수산물에 생선껍질 젤라틴을 사용하는 경우의 이점

생선껍질 젤라틴은 수많은 효능으로 인해 수산물 업계에서 인기를 얻고 있는 천연 성분입니다. 생선 껍질에서 발견되는 콜라겐에서 추출된 이 젤라틴은 질감, 풍미 및 영양가를 개선하기 위해 다양한 해산물 제품에 사용할 수 있는 다용도 성분입니다.

해산물에 생선 껍질 젤라틴을 사용하는 주요 이점 중 하나 최종 제품의 질감을 향상시키는 능력입니다. 젤라틴은 겔화제 역할을 하여 성분을 서로 결합시켜 부드럽고 견고한 질감을 만들어줍니다. 이는 최종 제품을 형성하고 형성하는 데 견고한 질감이 필수적인 수리미와 같은 제품에서 특히 중요합니다.

질감을 개선하는 것 외에도 생선 껍질 젤라틴은 해산물 제품의 맛을 향상시킬 수도 있습니다. 젤라틴은 중성적인 맛을 갖고 있어 전반적인 맛 프로필을 변경하지 않고도 다양한 조리법에 쉽게 통합할 수 있습니다. 이로 인해 생선의 천연 풍미가 쇼의 스타가 되는 해산물 제품에 이상적인 성분이 됩니다.

또한 생선 껍질 젤라틴은 단백질과 기타 영양소가 풍부한 천연 성분입니다. 젤라틴의 주성분인 콜라겐은 건강한 피부, 모발, 손톱을 촉진하는 등 다양한 건강상의 이점으로 알려져 있습니다. 생선 껍질 젤라틴을 해산물 제품에 통합함으로써 제조업체는 제품의 영양가를 높이고 건강을 중시하는 소비자에게 어필할 수 있습니다.



해산물에 생선 껍질 젤라틴을 사용하는 또 다른 장점은 다용도성입니다. 젤라틴은 연육의 재료를 결합하는 것부터 생선 무스와 페이트의 부드럽고 크리미한 질감을 만드는 것까지 다양한 용도로 사용할 수 있습니다. 이러한 다재다능함은 시장에서 눈에 띄는 새로운 제품을 혁신하고 창출하려는 해산물 제조업체에게 귀중한 성분이 됩니다.

기능적 이점 외에도 생선 껍질 젤라틴은 해산물 산업에서 폐기물을 줄이는 데 도움이 될 수 있는 지속 가능한 성분이기도 합니다. . 종종 폐기물로 버려지는 생선 껍질을 활용함으로써 제조업체는 보다 지속 가능한 식품 시스템에 기여하는 부가가치 제품을 만들 수 있습니다. 이는 환경에 도움이 될 뿐만 아니라 제조업체의 비용 절감에도 도움이 됩니다.

전반적으로 생선 껍질 젤라틴은 해산물 제품에 수많은 이점을 제공하는 귀중한 성분입니다. 질감과 풍미 개선부터 영양가와 지속 가능성 강화에 이르기까지 젤라틴은 제조업체가 소비자에게 매력적인 고품질 제품을 만드는 데 도움이 되는 다용도 성분입니다. 지속 가능한 천연 성분에 대한 수요가 계속 증가함에 따라 생선 껍질 젤라틴은 해산물 산업에서 필수 성분이 될 준비가 되어 있습니다.

천연재료 젤라틴 공장의 지속가능한 실천

생선 껍질 젤라틴은 다양한 건강상의 이점과 지속 가능한 조달로 최근 몇 년간 인기를 얻은 다용도 성분입니다. 소비자들이 식품 선택이 환경에 미치는 영향에 대한 인식이 높아지면서 지속 가능한 해산물 제품에 대한 수요가 증가했습니다. 생선 껍질로 만든 젤라틴은 동물의 뼈와 가죽으로 만든 기존 젤라틴에 대한 자연스럽고 지속 가능한 대안입니다.

