The versatility of skin gelatine in the food industry makes it an ideal choice for confectionery, dairy, desserts, bakery/cereal, and meat products. In confectionery products, gelatin acts as an agent to provide varying degrees of texture and elasticity. In dairy products, it stabilizes properties in yogurts, sour creams, ice cream and milk based desserts, while adding a creamy mouth sensation to low or non-fat products.
Gelatin in meat products such as ham and aspic improves the appearance and makes the product easy to slice. Gelatin desserts, marshmallows, icings, frozen treats and bakery glazes rely on gelatin as an important ingredient.

Gel Former: Gelled desserts, lunch meats, confectionery, pate, aspics, and other

Whipping Agent: Marshmallows, nougats, mousses, souffles, whipped cream, and other

Protective Colloid: Confectionery, icings, ice cream, frozen deserts and confections

Binding Agent: Meat rolls, canned meats, confectionery, cheeses, dairy products, and other

Clarifying Agent: Beer, wine, juices, and other

Film Former: Coating for fruits, meats

Thickener: Powdered drink mixes, gravies, sauces, soups, puddings, jellies, syrups dairy products, and other

Process Aid: Microencapsulation of colors, flavors, oil, vitamins, and other.
Emulsifier: Cream soups, sauces, flavorings, meat pastes, whipped cream, confectionery dairy products, and xxxxx

Stabilizer: Cream cheese, chocolate milk, yogurt, icings, cream fillings, Adhesive Agent: Confectionery, frostings seasonings, meat products.

Skin Gelatin: Skin gelatin is made from animal Skin, usually skin gelatin whose jelly strength is lower at higher viscosity comparing with bone gelatin.
1)Jelly Strength (6.67%): 80bloom~ 220blooms
2)Viscosity (6.67%): 2.5mpa. S~4.8mpa. S
3)Moisture: 14% max
4)Escherichia coli: Absent ing
Staphylococcus aureus: Absent ing
Proteolytic bacteria: Absent ing
Salmonella: Absent ing
5)Sight sense: Light yellow or off white to primrose yellow