Edible gelatin is an ingredient used in a variety of desserts - not only by food manufacturers, but also in kitchens around the world.
Its ease of use and extensive functionality open the door to interesting and creative desserts. It can quickly set, while also adding color and transparency to desserts.
Gelatin can prevent the formation of coarse ice crystals in the product, keep the tissue delicate and reduce the dissolution rate.
Frozen dessert - ice cream
Gelatin is a traditional stabilizer in ice cream production.
♦ Ice cream is a multiphase system consisting of liquid, gas, and solid.
♦ The air bubbles in the food are dispersed into a continuous liquid phase containing ice crystals, milk proteins, solid fat globules, lactose crystals, and soluble salts, leaving them in a stable dispersion system.
♦ Gelatin can stabilize frozen dessert products and resist product deterioration caused by thermal changes in free water.
♦ When ice cream is thawed and refrozen, gelatin reduces the strength of ice crystallization caused by water formation, preventing ice cream from forming a rough tissue state containing ice debris.
Pastry filling and coating
You can make delicious desserts with gelatin based pastry fillings and coating solutions.
♦ Due to its excellent foaming, coating, and stability properties, gelatin is an ideal ingredient for pastry fillings and coatings.
Dessert Fortifier
The gelling and water binding properties of gelatin, coupled with its ability to brighten and enhance transparency, make it excellent in creating jelly desserts.
♦ Its ease of use and extensive functionality open the door to interesting and creative desserts.
♦ It can quickly set, while also adding color and transparency to desserts.
Flavoring milk
In recent years, flavoring milk has become increasingly popular, as it is a ready to eat dessert.
♦ The use of gelatin in combination with other stabilizers can enable the product to obtain typical elastic tissue, prevent whey precipitation, and extend the shelf life of the product.
♦ For example, in jelly and other inflatable dessert products, using gelatin can obtain good foaming properties and highly stable and dispersed air bubbles, giving the product a typical appearance of whipped dessert tissue.
