Avantages de l’utilisation de la gélatine de peau de poisson dans les produits à la crème

La gélatine de peau de poisson est un ingrédient polyvalent qui gagne en popularité dans l’industrie alimentaire, en particulier dans la production de crèmes. Cette gélatine naturelle est dérivée du collagène présent dans la peau de poisson, ce qui en fait une alternative durable et respectueuse de l’environnement aux sources de gélatine traditionnelles. Dans cet article, nous explorerons les avantages de l’utilisation de la gélatine de peau de poisson dans les produits à base de crème et comment elle peut améliorer la texture, la saveur et le profil nutritionnel de ces produits.

Indicateurs physiques et chimiques



Objet

Unité
Exigences relatives aux indicateurs	Résultats des tests	Exigences sensorielles	Jaune clair/jaune
Jaune clair	/	État solide	Particules solides
	/	Pas d’odeur désagréable	Pas d’odeur désagréable
	/	Téléphone	Viscosité
6,67 pour cent 60\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\℃	/	3.5-7.5	5.7
carte.s	Teneur en humidité	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\≤14.0	3.9
Contenu en cendres	%	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\≤2.0	9.5
Force de condensation	%	Fleur g	1.08
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\≥50	Rapport de transmission de la lumière	Longueur d’onde 450nm\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\≥30Longueur d’onde620nm\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\≥50	213
Longueur d’onde 450 nm : 79 Longueur d’onde 620 nm : 92	%	Un autre avantage de l’utilisation de la gélatine de peau de poisson dans les produits à base de crème est sa durabilité. La gélatine de peau de poisson est fabriquée à partir de sous-produits de l’industrie des fruits de mer, réduisant ainsi les déchets et favorisant un système alimentaire plus durable. En utilisant de la gélatine de peau de poisson, les fabricants peuvent contribuer à réduire l’impact environnemental de leurs produits et soutenir l’économie circulaire. En conclusion, la gélatine de peau de poisson est un ingrédient précieux qui peut améliorer la texture, la saveur et le profil nutritionnel des produits à base de crème. Ses propriétés gélifiantes supérieures, son profil de saveur neutre et ses bienfaits pour la santé en font un choix idéal pour les fabricants cherchant à créer des produits à base de crème de haute qualité. De plus, sa durabilité en fait un choix responsable pour les entreprises cherchant à réduire leur empreinte environnementale. En incorporant de la gélatine de peau de poisson dans des produits à base de crème, les fabricants peuvent créer des produits qui non seulement ont bon goût, mais qui apportent également une valeur ajoutée aux consommateurs.	Wavelength450nm:79Wavelength620nm:92

Another benefit of using Fish skin gelatin in Cream products is its sustainability. Fish skin gelatin is made from the by-products of the Seafood industry, reducing waste and promoting a more sustainable food system. By using fish skin gelatin, manufacturers can help reduce the environmental impact of their products and support the circular economy.

In conclusion, fish skin gelatin is a valuable ingredient that can enhance the texture, flavor, and nutritional profile of cream products. Its superior gelling properties, neutral flavor profile, and health benefits make it an ideal choice for manufacturers looking to create high-quality cream products. Additionally, its sustainability makes it a responsible choice for companies looking to reduce their environmental footprint. By incorporating fish skin gelatin into cream products, manufacturers can create products that not only taste great but also provide added value to consumers.