How cool is that? Jump to Recipe Your going to love our caramel green apple gummy pops. You’re going to love them! Why? Because they’re green apple-flavored gummies in the shape of an apple with caramel on the inside! Then we placed them on a stick on a stick. If you want to buy it or want to know more product information, please feel free to contact us.These Green Apple Caramel Gummy Pops are the perfect treat for Halloween and fall. So we can using edible gelatin to make candy. Make the ice cream soft and smooth, taste fine. Coupled with the emulsification and freezing effect of edible gelatin. But also can reduce the melting rate of ice cream. In the production of ice cream, edible gelatin as a stabilizer can prevent the formation of coarse ice crystal. It an completely inhibit the growth of sugar crystals. Generally in 70% of the syrup to add about 1% edible gelatin. Edible gelatin in solution can inhibit the crystallization of sugar, or make the formation of crystals smaller. Making the soup thick and not greasy, easy to digest, and rich in nutrition. Using the emulsifying properties of edible gelatin, the oil in meat products can form an emulsion. Edible gelatin helps to form oil-in-water emulsions, which can emulsify the oil of meat products and maintain the original characteristics. A stabilizer of emulsion can not only use edible gelatin, but also as a protective colloid for micro foam and suspended solids. Can make other substances evenly distributed in the gelatin solution, no sedimentation, no precipitation. It will not only produce foam, and can make the foam stable. High quality gelatin with strong gel strength in need. Especially when producing soft candy and toffee with sufficient elasticity and full shape. In confectionery production, gelatin has more elasticity, toughness and transparency than starch and AGAR. The ingredients of sugar-flavored pastilles or jujube candies are required to contain gelatin 2% ~ 7%. Add 1.15% to 9% in the thick syrup of candy slime. The amount of gelatin in the gummy candy is 6.17%. It works best when the gelatin is 6% in jellybeans. Even under a large load does not deformation.Using edible gelatin to make candy. And the soft candy can maintain a stable form. So that the gap of the gel are completely fill by the sugar and water. After being dissolved in water, gelatin particles can attract and interweave each other to form a network structure of overlapping layers. Gelatin has the function of absorbing water and supporting the bone. Which is a kind of low calorie food gelatin/hydrophilic colloid with high nutritional value. Therefore, we also call it animal gelatin or fat gelatin. Such as animal skin, bone, sarcolemma and succulent muscle. Which are partially degraded by collagen in connective tissue. Gelatin is a kind of white or light yellow, translucent, lustrous flakes or powder particles. Especially in the production of elastic enough, full shape of fudge, toffee, more need high quality gelatin gel strength.Using edible gelatin to make candy. The gelatin used is more elastic, toughness and transparency than starch and AGAR. So that the soft candy has a stable shape and does not deform under a large load. The gel holes are completely full by the sugar and water. And with the temperature drop and condensation. Its particles dissolve in water, attract, interweave each other, form a mesh structure. Gelatin have the function of the suction and the formation of the bone. Used in the production of jelly, candy, jelly can use gelatin. In candy production, jelly agent, stabilizer, emulsifier, adhesive, water retention agent. Therefore how to use gelatin to make candy? So gelatin wholesale is also very popular. Edible gelatin is an additive in candies, used in the production of toffee, meringue, marshmallows, etc.
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