The impact of gelatin on beverage products
Release time:
Apr 16,2024
Gelatin is primarily utilized as a clarifying agent in the beverage industry, working by forming flocculent precipitation with tannin and other substances to aid in removing turbidity and enhancing the clarity and transparency of beverages. This clarifying effect is crucial for various beverages such as beer, fruit wine, dew wine, fruit juice, rice wine, etc. Through standing, the flocculent colloidal particles are adsorbed, condensed, aggregated with the turbidity and then removed by filtration to achieve clarification.
Furthermore, gelatin can be combined with different substances to improve the quality of specific beverages. For instance, in orange juice production it needs to be used along with tannins and silica gel as a clarifying agent. In butternut milk beverage production it can be combined with sodium alginate as a compound thickening agent to create a unique flavored milk beverage.
These effects are essential for enhancing overall quality and consumer experience of beverages; not only improving appearance but also impacting taste and flavor to some extent. Proper use of gelatin enables manufacturers to produce higher quality products that are clearer and have better taste.
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