Features
Its gelatinization force is 180 Bloom, and it has fast gelatinization speed (getting set in just 20 minutes in the refrigerator).
It is thermoreversible between 35ºC/95ºF and 40ºC/104ºF.
It resists freezing, although in gelling techniques it is always better to reinforce animal gelatins with fibers or vegetable gelatins to completely avoid syneresis.
Cold solubility, mixing with a hand blender or dissolving it in a hot liquid.
Store in a cool, dry place.
Avaliable in a powder form, of neutral smell and taste.
Applications
Gfst180 respects the aromas and preserves color and taste, as the food does not have to be heated for it to act.
It is ideal for giving consistency to cold creams, mousses, semi-cold desserts, foams with siphon, gels of soft and flexible texture.
Thanks to its attributes, it is one of the easiest gelling agents to use, and a very versatile product.
Curiosities
Gelatin is obtained by partial hydrolysis (partial division of molecular chains) and irreversible collagen hydrolysis.
Collagen (insoluble protein) is made up of three chains of polypeptides (proteins) that are joint in the shape of a helix and stabilized by bonds between their molecules.
That is why collagen has unique structural properties, and that is why in animal bodies it is found in the structure of skin, tendons, cartilage, and bones.
