Edible Gelatin (80-280bloom) (

Gelatin Is Widely Used To Manufacturing Marshmallows, Toffee, Protein Sugar, Cotton Candy, Fruit Juice, Candy And Other Sweets. Gelatin With A Water-absorbent And Supporting The Role Of The Skeleton, Gelatin Particles Dissolve In Water, They Would Attract Each Other, Intertwined To Form A Complex Network Structure, And With The Temperature Drop And Cohesion, So Completely Full Of Sugar And Water Within The Voids In The Gel, So That The Soft Candy Can Maintain A Stable Form, Even If The Load Does Not Bear A Greater Deformation.

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