Because Gelco gelatin is colorless and neutral in flavor, it is widely used as thickener, stabilizer, binder, and gelling agent, among other food applications, since it does not affect the color or flavor of products.
Gelatin applications in food
Confectionery products
Mainly due to its gelation power and thermo-reversibility, gelatin is used in the production of gummies, chewy candies, filled candies and coated comfits.
Gelatin is also capable of holding foam and forming a gel film around air, necessary for making marshmallows and other aerated products.
Pastry Making
In pastry making, gelatin is used to prepare coatings, sauces, fillings and gelatin-based desserts; and to stabilize mousses and creams, among others.
Gelatin contributes by giving desserts a better texture and flavor, due to its ability to gel and give consistency, aeration, thickness, texture, shine and elasticity.
Gelatin dessert
Gelatin is the key component for making gelatin desserts.
Thanks to its low melting point, gelatin dissolves in the mouth and generates a perfect organoleptic sensation in the consumer. Gelatin makes it possible to reduce the amount of salt in meat and charcuterie products. It can also replace part of the fat content of many light products, without sacrificing flavor, aroma and the appetizing appearance of food.
Dairy products
The stabilizing properties of gelatin prevent phase separation in yoghurts, resulting in a homogeneous product with a smooth texture.
In ice cream, in addition to providing a smooth texture, gelatin keeps the product free of ice crystals.
Canned and sausage meat products
Gelatin acts as an emulsifier. It provides a pleasant texture and improves the appearance of the final product.
Due to its gelation capacity, it contributes to improving the cutting of the product by penetrating and filling the cavities in the meat tissue.
Clarification
Gelatin has the ability to bind particles, which is why it is used in wine and beer clarification processes, to remove impurities and leave the product translucent and shiny.
Winemakers find that, because gelatin is able to react in some way with the absorption of tannic acid, it allows the precipitation and removal of undesirable suspended residues, which increases the clarity of the product.
Light products
The properties of gelatin are also very useful in the manufacture of products with reduced calories and low sugar and fat content.
Confectionery products
Mainly due to its gelation power and thermo-reversibility, gelatin is used in the production of gummies, chewy candies, filled candies and coated comfits.
Gelatin is also capable of holding foam and forming a gel film around air, necessary for making marshmallows and other aerated products.
Pastry Making
In pastry making, gelatin is used to prepare coatings, sauces, fillings and gelatin-based desserts; and to stabilize mousses and creams, among others.
Gelatin contributes by giving desserts a better texture and flavor, due to its ability to gel and give consistency, aeration, thickness, texture, shine and elasticity.
Gelatin dessert
Gelatin is the key component for making gelatin desserts.
Thanks to its low melting point, gelatin dissolves in the mouth and generates a perfect organoleptic sensation in the consumer. Gelatin makes it possible to reduce the amount of salt in meat and charcuterie products. It can also replace part of the fat content of many light products, without sacrificing flavor, aroma and the appetizing appearance of food.
Dairy products
The stabilizing properties of gelatin prevent phase separation in yoghurts, resulting in a homogeneous product with a smooth texture.
In ice cream, in addition to providing a smooth texture, gelatin keeps the product free of ice crystals.
Canned and sausage meat products
Gelatin acts as an emulsifier. It provides a pleasant texture and improves the appearance of the final product.
Due to its gelation capacity, it contributes to improving the cutting of the product by penetrating and filling the cavities in the meat tissue.
Clarification
Gelatin has the ability to bind particles, which is why it is used in wine and beer clarification processes, to remove impurities and leave the product translucent and shiny.
Winemakers find that, because gelatin is able to react in some way with the absorption of tannic acid, it allows the precipitation and removal of undesirable suspended residues, which increases the clarity of the product.
Light products
The properties of gelatin are also very useful in the manufacture of products with reduced calories and low sugar and fat content.
