Gelatin is intended for Human Consumption and mainly used as a gelling agent a clarifying Agent (Drink), Binding agent for light sensitive silver halides and Thickening Agent etc.
Gelatin is also used in Food Industry and Pharmaceutical Applications. In food industry Gelatin is widely used in bakery dairy products confectionery jelly ice-cream meat and drinks etc. It can function as a thickener, a processing aid, a whipping agent to foam and ventilate, a protective colloid, a binding agent, a film former, an emulsifier, or as a stabilizer.
Gelatin is extensively used in confectionery for the reason that it gels, foams or solidifies into a piece that liquefies gradually in the mouth, quietly releasing flavors and producing a soft taste sensation. It acts as a preservative in many dairy products, such as yogurt and supreme ice creams. In yogurt it helps shun the floury texture of starches, while in ice creams it controls the intemperance formation of ice crystals. Gelatin is also used in aspic to add flavor to meat products while on gelling it also provides a nice shiny appearance to the product.
|Characteristics||Definition & Description||Norms & Methods|
|Muslim International has built its pioneering position in Gelatin on its expertise with this unique product and its unmatched functionalities.||Gelatin is a natural foodstuff. The raw materials used in the manufacture of gelatin are the skins of cows or dematerialized bones from animals that have been slaughtered Islamic way (Halal) but approved for human consumption by the veterinary and Halal authorities||When it comes to describing and characterizing Muslim International Gelatin, the method which is used and the norms to which it is compared are of the highest importance.|
|The most well known property of gelatin is its ability to form a gel. The gel strength is measured according to international standards and methodology and expressed as g Bloom.||Muslim International has always set the highest standards with respect to the product quality. In order to ensure that this high standard is systematically maintained and further improved.|