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0543-2279715

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Edible gelatin is rich in amino acids required by the human body. Because of its unique properties such as thickening, gelation, solid water, foaming, emulsifying, and stability, gelatin is widely used in candy, dairy, beverages, and meat. , in the production of baked goods, desserts and cooked food.

Beef and Fish collagen

 

Using high-quality cowhide as raw material, it is refined by foreign advanced enzyme enzymatic digestion technology. Purity is up to 98.5% or more.Collagen is rich in small molecular peptides with an average molecular weight of about 1000Da and the body needs Amino acids such as glycine, proline, and hydroxyproline. Suitable for a wide range of people, mainly for people with bones and joint diseases, athletes, beauty People (skin care, hair care, nail art). Also widely used in weight loss, sugar-free and low-salt foods. 

Due to the unique gelatinity, stability, adhesion, coating properties and solid water retention of pharmaceutical gelatin, it is widely used in the pharmaceutical industry for the production of soft capsules, vitamin coatings, plasma bulking agents and anti-allergic drugs.

Shandong Hengxin Boitech Co., Ltd. was established in October 2005 and is located in Zhanhua District, Binzhou City, Shandong Province China. Hengxin is a high-tech enterprise which is engaged in R&D, manufacture and marketing. We manufacture natural, nutritious, functional products with modern bioengineering technique. The main products include food additive gelatin, Pharma gelatin and Hydrolyzed collagen peptide, with annual capacity 15,000 tons gelatin and 6000tons collagen peptide.

Address: No. 001, Chuangye 2nd Road, Chengbei Industrial Park, Zhanhua District, Binzhou City,

Shandong Provinc, China
Website: www.hxpdgelatin.com
Contact: Manager Chen
Tel: +86543-2279716
Fax: +86543-2279715
Mail box:
info@hxpdgelatin.com

