Beef Gelatine

What Is Gelatine?

Beef gelatine (Gelatin) powder is a protein based gelling agent.

The use of gelatine as a food ingredient dates back centuries, with historical records suggesting that it has been used as a gelling agent in culinary applications for thousands of years. The commercial production of gelatine began in the 17th century.

In the modern food industry, gelatine production has become more efficient and streamlined through the use of industrial processes and technology. Today, beef gelatine is widely used as a versatile ingredient in a wide range of food and non-food applications due to its unique gelling properties, stability, and versatility in various food formulations.

Virtually colourless and tasteless, Beef gelatine (gelatin) is commonly used in the food industry to add texture, stability, and thickness to a wide range of products, such as desserts, candies, marshmallows, gummy bears, and as a clarifying agent in beverages like fruit juices and wines.

Beef Benefits

Beef gelatine offers several benefits in various food and non-food applications. Here are some potential benefits of beef gelatine:

1. Gelling Agent: Beef gelatine is known for its unique gelling properties, which allow it to form a gel-like consistency when mixed with water or other liquids. This makes it a popular ingredient in foods such as desserts, confectionery, and jellies, where it can provide structure, texture, and stability to the final product.

2. Versatility: Beef gelatine is a versatile ingredient that can be used in a wide range of food formulations. It can be used in cold or hot applications, and it can be easily mixed with other ingredients to create a variety of textures, from soft and delicate to firm and elastic.

3. Protein Source: Beef gelatine is a protein-based ingredient, as it is derived from collagen, which is a protein found in animal tissues. It can contribute to the overall protein content of a food product, making it a potential protein source in some formulations.

4. Clarifying Agent: Beef gelatine can be used as a clarifying agent in beverages such as fruit juices and wines. It can help remove impurities and sediment, resulting in a clearer and more visually appealing liquid.

5. Shelf-Life Extension: Beef gelatine can improve the shelf-life of certain foods by providing a protective barrier that can help reduce moisture migration and prevent spoilage. This can be particularly useful in confectionery and meat products.

6. Easy to Use: Beef gelatine is available in various forms, such as powder or sheets, and it is easy to use in food formulations. It dissolves easily in hot water, making it convenient to incorporate into recipes.

Gelatine, How to use?

Our gelatine is 240 bloom degree.

Here you can find the way to use our gelatine

Hydration: The powdered gelatin must first be hydrated in cold water. Generally, 1 part of powdered gelatin is used for 5-6 parts of cold water. For example, for 10 grams of powdered gelatin, you will need about 60 grams of cold water.
Incorporation: After hydrating the gelatin, mix it well with the cold water and let it rest for about 5-10 minutes. The gelatin will absorb the water and become a gelatinous mass.
Heating: Gently heat the gelatin mixture over low heat or in the microwave until it becomes liquid and transparent. Make sure not to bring it to boil.

It's important to note that while beef gelatine offers these potential benefits, it is derived from animal sources and may not be suitable for those who follow a vegetarian or vegan diet. Additionally, as with any food ingredient, it's essential to consider factors such as allergies, dietary restrictions, and cultural or ethical considerations when using beef gelatine or any other ingredient in food formulations.

There are alternative gelatine sources, such agar-agar or carrageenan, that can be used as substitutes for gelatine in recipes for those who prefer to avoid animal-derived ingredients.