Application of gelatin in broths: benefits for the food industry

 

Gelatin is an ingredient widely used in the food industry for its functional properties.

The use of gelatin in broths goes far beyond texture: it adds nutritional value, improves viscosity, and contributes to the stability of the final product.

In this article, we explain how gelatin can be applied in the formulation of broths and why its presence is increasingly valued in industrial production.

Enjoy your reading!

 

Why use gelatin in broths?

 

Gelatin is a natural protein derived from collagen, obtained from animal-based raw materials.

Known for its ability to form gels, stabilize emulsions, and enhance food texture, it has been increasingly used in the production of industrial broths, both for its functionality and nutritional benefits.

 

Main functions of gelatin in broths:

 

1- Texture and body;

2- Physicochemical stability;

3- Flavor retention;

4- Protein content;

5- Clean label.

 

1- Texture and body

 

Gelatin provides natural viscosity to broths, creating a thicker and smoother texture that resembles homemade or artisanal preparations.

This functionality allows for the reduction or elimination of synthetic thickeners, such as starches and gums, while preserving the appeal of a more authentic product with a natural texture and a simpler formulation.

 

2- Physicochemical stability

 

When added to broths, gelatin significantly improves the product’s physicochemical stability.

Its emulsifying action helps maintain a homogeneous mixture, preventing phase separation between fats, solids, and liquids during storage or heating.

 

3- Flavor retention

 

Gelatin acts as an excellent binding and flavor-fixing agent.

By forming a three-dimensional matrix capable of gradually retaining and releasing flavors, it enhances the final taste of the broth.

The result is a richer, more persistent, and well-balanced flavor, especially noticeable in industrial and ready-to-eat broths.

 

4- Protein content

 

Naturally rich in collagen, gelatin adds high biological value proteins to the formulation.

This increases the nutritional value of the broth, meeting the demand for more nutritious products, particularly in segments such as functional foods, ready meals, and sports nutrition.

It is an effective solution for adding functional benefits without compromising taste or texture.

 

5- Clean label

 

The use of gelatin contributes to the development of “clean label” broths by reducing or eliminating the need for artificial additives such as stabilizers, emulsifiers, and synthetic thickeners.

This directly meets the growing consumer demand for more natural products made with recognizable, animal-based ingredients.

 

Practical applications of gelatin in different types of broths

 

In broths, the application of gelatin varies depending on the product category and the processing stage, always with the goal of enhancing texture, flavor, and stability.

See how it can be incorporated into different broth formats:

1- Ready-to-eat liquid broths;

2- Concentrated broths (in paste or gel form);

3- Dehydrated broths (in powder form).

 

Ready-to-eat liquid broths

 

In this type of product, gelatin is generally incorporated during the hot phase of the formulation process. Its use offers significant functional and qualitative improvements:

Smoother and richer texture: delivering a more pleasant mouthfeel;

 

Enhanced flavor perception: due to its ability to amplify the recipe’s sensory profile;

 

Reduced need for fats or artificial thickeners: contributing to a cleaner label formulation;

 

More homogeneous appearance: promoting visual stability of the product.

 

Concentrated broths (in paste or gel form)

 

In this category, gelatin acts as a key structuring agent, providing body and cohesion to the final product:

 

Ensures ideal consistency and viscosity: making handling and dosing easier;

 

Maintains formula stability even after heating: preventing unwanted separation;

 

Facilitates packaging in various formats: such as sachets, tubes, or jars, optimizing production processes and ensuring a positive user experience for the end consumer.

 

Dehydrated broths (in powder form)

 

In dry broths, gelatin is added to the powder blend and delivers significant performance benefits during reconstitution:

 

Improves solubility and prevents sediment formation: resulting in a more homogeneous and pleasant broth;

 

Contributes to faster and more efficient dissolution: enhancing the convenience of the final product.

 

Conclusion

 

The use of gelatin in broths is an effective strategy to optimize processes, improve texture, ensure stability, and add nutritional value to the final product.

In addition to enabling the development of cleaner and more functional formulations, gelatin contributes to market differentiation and can offer a competitive advantage in terms of cost and quality.

At Gelco International, we offer ideal gelatins for ready-to-eat, concentrated, and dehydrated broths.

Our team is available to help your company choose the most suitable solution for your production process.

For more content on the use of gelatin in broths, click here to check our articles!