Instant Gelatin InstantGel™

Unlike regular gelatin, instant gelatin exists in an amorphous form, with a three-dimensional network that is only weakly cross-linked. Its molecular arrangement is random and disordered, resulting in very weak intermolecular and intramolecular forces. This instability allows water to easily penetrate the structure without the need for warm water to break bonds, forming a gel-like texture, known as a "false gel", which is not as intense as regular gelatin.

Instant gelatin can be dissolved at room temperature or even in cold water without heating. And it is generally in powder form with a greater mesh count compared to regular gelatin.

Due to the fine particles of instant gelatin being difficult to wet, it must be thoroughly mixed with other ingredients before being stirred into cold liquids.

Applications

Food Fillings, Desserts, Ice Cream, Marshmallows, Milkshakes & Frozen Dishes

Recomedation Model

InstantGel^TM SR

Main Parameters

Appearance：Yellow or yellowish powder

Particle Size：80 mesh

Gel Strength (6.67%, 10℃,Bloom g)： Over 200 Bloom g

Features:

• Need pre-mixing

Ensure the pre-mix ratio is generally not less than 1:5. It is recommended to use powders with a mesh size of 60+ for the pre-mixed materials (e.g., powdered sugar or milk powder).

• Thorough Shearing

Ensure it is thoroughly dispersed and dissolved to achieve a smooth solution. The shearing time varies depending on the tool or equipment used. Different solutions will affect the gelling time.

• Cooling

Instant gelatin will gel when cooled in the refrigerator, and its gelling speed depends on the temperature and gelatin concentration.

• It is not suitable for high-transparency jellies and cake glazes.
• It needs a higher concentration of instant gelatin to produce juice and alcoholic beverages with a texture similar to that of regular gelatin in a similar setting time.
• Dessert powder, ready-to-use cake mix, and whipped cream powder containing instant gelatin can be directly added to other cold liquid ingredients or whipped cream, without the need for separate swelling and heat dissolution.