Application of Gelatin in Food
Company name change to "Shandong Hengxin Biotech Co., Ltd."
Company name change to "Shandong Hengxin Biotech Co., Ltd."
2020-05-12
Happy Spring Festivel!
AtNewYearandalways,maypeaceandlovefillyourheart,beautyfillyourworld,andcontentmentandjoyfillyourdays.
2019-01-28
The Function of Edible Gelatin and Its Application in Meat Processing
Ediblegelatinisawidelyusedfoodadditiveintheworld,especiallyincountrieswithrelativelydevelopedfoodindustry.Ediblegelatinisusedinalmostallfoods.Theapplicationofedibleglueinmeatprocessingcanimprovethephysicalpropertiesofmeatproducts,increasethebindingandwaterholdingcapacityofmeatproducts,givemeatproductsagoodtaste,andalsoimprovetheyieldofmeatproducts.Therearemanykindsofediblegelatinusedinmeatproducts,whicharemadefromplantsandalgae,microorganismsandanimalsubstancesrespectively.Atpresent,therearemorethan60kindsoffoodgumallowedintheworld,andabout40kindsallowedinChina.Themostwidelyusedediblegumindomesticmeatproductsarecarrageenan,xanthangum,guargum,agar,gelatin,sodiumalginate,locustbeangumandkonjacgum.TheRoleofEdibleGelatininMeatProductsGelpreservationofgelatinWaterretentionisanimportantcharacteristicofmostmeatproducts.Meatproductswithpoorwaterretentionhaveroughtaste,poorslicingandlowyield.Thewaterholdingcapacityofmeatcanbeincreasedbyaddingsubstancesthathavestrongaffinitywithwater.Usuallytheingredientsaddedinmeatproductsarestarch,soybeanprotein,etc.Thewaterabsorptionratioofstarchis1:2;thewaterabsorptionratioofsoybeanproteinis1:4;andthewaterabsorptionratioofediblegelatincanreachdozensoftimes.Thisisbecausethemolecularstructureofediblegelatincontainsstrongionicgroups,whichcanformadditionalhydrogenbondswithfreewater.Atthesametime,gelatincanreactwithproteintoformapowerfulthree-dimensionalstructure,gel.Inthisway,ediblegelatincanfirmly"lock"thefreewater,intheprocessofheating,sterilization,shearing,andsoon,thewaterwillnotbelostinlargequantities.ProtectiveeffectofediblegelatinonproteinProteinsinmeatproductsaredividedintowater-solubleprotein,salt-solubleproteinandhardprotein,whichgivemeatapleasanttaste.Butafteralongtimeofprocessingandheattreatment,manyproteinswillundergodenaturationanddecomposition.Ifthewaterholdingcapacityofmeatispoor,thelossofproteinandflavorwillbegreatlyaffected,andthepoortextureofmeatproductssuchasdehydrationandshrinkagewillbecaused.Ediblegelatincanreactwiththepolarpartofprotein(aminoacid).Itcaneffectivelycombinethewater-solubleprotein,saltsolubleproteinandotherproteinaddedintothegelsystemformedbytheedibleglue,plusthewaterretainingfunctionoftheediblegum,therebymaximizingthetasteandolfactorymoleculesinthemeatproducts,andmakingmeat.Theproductsareelastic,resilient,tenderandjuicy._EnhancingtheStabilityofDispersionSystemWhenemulsifiedandstablefoodgumisaddedtogravy,theviscosityofthesystemincreases,andthedispersedphaseinthesystemisnoteasytoaggregateandagglomerate,sothedispersedsystemcanbestabilized.Theactionmodeoffoodgumingravyisusuallynotbasedonthehydrophilic-lipophilicequilibriummechanismofgeneralemulsifiers,butmostlythroughthickeningandincreasingwaterphaseviscositytopreventorweakenthemigrationandpolymerizationtendencyofdispersedoilglobules.Somefoodgums,suchasArabicgumandgelatin,canalsostabilizetheemulsificationbyprotectingandcoveringthecolloid,thatis,thecolloidalparticlesareabsorbedbythesystemandformacoatinglayeraroundthedispersedspheresorparticles,andthechargesurfaceisevenlydistributedtothecoatedparticlestomakethemrepeleachotherandformadispersedstabilizer.Department.Somehydrophiliccolloidscanplaytheroleofsurfactants,whichcanreducethesurfacetensionofthesystemtoachievethefunctionofemulsifyingstability._asacoatingagentformeatproductsFoodgumcanbeusedasacoatingagent,coveringthesurfaceofmeatproducts.Itisusuallyeatentogetherwithacidsandpreservatives.Itcanformaprotectivefilmonthesurfaceoffoodtoprotectmeatproductsfromtheeffectsofoxygenandmicroorganisms,andplaytherolesofpreservation,freshness,fragrancepreservationorpolishing.Forexample,themeatsurfaceofsmallpackagesofchilledmeatcanbecoatedwithamixedpreservativeconsistingofediblegum,lacticacidorcitricacid,potassiumsorbate,etc.Aftercooling,aprotectivefilmcanbeformed,whichcanpreventwaterevaporation,preventmicrobialinvasionandprolongtheshelflifeofchilledmeat.Ediblegumcanalsobeusedtoproduceediblefilm,suchassausage.Casing.Inthisregard,thecommonlyusedediblegumsareArabicgum,CMC,chitosan,pullulanandsoon.EdiblegluecommonlyusedinmeatproductsCarrageenanCarrageenanproductsaregenerallywhiteorlightyellowpowder,odorless,tasteless,andsomeproductshaveaslightseaweedtaste.Thereareseventypesofcarrageenan.Kappa-carrageenaniscommonlyusedinChina.Carrageenanhasgoodsolubility.Alltypesofcarrageenancanbedissolvedinhotwater.Incoldwater,thesodiumsaltsofcarrageenanandcarrageenancanalsobedissolved,butthepotassiumsaltsandcalciumsaltsofcarrageenancanonlyabsorbwaterandexpandbutcannotdissolve.Thegelformedbycarrageenanisthermallyreversible,thatis,heatcondensesandmeltsintosolution,andwhenthesolutionisreleased,itformsgelatin.Carrageenaniswidelyusedintheproductionofmeatminceandhamproducts.Itcanimprovethewaterretentionoftheproduct,andbecauseitcancomplexwithprotein,itprovidesagoodorganizationalstructure,sothattheproducthasfine,elastic,goodslicing,moderatetoughnessandcrispness,tender,smoothandrefreshing.Carrageenanisanecessaryadditiveformakinghamsausageandham.Whencarrageenanisusedinham,stewedmeatandotherbulkp
2018-11-27