Description
GELATIN
An ideal binder for moist based foods. Simply heat food ingredients to 30° C and gelatin will melt into the ingredients. Usually 3% to 7% gelatin, depending on ingredients used and liquid content. Will bind food together underwater for 3 to 8 hours. Moist binding of foods helps reduce water pollution due to excess food particles. Food can be prepared, frozen, and defrosted without loss of binding characteristics of gelatin. Edible grade.
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