Products
Edible Gelatin
Gelatine products are divided into edible gelatine and medicinal gelatine, which are widely used in the production of confectionery, dairy products, beverages, meat desserts, etc., as well as hard capsules, soft gelatine capsules, vitamin coatings and hemostatic agents.
Confectionery gelatine is rich in amino acids needed by the human body. Due to its unique properties such as thickening, gelation, water-solidification, foaming, emulsification, stability, etc., gelatin is widely used in the production of confectionery, dairy products, beverages, meat, bakery products, desserts, and delicatessen products.
Natural protein contains almost all the amino-acids essentialto the human body, Its unigue multi-functionalitiy includeproperties such as thickening, gelling, water binding,foaming, emusifying, and stablilizing, which are widely usedin confectionery, dairy, beverages, meat, bakery, desserts, and delicatessen.
Confectionery gelatine is rich in amino acids needed by the human body. Due to its unique properties such as thickening, gelation, water-solidification, foaming, emulsification, stability, etc., gelatin is widely used in the production of confectionery, dairy products, beverages, meat, bakery products, desserts, and delicatessen products.
Confectionery gelatine is rich in amino acids needed by the human body. Due to its unique properties such as thickening, gelation, water-solidification, foaming, emulsification, stability, etc., gelatin is widely used in the production of confectionery, dairy products, beverages, meat, bakery products, desserts, and delicatessen products.
Confectionery gelatine is rich in amino acids needed by the human body. Due to its unique properties such as thickening, gelation, water-solidification, foaming, emulsification, stability, etc., gelatin is widely used in the production of confectionery, dairy products, beverages, meat, bakery products, desserts, and delicatessen products.
Natural protein contains almost all the amino-acids essentialto the human body, Its unigue multi-functionalitiy includeproperties such as thickening, gelling, water binding,foaming, emusifying, and stablilizing, which are widely usedin confectionery, dairy, beverages, meat, bakery, desserts, and delicatessen.
Natural protein contains almost all the amino-acids essentialto the human body, Its unigue multi-functionalitiy includeproperties such as thickening, gelling, water binding,foaming, emusifying, and stablilizing, which are widely usedin confectionery, dairy, beverages, meat, bakery, desserts, and delicatessen.