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Food gelatin is widely used in the candy industry. One of them is that it acts as a natural source of protein, and has many functions such as gelatinous, foaming, emulsifying and water locking. These functions are very important for meeting the needs of candy production. In addition, gelatin also has the sensory characteristics of “transparent” and “taste neutral”, which can meet the needs of consumers for the color and flavor of candy. Transparent properties can provide gummy gummy appearance. Gelatin has no special flavor, so you can use it to make all kinds of flavor products, such as fruit series, drink series, chocolate series, even salty series and so on.

The dissolution of food gelatin can be carried out in two steps. The first step is to make the food gelatin absorb water and expand for about 30 minutes in cold boiled water. The second step is to heat water (after boiling and cooling to 60-70 ℃) to the expanded food gelatin or heat it to make the food gelatin dissolve into the required gelatin solution.