Search Results for: Offal of bovine animals
different products, fruit, air, vitamins and amino-acids can be added while water can be totally or partially replaced by milk or cream. water jellies can be prepared with both alkaline and acid gelatines, each type yielding similar products. water gel dessert a water gel dessert is composed mainly of
: gelling agent: gelatine (preferably pigskin or bovine hide) sweeteners: sucrose, dextrose, polyols, intense sweeteners acids: citric, fumaric, malic. acid is not necessary to form a gel, but is recommended for flavor release colorants: must be stable in hot condition and at low ph, available in dry...
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