아이템	단위	지표 요구사항	시험 결과
감각적 요구사항	/	연황색/황색	연한 노란색
	/	고체	고체입자
	/	불쾌한 냄새가 나지 않습니다	불쾌한 냄새가 나지 않습니다
ph	/	3.5-7.5	5.8
점도	Map\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\·s	2\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\≥	3.8
수분 함량	%	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\≤14.0	8.9
회분 함량	%	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\≤2.0	0.8
응축강도	블룸g	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\≥50	182
광투과율	%	파장450nm\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\≥30파장620nm\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ ≥50	파장450nm:73파장620nm:91

생선 껍질 젤라틴의 주요 이점 중 하나는 콜라겐 함량이 높다는 것입니다. 콜라겐은 건강한 피부, 머리카락, 손톱, 관절에 필수적인 단백질입니다. 생선 껍질 젤라틴은 콜라겐이 풍부하여 스킨케어 제품과 보충제의 인기 성분입니다. 콜라겐은 미용상의 이점 외에도 관절 건강을 지원하고 염증을 줄이는 데 중요한 역할을 합니다.

생선 껍질 젤라틴의 또 다른 장점은 지속 가능한 공급입니다. 생선 껍질은 해산물 산업의 부산물이므로 환경 친화적인 성분입니다. 그렇지 않으면 낭비될 수 있는 생선 껍질을 사용함으로써 젤라틴 공장은 환경에 미치는 영향을 줄이고 보다 지속 가능한 식품 시스템에 기여할 수 있습니다. 이러한 관행은 낭비를 최소화하고 자원을 극대화하기 위해 동물의 모든 부분을 활용하려는 경향이 커지고 있는 추세와 일치합니다.

지속 가능성 외에도 생선 껍질 젤라틴은 천연적이고 깨끗한 성분입니다. 동물의 뼈와 가죽으로 만든 전통적인 젤라틴과 달리 생선 껍질 젤라틴에는 호르몬, 항생제 및 기타 유해한 첨가물이 없습니다. 이는 식품에서 합성 성분과 화학 물질을 피하려는 소비자에게 더 건강한 선택이 됩니다.

생선 껍질 젤라틴을 생산하는 젤라틴 공장은 생산 과정 전반에 걸쳐 지속 가능한 방식을 사용하기 위해 최선을 다하고 있습니다. 여기에는 책임감 있게 관리되는 어장에서 생선을 조달하고, 물과 에너지 사용량을 최소화하고, 폐기물을 줄이는 것이 포함됩니다. 이러한 지속 가능한 관행을 구현함으로써 젤라틴 공장은 천연 및 환경 친화적인 성분에 대한 증가하는 수요를 충족하는 고품질 제품을 생산할 수 있습니다.



게다가 생선 껍질 젤라틴은 다양한 용도로 사용할 수 있는 만능 성분입니다. 젤리 캔디와 마시멜로부터 스킨케어 제품과 보충제에 이르기까지 생선 껍질 젤라틴은 다양한 제품에 질감, 맛, 영양적 이점을 더해줍니다. 중성적인 맛과 냄새로 인해 맛이나 향을 손상시키지 않으면서 제품의 품질을 향상시키려는 제조업체에게 인기 있는 선택이 됩니다.

결론적으로 생선 껍질 젤라틴은 수많은 건강상의 이점과 환경적 이점을 제공하는 지속 가능한 천연 성분입니다. 소비자들이 지속 가능성과 깨끗한 식습관을 계속 우선시함에 따라 생선 껍질 젤라틴에 대한 수요가 증가할 것으로 예상됩니다. 지속 가능한 관행과 품질 관리를 우선시하는 젤라틴 공장은 이러한 요구를 충족하고 보다 지속 가능한 식품 시스템에 기여할 수 있는 좋은 위치에 있습니다. 생선 껍질 젤라틴으로 만든 제품을 선택함으로써 소비자는 지속 가능한 해산물 관행을 지원하고 이 다용도 성분의 많은 이점을 누릴 수 있습니다.