Gelatin, pectin, agar, carrageenan, as a thickener, which one is the highest gel strength is formed

1. The so-called "jelly" of jelly is the effect of this thickener, if there is no thickener, then the jelly is thin and not frozen.

2. What is a thickener?

1, thickener is a kind of food additive, although most of the current related technologies about thickeners are imported from abroad, but the world's earliest thickener produced in China, Chinese long ago, began to use starch to thicken when cooking dishes, making the soup of dishes thicker and viscous, which is actually the earliest "thickener". At present, some countries still classify starch as a thickener in food additives.

2. The thickener is mainly used to improve and increase the viscosity of food, maintain the color, aroma, taste and stability of liquid food and frozen food, improve the physical properties of food, and make food have a lubricating and palatable feeling. Thickeners can improve the viscosity of food or form a gel, thereby changing the physical properties of food, giving food a viscous and suitable taste, and has the effect of emulsifying, stabilizing or making it suspended.

3. There are 39 varieties of thickeners approved for use in China. Thickeners are hydrophilic polymer compounds, also known as hydrosols. According to its **, it can be divided into two categories: natural and chemical synthesis (including semi-synthesis).

Most of them are prepared from plants and algae containing polysaccharide stickies, such as starch, pectin, agar and alginic acid, but also from animal raw materials such as gelatin and casein. A few are synthetic, such as sodium polyacrylate.

4. Commonly used thickeners are starch, agar, gelatin, sodium alginate, pectin, propylene alginate, carboxymethyl cellulose and various modified starches of its salts. Vegetable gums include gum arabic, guar gum and xanthan gum. In recent years, thickeners have been widely used in the food industry, corresponding to products, such as:

Jelly, suspended drinks, fruit juices, fermented milk, liquid milk, gummies, ice cream, meat products, rice and flour products, bionic foods, etc.

3. What are the hazards of thickeners?

1. Thickener can be used in certain foods. However, it is forbidden in milk, and in 2009, the Ministry of Health strictly prohibited illegal addition. Experts say that pectin and gelatin are commonly used thickeners, and there is no specific numerical limit on the amount added in the national food safety standard.

In addition to thickening, pectin and gelatin are also beneficial for improving the taste. Unless it is a thickener sold by an irregular manufacturer or an informal channel, or an expired thickener, it may cause harm to the human body. The ban on milk is because this use masks the quality of the milk and is not conducive to consumer consumption.

2. Experts believe that although there is no clinical trial data to prove that food additives, including thickeners, are directly harmful to the human body, it is still necessary to try to reduce the intake. It mainly depends on the amount added by the manufacturer, from the perspective of nutrition, if the amount is controlled, it should be no harm to the human body. China Eat Network reminds that it is better to eat less porridge in porridge shops outside.

As a good coagulant, carrageenan can replace the usual agar, gelatin and pectin. Jelly made of agar is not elastic enough, ** high; The disadvantage of using gelatin to make jelly is that the solidification and melting points are low, and low-temperature refrigeration is required for preparation and storage; The disadvantage of using pectin is that it requires the addition of highly soluble sugars and the adjustment of the appropriate pH value to coagulation. Carrageenan does not have these drawbacks, and jelly made from carrageenan is elastic and not water-free, so it has become a commonly used gelling agent for jellies.

My inference is that carrageenan gel is the highest.

Gelatin is an animal colloid, with a melting point of 23 degrees, and the factory does not use this colloid in the production of jelly.

Agar is extracted from Jiang Li, the product is brittle, the price is relatively high, the melting point is about 38 degrees, the price is relatively high, and the jelly enterprises do not use it.

Carrageenan unicorn vegetable extraction, rich in raw materials, low price, and other colloids have a good synergistic effect, such as making jelly to increase the chewing taste of the product will add konjac gum, the synergistic effect is very good, cheap, especially with k-type carrageenan compound jelly powder price is very low, you can achieve very good results, the current jelly production enterprises are using k-type carrageenan as raw materials for compound or buy this carrageenan compound jelly powder.

Gelatin Light yellow to white, transparent and shiny powder, odorless and without visible impurities. Gelatin is processed from animal skin, and bone glue is processed from animal bones: used in medicine, capsules, tablets; Food:

pastry, candy, sorbet, sausage, vermicelli, feed processing; Industrial: plywood, gauze, sand, printing, adhesives, etc.

The formula and production method of pudding powder belong to the field of food technology. Pudding powder is made of natural alginate such as carrageenan and carob gum L B G as coagulant (i.e., pudding stabilizer), sodium stearoyl lactylate SSL and monodry lipid T 95 as emulsifiers, and then mixed with eggs, sugar, grease and other ingredients and water. The present invention adopts pure natural raw materials, rich in nutrition, color, fragrance, taste, can be used to make all kinds of coffee jelly, fresh fruit pudding and the like.

Jelly powder is a material used to make jelly.

Generally, it is made of agar, fish gelatin powder (Jili powder) or gelatin with flavor and sugar.

