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Benefits of Using Fish Skin Gelatin in Refrigerated Desserts
Fish skin gelatin is a versatile ingredient that has been gaining popularity in the food industry, particularly in the production of refrigerated desserts. This natural gelatin is derived from the Collagen found in fish skin, making it a great alternative to traditional gelatin sources such as Pork or Beef. In addition to being a sustainable option, fish skin gelatin offers a range of benefits when used in refrigerated desserts. One of the key advantages of using fish skin gelatin in refrigerated desserts is its ability to act as a clarifying agent. When added to a dessert mixture, gelatin helps to bind the ingredients together and create a smooth, creamy texture. This is particularly important in refrigerated desserts, where a clear and consistent appearance is desired. Fish skin gelatin has a high gel strength, which means that it can effectively clarify the dessert mixture and improve its overall texture.
Furthermore, fish skin gelatin is a natural ingredient that is free from additives and preservatives. This makes it a healthier option for consumers who are looking to avoid artificial ingredients in their food. By using fish skin gelatin in refrigerated desserts, manufacturers can create products that are not only delicious but also more wholesome and natural.
In addition to its clarifying properties, fish skin gelatin also offers functional benefits in refrigerated desserts. Gelatin helps to stabilize the dessert mixture and prevent it from separating or becoming watery. This is particularly important in desserts that contain a high amount of liquid, such as mousses or panna cottas. By using fish skin gelatin as a stabilizing agent, manufacturers can ensure that their refrigerated desserts have a smooth and consistent texture.
Another benefit of using fish skin gelatin in refrigerated desserts is its neutral flavor profile. Unlike other gelatin sources, such as pork or beef, fish skin gelatin has a mild taste that does not overpower the other ingredients in the dessert. This makes it a versatile ingredient that can be used in a wide range of dessert recipes without altering the overall flavor profile.
| Item | Unit | Indicator requirements | Test results | |
| Sensory requirements | / | Light yellow /yellow | Light yellow | |
| / | Solid state | Solid particles | ||
| / | No unpleasant odor | No unpleasant odor | ||
| Ph | / | 3.5-7.5 | 5.8 | |
| Viscosity | Map\u00b7s | 2\u2265 | 3.8 | |
| Moisture content | % | \u226414.0 | 8.9 | |
| Ash content | % | \u22642.0 | 0.8 | |
| Condensation strength | Bloom g | \u226550 | 182 | |
| Light transmittanceratio | % | Wavelength450nm\u226530Wavelength620nm\u226550 | Wavelength450nm:73Wavelength620nm:91 | |
