Confectionary

Gelatin is an important ingredient to the confectionery industry. It can be characterized in different ways and primarily by its gelling power and thermo-reversibility.
Gelatin may be considered as a:

gelling agent: jelly confectionery, • whipping agent: aerated confectionery, • stabilizer: anti-crystallizer, • emulsifier: fruit chews, • thickening agent: filled confectionery
• binder: sugar paste, liquorice, • coating agent: coated chewing gums.

Water jellies / Gelatin desserts

The powder mix prepared with gelatin, sugar, acids, salts, colors and flavors is a very common preparation around the world using water or milk.

Dairy foods

Gelatin and milk are an ideal combination for many formulations of aerated and low fat products. With the strong influence of fat replacement, interest in gelatin is growing,
and it is compatible with polysaccharides for the best texture and functionality.