Fish skin gelatin wholesale
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Fish skin gelatin wholesale

Gel strength is a measure of the hardness, stiffness, strength and compressibility of gelatin at a specific temperature, which are all affected by the concentration and molecular weight of gelatin. The gel strength of fish skin gelatin is positively correlated with the content of gel chains in fish skin gelatin, that is, the more d chain content, the higher the gel strength.

2、Viscosity of fish gelatin
The viscosity of gelatin is affected by temperature, concentration, pH, etc., while the concentration and type of acid have a significant effect on the viscosity of gelatin solution. With the increase of acid concentration, the viscosity of gelatin first increases and then decreases. Studies have found that when the concentration of acid is too high, it may increase the content of small molecular weight proteins in fish gelatin, thereby reducing its viscosity.

3、Flavor of fish gelatin
Almost all studies on the extraction and properties of fish gelatin show that, compared with land mammal gelatin, fish gelatin has a more or less fishy smell, and this smell limits its application to a certain extent. After research, it is found that fish gelatin can be denatured by modification, thereby reducing or eliminating its fishy. For example, the Japanese patent uses chemical modification to make fish gelatin derivatives not only retain the excellent properties of fish gelatin to moisturize and lubricate the skin, but also eliminate the fishy smell of fish. By studying the effect of melting temperature on the organoleptic properties of fish skin gelatin, it is found that compared with pig skin gelatin, fish skin gelatin is easier to release the desired flavor and aroma. Because fish skin gelatin can release the embedded volatile fragrance, it can be used for the development of new products.

 

Saler Company Information

Company : Xiamen Huaxuan Gelatin Co., Ltd
Phone : 00865925112633
More Information : View
Online order registration form
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Fish skin gelatin wholesale

Gel strength is a measure of the hardness, stiffness, strength and compressibility of gelatin at a specific temperature, which are all affected by the concentration and molecular weight of gelatin. The gel strength of fish skin gelatin is positively correlated with the content of gel chains in fish skin gelatin, that is, the more d chain content, the higher the gel strength.

2、Viscosity of fish gelatin
The viscosity of gelatin is affected by temperature, concentration, pH, etc., while the concentration and type of acid have a significant effect on the viscosity of gelatin solution. With the increase of acid concentration, the viscosity of gelatin first increases and then decreases. Studies have found that when the concentration of acid is too high, it may increase the content of small molecular weight proteins in fish gelatin, thereby reducing its viscosity.

3、Flavor of fish gelatin
Almost all studies on the extraction and properties of fish gelatin show that, compared with land mammal gelatin, fish gelatin has a more or less fishy smell, and this smell limits its application to a certain extent. After research, it is found that fish gelatin can be denatured by modification, thereby reducing or eliminating its fishy. For example, the Japanese patent uses chemical modification to make fish gelatin derivatives not only retain the excellent properties of fish gelatin to moisturize and lubricate the skin, but also eliminate the fishy smell of fish. By studying the effect of melting temperature on the organoleptic properties of fish skin gelatin, it is found that compared with pig skin gelatin, fish skin gelatin is easier to release the desired flavor and aroma. Because fish skin gelatin can release the embedded volatile fragrance, it can be used for the development of new products.

 

Saler Company Information

Company : Xiamen Huaxuan Gelatin Co., Ltd
Phone : 00865925112633
More Information : View
Online order registration form