|
Gelatine is one of the most versatile food substances,
is a protein tissue of the animal kingdom. It is the only
natural protein of commercial importance which is capable
of producing clear, thermo-reversible gels in water at
near to body temperatures.
The uses of gelatin in foods are very extensive. Gelatin
is widely used in food industry as a jellying agent, stabilizer,
emulsifier, thickener, foaming agent, glaze, adhesive,
binder and fining agent. |
 |
|
Segment
|
Food
|
Functionality
|
|
Confectionery
|
Wine gums, pastilles
|
Gelation, chewiness, brilliance,
clarity
|
|
Marshmallows
|
Whipping agent, gelation, controlling
sugar crystallization
|
|
Caramels, toffees
|
Emulsifying, chewiness
|
|
Licorice
|
Binder
|
|
Dairy Products
|
Cheese products (cream, spreads,
cottage)
|
Stabilisation (prevents syneresis),
smooth texture.
|
|
Mousses
|
Whipping agent, gelation
|
|
Ready-To- Eat Desserts
|
Gelation, elastic texture
|
|
Toppings
|
Whipping agent, gelation
|
|
Yoghurts, sour cream
|
Gelation (stabilisation (prevents
syneresis)), smooth texture
|
|
Frozen Desserts
|
Heat-shock stabilisation, gelation
(body, texture)
|
|
Meat Products
|
Canned Products (ham, tongue,
corned beef,...)
|
Gelation
|
|
Emulsified products
|
Emulsifying, gelation
|
|
Aspic, jellies for decoration
|
Gelation, excellent adhesion
to meat or vegetables.
|
|
usage coatings
|
Gelation, adhesion
|
|
Spreads
|
Low fat Margarine (<60% fat)
|
Stabilisation, texture body
|
|
|
|
|
|
