recipe should be created.
It can be used in harmony with other thickeners such as gelatins, agars, alginates, carrageenans and pectins, corn syrups such as corn starch, dextrose and glucose, edible acids and flavors. At this point, the important thing is to find the most suitable ratio for the product and the process.
Apps:
Gelatin has many application areas in the food industry. In addition to being used with many functions in sectors such as candies (jelly-like gel candies, fruit gums, tofi candies, nougat, dragee candies and tablet candies), jellies, dairy products (yogurt varieties, fermented milk, dairy desserts, ice creams), meat products, It is also used for clarification in the wine and fruit juice industries.
Nutrition Notice:
| Energy and Nutrients | for 100 g |
| Energy | 357 kcal 1495 kj |
| Oil | 0 g |
| - Saturated fat | 0 g |
Carbohydrate | 0.78 g |
| - Candies | 0 g |
| Protein | 89g |
| Salt | 0 g |
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