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Edible

With natural versatility, Gelatin have unique characteristics that make them especially useful as a gelling agent, binder, emulsifier, or thickener. The melt-in-your mouth characteristics and the ability to form thermo-reversible gels are two of the most desirable properties. Gelatin is what makes it possible for the creation of desserts, frozen sweets, soft candies, marshmallows, etc. It gives these products a uniquely soft & smooth texture. Furthermore, because Gelatin is a natural product, it is widely used as a clarifying agent for beverages.

 

Characteristics

Applications

Jelly Forming

Table, jelly, Aspic jelly, Chewing jelly

Foaming

Marshmallows, Bavaroise

Emulsifying Stabiliser

Ice cream, Creams, Yoghurt

Adhesion

Ham, Sausage, Corned beef

Water Retention

Ham, Aspic jelly

Film Forming

Sugar-coated candies, Coating for spices and vitamins, Micro-capsules for essences

Flavour

Soups

Source of Nutrition

Processed amino acid as a nutritional supplement in liquid or solid form.

Gloss

Preserved food, Candies. Some products use the non-drying property of Gelatin.

Transparency

Wine, Japanese Sake, Beer, Vinegar, Juice

Antifreeze
Restricts Crystallisation

Ice cream