Due to its gelling power and thermoreversibility properties, gelatin is widely used in the production of jelly beans, filled sweets, chewy candies, and coated confectionery.
Additionally, gelatin is essential for retaining foam and forming a gel film around the air, making it a key ingredient in the production of marshmallows and other aerated products.
It can also be used in the preparation of toppings, sauces, fillings, and in the hardening of desserts. Additionally, it stabilizes mousses and creams, thanks to its ability to gel and give consistency, aeration, thickness, texture, shine, and elasticity to products.
Gelatin is a key ingredient in the preparation of gelatin desserts. With its low melting point, it dissolves easily in the mouth, providing a pleasant and unique organoleptic sensation for the consumer.
In dairy products, gelatin acts as a stabilizer, forming emulsions, maintaining creaminess, and preventing syneresis. Gelco gelatin provides a smooth texture to ice creams, keeping it free of ice crystals, ensuring a creamy and consistent experience.
Gelatin is a strategic ingredient in the formulation of foods with reduced calories and low sugar, and fat content. Its versatility allows the producer to reduce the amount of salt in meats and charcuterie products, as well as replace part of the fat in various light formulations, without compromising the flavor, aroma, or appeal.
Gelatin acts as an emulsifier, providing a pleasant texture and improving the appearance of the final product. In processed meat products, it facilitates slicing by penetrating and filling the cavities of the meat tissue, improving the consistency and quality of the product.
Gelatin can agglomerate particles, therefore being widely used in the clarification process of wines and beers. It removes impurities, leaving the product translucent and shiny.
For wines, gelatin reacts with the absorption of tannic acid, facilitating the precipitation and removal of undesirable residues in suspension, thereby resulting in greater clarity and brightness.
Acts as a thickener, stabilizer, binder, and gelling agent.
Forms films and retains air, perfect for foams and marshmallows.
Adapts to various food applications without affecting flavor or color.