Vantaggi della gelatina idrolizzata nei prodotti a base di carne tritata

La gelatina idrolizzata è un ingrediente versatile che ha guadagnato popolarità nell’industria alimentare, in particolare nella produzione di prodotti a base di carne tritata. In qualità di grossista di gelatina, comprendiamo l’importanza di fornire ai nostri clienti gelatina idrolizzata di alta qualità per migliorare la consistenza, il sapore e il valore nutrizionale dei loro prodotti.

Uno dei principali vantaggi derivanti dall’utilizzo della gelatina idrolizzata nei prodotti a base di carne tritata è la sua capacità di migliorare la consistenza e la sensazione in bocca del prodotto finale. La gelatina è una proteina derivata dal collagene, che si trova nelle ossa degli animali e nei tessuti connettivi. Una volta idrolizzata, la gelatina viene scomposta in peptidi più piccoli, facilitandone l’incorporazione nei prodotti a base di carne e migliorandone la consistenza complessiva.

Oltre a migliorare la consistenza, la gelatina idrolizzata aiuta anche a legare acqua e grasso nei prodotti a base di carne tritata, risultando in un prodotto finale più succoso e saporito. Ciò è particolarmente importante nei prodotti a base di carne magra, dove l’aggiunta di gelatina idrolizzata può aiutare a prevenire la secchezza e migliorare l’appetibilità generale.

Inoltre, la gelatina idrolizzata è una fonte naturale di proteine, il che la rende una preziosa aggiunta ai prodotti a base di carne tritata per i consumatori che desiderano aumentare il loro apporto proteico. Le proteine ​​sono essenziali per la crescita e la riparazione dei muscoli, nonché per la salute e il benessere generale. Incorporando la gelatina idrolizzata nei prodotti a base di carne tritata, i produttori possono offrire ai consumatori un modo conveniente e delizioso per aumentare l’apporto proteico.

Articolo	Unità	Requisiti degli indicatori	Risultati del test
Requisiti sensoriali	/	Giallo chiaro/giallo	Giallo chiaro
	/	Stato solido	Particelle solide
	/	Nessun odore sgradevole	Nessun odore sgradevole
Ph	/	3.5-7.5	5.8
Viscosità	Map\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\u00b	2\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\≥	3.8
Contenuto di umidità	%	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤14.0	8.9
Contenuto di ceneri	%	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤2.0	0.8
Forza di condensazione	Fiore g	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≥50	182
Rapporto di trasmissione luminosa	%	Lunghezza d’onda450nm\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\≥30Lunghezza d’onda620nm\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\≥50	Lunghezza d’onda450nm:73Lunghezza d’onda620nm:91

Un altro vantaggio derivante dall’utilizzo della gelatina idrolizzata nei prodotti a base di carne tritata è la sua capacità di migliorare la durata di conservazione del prodotto finale. La gelatina agisce come conservante naturale, contribuendo a prolungare la freschezza dei prodotti a base di carne e a ridurre il rischio di deterioramento. Ciò può essere particolarmente vantaggioso per i produttori che desiderano aumentare la stabilità a scaffale dei propri prodotti e ridurre gli sprechi alimentari.

Inoltre, la gelatina idrolizzata è un ingrediente con etichetta pulita, ovvero privo di additivi e conservanti artificiali. Questo è importante per i consumatori che cercano sempre più alimenti naturali e minimamente trasformati. Utilizzando la gelatina idrolizzata nei prodotti a base di carne tritata, i produttori possono soddisfare la crescente domanda di prodotti con etichetta pulita e attirare i consumatori attenti alla salute.




In conclusione, i vantaggi derivanti dall’utilizzo della gelatina idrolizzata nei prodotti a base di carne tritata sono numerosi. Dal miglioramento della consistenza e del sapore al miglioramento del valore nutrizionale e della durata di conservazione, la gelatina idrolizzata è un ingrediente prezioso per i produttori che desiderano creare prodotti di alta qualità che soddisfino le esigenze dei consumatori di oggi. In qualità di grossista di gelatina, ci impegniamo a fornire ai nostri clienti gelatina idrolizzata della massima qualità per aiutarli a creare prodotti a base di carne tritata innovativi e deliziosi.