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Benefits of Using Bovine Bone Gelatin in Refrigerated Desserts
Gelatin is a key ingredient in many refrigerated desserts, providing structure and texture to dishes like panna cotta, mousse, and jelly. While there are various sources of gelatin available, bovine bone gelatin is a popular choice among chefs and manufacturers for its numerous benefits. One of the main advantages of using bovine bone gelatin in refrigerated desserts is its high gel strength. This means that desserts made with bovine bone gelatin will have a firmer texture and hold their shape better, making them more visually appealing. Additionally, bovine bone gelatin has a clean flavor profile, allowing the other ingredients in the dessert to shine through without any unwanted aftertaste. Another benefit of bovine bone gelatin is its versatility. It can be used in a wide range of desserts, from creamy custards to fruity jellies, and can even be used to create intricate molded desserts. Bovine bone gelatin is also easy to work with, dissolving quickly and evenly in hot liquids to create a smooth and consistent texture.Product Name: | Gelatin\u00a0Powder |
Use type: | Functions such as gelation, foaming, stability, thickening, adhesion, and emulsification. |
Shelf Life: | 2 Years |
Content: | Animals Skin/Bone |
CAS No.: | 9000-70-8 |
Other Names: | Edible\u00a0gelatin/Gelatin Powder/Gelatine |
Model Number: | 240 Bloom-260 Bloom |
Particle Size: | 8-60 Mesh |
Minimum order quantity: | 500 Kilograms |
HS CODE: | 3503001000 |
Package: | 25Kg packing bag |
Instruction for\u00a0use: | Dissolve\u00a0in water according to the use proportion |