Fish gelatin powder, English name gelatine, also known as gelatin powder, gelatin powder, gelatin powder, is a protein gel extracted from animals. Fish gelatin powder is used in a wide range of applications, not only for homemade jelly, but also for making various desserts such as mousse cakes. Pure protein ingredients, no starch, no fat, not only low-calorie healthy and low-calorie food, but also can replenish a large amount of collagen in the skin, enjoy the delicious while retaining beauty, and small wrinkles to say "goodbye" ......Compared with the finished jelly powder, the amount of fish gelatin powder is more economical, and does not contain flavors, pigments and other additives, in the production process you can adjust the taste as you like, add coffee, juice, green tea powder, coconut milk, etc. to make a variety of unique flavor jelly, hehe, do it yourself, do not have to worry about preservatives and other harmful ingredients, eat more assured.

Agar has a unique property that is extremely useful in applications in the food industry. Its characteristics: it has coagulability, stability, can form complexes and other physical and chemical properties with some substances, and can be used as thickeners, coagulants, suspending agents, emulsifiers, preservatives and stabilizers.

It is widely used in the manufacture of granulated oranges and various beverages, jelly, ice cream, cakes, gummies, canned food, meat products, eight-treasure porridge, white fungus bird's nest, soups, cold foods and so on.

First, ** is different.

1. Gelatin is partially degraded by collagen in connective tissues such as animal **, bone, and muscle membrane to become white or light yellow, translucent, and slightly shiny flakes or powder particles.

2. Agar is a polysaccharide extracted from seaweed.

Second, the composition structure is different.

1. Gelatin. The moisture and inorganic salts in gelatin account for about 16%, and the protein content accounts for more than 82%. Similar to the parent collagen, gelatin is also composed of 18 amino acids, of which the subamino acids PRO and HYP are higher. The triple-helix-like structure in gelatin gel is mainly maintained by intramolecular hydrogen bonds and hydrogen bond hydration, and the -NH of Pro, the -OH of HYP and other amino acid side chain groups and water molecules can form hydrogen bonds, which is conducive to the stability of the triple-helix structure.

2. Agar is composed of agarose and agaropectin, and the agarose as a gelling agent is a non-ionic polysaccharide without sulfate (salt), which is a component of gel formation, and its macromolecular chain is linked with 1,3 glycoside bonds alternately linked -D-galactose residue and 3,6-endoether-L-galactose residue.

Third, the use is different.

1. Gelatin is used for:

a. Production of cakes, ice cream, beer, juice, etc.

b. Biofilm materials. The most studied gelatin-based membrane materials at home and abroad are mainly chitosan-gelatin blend film, gelatin-silk fibroin blend film, polylactic acid-gelatin blend film and polyvinyl alcohol-gelatin blend film, etc., which greatly improve the physical and chemical properties of gelatin and make gelatin-based polymer film materials more functional.

c. Medical fiber. Other composite materials were blended with gelatin to improve the mechanical properties of gelatin-based medical fiber materials.

2. Agar is used for fruit orange drinks, fruit juice gummies, canned meat, meat products, and cold foods.

The taste of agar is rustling and not delicious.

It is better to make jelly or gelatin. But it's not easy to find.

I use konjac jelly powder now and it works really well too!

Gelatin is a hydrolysate of collagen, which is a fat-free and cholesterol-free food thickener. After consumption, it will neither make people gain weight nor cause a decrease in physical strength. Gelatin is also a strong protective colloid, with strong emulsifying power, and can inhibit the coagulation of milk, soy milk and other proteins caused by gastric acid after entering the stomach, thus facilitating food digestion.

Agar, scientific name agar, English name (agar), also known as foreign cabbage (agar-agar), frozen powder, swallow vegetable essence, foreign powder, cold weather. Agar has a unique property that is extremely useful in applications in the food industry.

Agar is a polysaccharide extracted from seaweed and is currently one of the most widely used algins in the world. It has a wide range of applications in the food industry, pharmaceutical industry, daily chemical industry, biological engineering and many other aspects, agar used in food can significantly change the quality of food, improve the grade of food. Very high.

Its characteristics: it has coagulability, stability, can form complexes and other physical and chemical properties with some substances, and can be used as thickeners, coagulants, suspending agents, emulsifiers, preservatives and stabilizers. It is widely used in the manufacture of granulated oranges and various beverages, jelly, ice cream, cakes, gummies, canned food, meat products, eight-treasure porridge, white fungus bird's nest, soups, cold foods and so on.

Agar can be used as culture medium, ointment base and other uses in the chemical industry and medical research.

It is available in supermarkets for jellies and puddings.

Gelatin, also known as gelatin or fish gelatin, is a transliteration of the English name gelatine. It is a gelatin extracted from animal bones (mostly cow bones or fish bones), and the main component is protein.

Flake gelatin tablets, also known as gelatin tablets, translucent yellow-brown, fishy smell, need to be soaked in water to remove the fishy, decolorization and deodorization refined gelatin tablets are more transparent in color, ** higher. Gelatin tablets should be stored in a dry place, otherwise they will stick when wet. (I haven't seen this yet).

Powdered gelatin, also known as gelatin powder, is also the (mouth) mile powder in Hong Kong-style recipes, and the effect is exactly the same as gelatin tablets.

When using gelatin powder, pour ice water first, so that the powder absorbs enough water to expand, no need to stir, otherwise it will be easy to make the powder agglomerate, and then stir until the powder absorbs enough water.

Gellan gum is better, high-acyl gellan gum has strong elasticity and low strength Low-acyl gellan gum is brittle and high-strength, and the gel can be combined with monovalent cations to form a thermo-reversible gel, which can be used repeatedly, but it will definitely affect some of the properties of the gel after being used many times, and it is best to do experiments to see if it is used many times.