Food
Confectionery
In confectionery products, gelatin is an additive that provides a variety of textures and elasticities, a glossy, clearer appearance and a more elastic texture to the gummy candy, allowing it to melt gently in people's mouths and release its flavors in abundance.
In light, soft, fluffy marshmallows that can be dissolved in hot beverages or roasted over campfires, gelatin acts as a gelling agent, foaming agent and stabilizer provides you a pleasant taste and makes you relax and enjoy the long-lasting flavor in your mouth.
Gelatin offers stable sponge textures ranging from soft to strong, offering the perfect formulation to the delight of product developers.
Dairy Products & Desserts & Bakery Products
In dairy, dessert and bakery products, it has the properties of stabilizing yogurt, sour cream, ice cream and milk-based desserts, meantime adding a creamy taste to low-fat or skim products.
Gelatin can be combined with water during making cream products process and is a versatile emulsifier and stabilizer. It even makes fat-free ice cream more creamy but more healthier so that cream lovers are no longer deterred by worrying about fat. In addition, gelatin also keeps the cream in an attractive profile that empowering every baker to be creative.
In yogurt, gelatin effectively prevents products shrinkage due to water evaporation. Whether it is thick or solid yogurt, the stabilizing effect of gelatin can play a good role in producing it and also could extend the shelf life of yogurt.
Meat Products
In meat products, food gelatin has emulsifying, thickening and color protection effects in meat processing, which can improve the yield of the product and make the product form a smooth surface with good transparency. And it can be used as a cling film for meat products to maintain their organoleptic properties and thus extend their shelf life, and also as sausage casing instead of vacuum packaging to avoid weight loss of the meat products, thus realizing economic benefits.
Beverage
In beverage produces,gelatin is particularly suitable for the clarification of wine, beer and juice, where it improves the clarity of the product and reduces the astringency of the finished beverage without negatively affecting the taste.
