Edible Gelatin

Poor water retention in meat can lead to a range of issues, including a rough texture, poor slicability, and reduced yield. To overcome this, substances that have a strong affinity to water, such as starch and soy protein, are often added to meat products. While starch has a water absorption ratio of 1:2, and soy protein 1:4, the water absorption ratio of food grade gelatin is significantly higher, reaching tens of times. This is due to the molecular structure of food grade gelatin, which contains ionic groups that form additional hydrogen bonds with free water. Moreover, food grade gelatin has the unique ability to react with proteins, creating a robust three-dimensional spatial structure – gels – that effectively lock in moisture. By incorporating food g gelatin into meat products, manufacturers can significantly enhance water retention, ultimately leading to better quality and more appealing products.

More solutions for the Meat of Gelatin

Healthy and Safe Meat Coating Agent (Edible Gelatin)

Edible gelatin is often utilized as a film-forming agent for meat products, commonly in conjunction with acids, preservatives, and other additives. This application enables the formation of a protective film on the food surface, safeguarding it against oxygen and microbial degradation. Consequently, this technique helps to maintain the food quality, freshness, aroma, and appearance.

· Protective food film

· Consumable film

· Preventing moisture evaporation and microbial contamination

· Prolonging the meat’s shelf life