Meat

Water retention is an important characteristic of most meat products. Edible gelatin can firmly “lock” free water, so that during processing such as heating, sterilization, shearing, etc., water will not be lost in large quantities.

Meat

Meat with poor water retention has a rough texture, poor slicability and low yield. The ability to hold water in meat can be increased by adding substances that have a strong affinity to water. Ingredients usually added to meat products include starch and soy protein. The water absorption ratio of starch is 1:2; the water absorption ratio of soy protein is 1:4; while the water absorption ratio of edible gelatin can be tens of times. This is because the molecular structure in edible gelatin contains strong ionic groups that form additional hydrogen bonds with free water. In addition, edible gelatin reacts with proteins to form a strong three-dimensional spatial structure—gels that lock in moisture.

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Healthy and safe meat coating agent

Edible gelatin can be used as a film agent to cover the surface of meat products, usually used together with acids and preservatives, etc. It can form a protective film on the surface of food products to protect them from the action of oxygen and microorganisms, and play a role in preserving quality, freshness, fragrance or varnish.
- Food protection film
- Edible film
- Protection against moisture evaporation and microbial infestation
- Extending the shelf life of meat
Tasty and juicy meat products

The proteins in meat products are classified as water-soluble, salt-soluble and hard proteins, which give meat its pleasant taste. Edible gelatin can react with the polar part of protein, coupled with the water retention of edible gelatin, thus maximizing the retention of taste and smell molecules in meat products and making them elastic, chewy, tender and juicy.
- Formation of a gel system
- Water-binding

Production Process

The world's leading gelatin production equipment and production process, the production is fully automated and precisely controlled to ensure the high quality and stability of gelatin products and the high efficiency and energy saving of the production process.

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