Gelatine and functional confectionery
Release time:
May 22,2024
Gelatin is a protein of animal origin, mainly derived from animal skin and bones, obtained by hydrolyzing collagen. In the confectionery industry, gelatin is widely used due to its unique physical and chemical properties, especially in the production of functional confectionery. Here are some of the key applications and features of gelatin in functional confectionery:
Firstly, gelatin provides a soft, springy taste that enhances the palatability of candy. It also helps to create the specific shape and structure of the candy. Additionally, gelatin improves the stability and shelf life of candy by acting as a protective colloid that prevents sugar crystallization and other factors that can cause spoilage.
Secondly, functional candies often contain vitamins, minerals, probiotics, proteins and other healthy ingredients. Gelatin serves as a carrier for these ingredients, ensuring even dispersion in the candy and gradual release during digestion.
Finally, with increased consumer demand for transparency in food ingredients, using natural ingredient like gelatin contributes to clean labeling - displaying a simple list of easy-to-understand ingredients on product labels.
In conclusion,gelatin plays an important role in enhancing both sensory experience and health benefits in functional confectionery products. As market trends evolve and consumer needs change,the use of gelatin will continue to play an integral part in producing high-quality functional confectionery.
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