Vantaggi derivanti dall’uso della gelatina suina come emulsionante per i latticini

La gelatina suina è un ingrediente versatile utilizzato da secoli nell’industria alimentare. Deriva dal collagene presente nella pelle, nelle ossa e nei tessuti connettivi dei suini. Uno dei principali vantaggi derivanti dall’utilizzo della gelatina suina come emulsionante per i latticini è la sua capacità di migliorare la consistenza e la stabilità dei latticini.

Se aggiunta a prodotti lattiero-caseari come yogurt, gelato e formaggio, la gelatina suina agisce come emulsionante , aiutando a legare insieme le molecole di grasso e acqua nel prodotto. Ciò si traduce in una consistenza più liscia e cremosa che è più resistente allo scioglimento o alla separazione. Inoltre, la gelatina suina può anche aiutare a prevenire la cristallizzazione nei latticini congelati, garantendo una sensazione in bocca più morbida.

https://youtube.com/watch?v=ovt_6UxQ6s4%3Fsi%3DXnzBjKF4Zi8V5rYD

Un altro vantaggio derivante dall’utilizzo della gelatina suina come emulsionante per i latticini è la sua capacità di prolungare la durata di conservazione di questi prodotti. Formando una barriera protettiva attorno alle goccioline di grasso nei latticini, la gelatina suina aiuta a prevenire l’ossidazione e il deterioramento, mantenendo i prodotti più freschi più a lungo. Ciò può essere particolarmente vantaggioso per i produttori che desiderano ridurre gli sprechi alimentari e migliorare la qualità complessiva dei loro prodotti.

Oltre alle sue proprietà emulsionanti, la gelatina suina ha anche una serie di benefici per la salute. È una ricca fonte di proteine, contenente tutti e nove gli aminoacidi essenziali di cui il corpo ha bisogno per funzionare correttamente. Ciò lo rende una scelta eccellente per i consumatori che desiderano aumentare il proprio apporto proteico, in particolare quelli che seguono una dieta vegetariana o vegana.

Nome prodotto:	Gelatina\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\
Tipo di utilizzo:	Funzioni come gelificazione, formazione di schiuma, stabilità, addensamento, adesione ed emulsione.
Durata di conservazione:	2 anni
Contenuto:	Pelle/ossa di animali
N. CAS:	9000-70-8
Altri nomi:	Commestibile\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\ gelatina/Gelatina in polvere/Gelatina
Numero modello:	240 Fioritura-260 Fioritura
Dimensione delle particelle:	8-60 maglie
Quantità minima ordinabile:	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\ 500 chilogrammi
CODICE HS:	3503001000
Pacchetto:	Sacco da imballaggio da 25 kg
Istruzioni per\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\ uso:	Scioglimento\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\ in acqua secondo la proporzione d’uso

Inoltre, la gelatina suina è anche una buona fonte di collagene, una proteina essenziale per la salute di pelle, capelli e unghie. È stato dimostrato che il collagene migliora l’elasticità della pelle, riduce la comparsa delle rughe e promuove la salute generale della pelle. Incorporando la gelatina suina nei prodotti lattiero-caseari, i produttori possono offrire ai consumatori un modo conveniente per aumentare l’assunzione di collagene e sostenere la loro salute e il loro benessere generale.





Nel complesso, i vantaggi derivanti dall’utilizzo della gelatina suina come emulsionante dei latticini sono numerosi. Dal miglioramento della consistenza e della stabilità all’estensione della durata di conservazione e ai benefici per la salute, la gelatina suina è un ingrediente prezioso per i produttori che desiderano migliorare la qualità dei loro prodotti lattiero-caseari. Incorporando la gelatina suina nelle loro formulazioni, i produttori possono creare prodotti non solo deliziosi e nutrienti, ma anche più attraenti per i consumatori.