Thickeners

Gelatine is used in jellies, jellied meat, fish and poultry products, in desserts, berry and fruit jellies.

Dosage of gelatin depends on the desired thickness of product. Jellied meat and poultry products where meat stocks are used possess certain stickiness on their own and require much less gelatin than fish jellied products or fruit and berry jellies. To get tender soft jelly, it is enough to dissolve 20 g of gelatin in 1 L of liquid. To get a thicker jelly, 40-50 g of gelatin in 1 L of liquid may be dissolved.

Food industry, tobacco production, medical industry, production of detergents and cosmetic products, agriculture, textile, paper and tanning industry, production of plastics, paints and varnishes industry, electrical and radio engineering industry.