Enhance your meat products with our gelatin to make your menu more attractive and competitive.

Meat (Edible Gelatin)

Water retention is a crucial aspect of most meat products, as it impacts the final quality and texture. Edible gelatin acts as a reliable agent to firmly “lock” free water molecules, ensuring minimal water loss during processing operations such as heating, sterilization, and shearing. This results in meat products with improved texture, flavor, and overall quality.

Poor water retention in meat can lead to a range of issues, including a rough texture, poor slicability, and reduced yield. To overcome this, substances that have a strong affinity to water, such as starch and soy protein, are often added to meat products. While starch has a water absorption ratio of 1:2, and soy protein 1:4, the water absorption ratio of edible gelatin is significantly higher, reaching tens of times. This is due to the molecular structure of edible gelatin, which contains ionic groups that form additional hydrogen bonds with free water. Moreover, edible gelatin has the unique ability to react with proteins, creating a robust three-dimensional spatial structure – gels – that effectively lock in moisture. By incorporating edible gelatin into meat products, manufacturers can significantly enhance water retention, ultimately leading to better quality and more appealing products.

More solutions for the Meat of Gelatin

Healthy and Safe Meat Coating Agent

Edible gqelatin is often utilized as a flm-forming agent for meat products, commonly in conjunctionwith acids, preservatives, and other additives. This application enables the formation of a protectiveflm on the food surface, safeguarding it against oxygen and microbial degradation. Consequently, thistechnique helps to maintain the food quality, freshness, aroma, and appearance.

Protective food flm

Consumable flm

Preventing moisture evaporation and microbial contamination

Prolonging the meat's shelf life

Tasty and Juicy Meat Products

Proteins present in meat products are categorized as water-soluble, salt-soluble, and tough proteinswhich contribute to the appetizing taste of meat. Edible gelatin can react with the polar component ofproteins, synergistically enhancing the water retention capacity of edible gelatin. As a result, theretention of flavor and aroma molecules in meat products is optimized, and the texture of meat producbecomes supple,resilient, tender, and succulent

Gelation process

Hydrocolloid water-holding capability