| ≥1 piece |
Detailed introduction to Halal Edible Gelatin:
What Is Gelatin?
gelatine is a pure protein derived from hydrolysis of collagen inside bovine hides and/or bones. It consists of 85-90 % protein, 10-12% water and 2-3% mineral and has a nutritional value of approximately 350-400 kcal in 100 grams.
As gelatine is a pure protein, it is not considered as a Food Additive in European Union Food Safety Codex and Turkish Food Codex, and therefore, it has not been labeled with E code, which is assigned to food additives.
There are ten amino-acids that a human body cannot produce itself and needs to get from its nutrimens. Gelatine contains all nine of those ten essential amino acids with the exception of tryptophan. In addition, gelatine ensures a balanced nutrition and it is cholesterol-free.
The most distinguishing property of gelatine is its thermo-reversibility. When a gelatine formulation is heated it liquefies and then gels when it is cooled down. This process is quickly achieved and can be repeated without any major changes to the quality.
Production
Seljel® is produced from 100% bovine hides as Type A and Type B. Type A implies that raw material is pretreated with acid, and Type B pretreated with lime.
Production of gelatine, derived from the hydrolysis of collagen not only requires a know-how but also it is a long process.
SelJel® is produced without human touch in accordance with EU norms and EC regulations No 853/2004 and No 2073/2005. Production starts with the cutting of raw materials and transfer to the pretreatment just after its entry to the factory. Following maturing period, raw materials are washed, boiled, passed through three separate filters, purified and sterilized.
Sterilization is carried out with UHT technique as required by EU norms. Sterilized gelatine is transferred to drying tunnel and after drying, it is stored as intermediate product with %10-12 moisture level.
In parallel with customers' demands, special blends are issued from intermediate products and tailor-made gelatines are prepared, meeting all the requirements.
Aplication Area
Gelatine is widely used in various fields of food industry due to its stabilizing, gelling, clarification, balancing, foaming, emulsion forming and stabilization, and film forming properties.
Gelatine is mostly used by confectionary industry in the production of marshmallows, soft and toffee type candies. Gelatine is also used for clarification of wines and juices, in meat and milk products and also since gelatine is a pure protein, it is also used in the supplementary nutriments and drinks that are used by sportsmen.
1- Gelling agent: Jelly deserts, confectionary, meat, meat sauces
2- Texturizing agent: Turkish delights, cream, soufflé, bakery products
3- Binding agent: Rolled meat, canned meat, confectionary, cheese and milk products
4- Protective colloidal function: Confectionary, ice-cream, icy products, frozen desserts5-Clarifying agent: Fruit juice, wines6- Film formation: Coating of fruits, meat7- Thickening: Powder drinks, beef bouillon, sauces, soups, jellies, puddings syrups, milk products8- Processing aids: Micro-encapsulation of sweeteners, margarines, vitamins, flavors and colorants9- Emulsifier: Soups, sauces, sweeteners, meat products, cream, confectionaries, milk products10- Stabilizing agent: Creamy cheese, chocolate-milks, yoghurts, icy products, creams, frozen desserts11- Binding agent: Confectionaries, meat products12-Foam former: Confectionaries, creams, ice-cream13- Crystallization control: Ice cream, icy products, frozen desserts