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Beef Collagen
6006
Chicken Gelatine
£4.61 - £76.99£0.00
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Chicken Gelatine 240 -310 bloom
The country of manufacture and origin for the raw materials for our chicken gelatine is Taiwan.
Chicken gelatine is perfect for any recipe that calls for gelatine It can be used as a direct substitute for Beef,Pork or Fish gelatine
It has the added use of being a clarifier (used to clear liquids like stocks, wine, or glazes).
Chicken gelatine has a higher gelling and melting point than gelatine produced from mammals (e.g. Beef or Pork)
What types of Gelatine do we supply?
- Pork (Type A) in 240 Bloom
- Beef (Type B) in 240 Bloom
- Fish in 150 Bloom
- Chicken 280-310 Bloom
- Hydrolysed Beef Collagen
- Marine Collagen
- Chicken Collagen type 2
- Leaf Gelatine Beef and Pork
All are supplied as food grade and in a powdered granular form, in weights from as little as 50g bags all the way up to 15kg boxes.
All our powdered Gelatines (other than 5kg’s to 15Kg’s are now supplied in resealable pouches for optimum freshness.
Where does our gelatine come from?
- Our Pork comes from: Netherlands, Italy, Brazil, Belgium, Spain, France, Germany and Taiwan. It may be sourced from any one, or from a blend of any of the above countries.
- Our Beef comes from: Spain, Italy, Turkey, Brazil, India and Netherlands. The origin may vary from batch to batch.
- Our Fish comes from: Italy
- Our Chicken comes from: Taiwan
- Our Hydrolysed Beef Collagen comes from: Turkey
- Our Marine Collagen from: Norway
| Product | Usage Level |
|---|---|
| Dairy Products. | 0.2 – 1.0% |
| Desserts | 7 – 9% |
| Gummy Bears | 7 – 9% |
| Marshmallows | 1.7 – 2.5% |
| Bakery Fillings and Icings | 1 – 2% |
| Meat Products | 1 – 5% |
| Wine, Beer, Juices | 0.002 – 0.15% |
| Frozen Foods | 0.1 – 0.5% |
Nutritional Info
Energy per 100g is:
- K.Joules – 1445
- K.cals – 340
- Protein – (82 – 88%)
What is gelatine?
- What is it made of? – It is defined as a product obtained by the partial hydrolysis of collagen derived from the skin, white connective tissue and bones of animals.
- Where does it come from? – It does not occur freely in nature, and cannot be recovered from horns, hoofs and other non- collagen containing parts of vertebrate animals.
- How is it used? – It can be used to gel, thicken, stabilize, emulsify and to give a creamy consistency.
- Why do we use gelatine? – It is a natural and healthy food.
- Who uses gelatine? – Due to its versatile properties, the pure protein offers many benefits and plays an important role in today’s food industry.
- Is it natural? – It is a pure, natural protein made from animal raw materials that contain collagen.
- What goes into it? – It consists of 84 to 90 percent protein and 2 percent mineral salts, with water making up the rest.
- How is it classified? – It is classified as a foodstuff and is not a food additive with an E number.
- Is it good for me? – Gelatine contains neither preservatives nor other additives and is free of fat, cholesterol and uric acid compounds.
- Can I eat gelatine? – In addition, it does not cause any known allergies, is 100% natural and is cholesterol, purine and fat free.