Edible Gelatin
Gelatin has long been used in the food industry as a clarifying agent, stabilizer, and protective coating material, especially in desserts, candies, baked goods, meat products, ice cream, and dairy products. In meat products, gelatin is essential in preventing premature discoloration, as well as meat spoilage and rancidity. When used as a coating for fresh meat products, gelatin reduces color degradation, and in canned meat products, it aids in retention of natural juices and promotes effective heat transfer during the cooking process.
Edible Gelatin Applications
Baking Additives
Dairy and Dessert Additives
Candy Additives
Frozen Food Improvers
Beverage Clarifiers
Food Coatings
In confectionery products, gelatin can improve foam stability, texture, and chewiness, providing candies and other confections with greater elasticity, resiliency, and a longer shelf life.
Gelatin also plays an important role in the production of dairy products, offering stabilization and textural enhancement, while increasing the viscosity of numerous dairy products. Its water retention properties help make dairy products richer, creamier, and smoother in texture. Furthermore, as a coagulating agent, gelatin can be used to precipitate impurities during the brewing process of wine, beer, and juice, in addition to providing excellent clarifying effects.
