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Instant Gelatin
Unlike regular gelatin, instant gelatin exists in an amorphous form, with a three-dimensional network that is only weakly cross-linked. Its molecular arrangement is random and disordered, resulting in very weak intermolecular and intramolecular forces. This instability allows water to easily penetrate the structure without the need for warm water to break bonds, forming a gel-like texture, known as a "false gel", which is not as intense as regular gelatin.
Instant gelatin can be dissolved at room temperature or even in cold water without heating. And it is generally in powder form with a greater mesh count compared to regular gelatin.
Due to the fine particles of instant gelatin being difficult to wet, it must be thoroughly mixed with other ingredients before being stirred into cold liquids.
Applications
Food Fillings, Desserts, Ice Cream, Marshmallows, Milkshakes & Frozen Dishes
Recomedation Model
InstantGelTMÂ SR
Main Parameters
Appearance：Yellow or yellowish powder
Particle Size：80 mesh
Gel Strength (6.67%, 10℃,Bloom g)： Over 200 Bloom g
Categories
- Ingredients
- Additives
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