Gelatin Use in Desserts
Gelatin is an ingredient obtained by hydrolysis of the native collagen found in the skin of animals, such as cattle. It is a natural, non-allergenic, not chemically modified, easy-to-apply product that is not produced from genetically modified materials.
It is composed of 83-90% protein and has a unique amino acid profile, making it an indispensable ingredient in many products and with numerous health benefits.
It is a translucent, colorless ingredient. Due to its ability to form gel, it is widely used in desserts, confectionery, gummies, hard and soft capsules, and others according to their properties.
Main properties of the gelatin:
- Gelation
- Emulsification
- Foam formation
- Film formation
- Elasticity
- High viscosity
- Water retention
Gelatin in Desserts
One of the common uses of gelatin is in desserts, mainly to form gel and light textures.
It is an ingredient widely used by restaurants, confectioneries, and catering companies to make various recipes such as mousses, general fillings, confectionery, and several kinds of desserts.
In these uses, depending on the concentration used, gelatin can form a soft, elastic, or firm texture.
The concentration in the final product can vary from 1.5% to 3.0% depending on the type of gelatin (bloom) used.
In general, the higher the bloom and the concentration used in the formulation, the stiffer the texture of the dessert will be.
Because it is a source of protein, gelatin also guarantees satiety. And it can even help to reduce appetite a little if consumed before meals.
It is no wonder that gelatin is a product that has become indispensable in the production of desserts and in people’s daily lives.
