The function and application of Gelatin Function: Gelatin is used in confectionery, water jellies and desserts, dairy products or functional food, for its versatility. Its functionalities include firming agent, formulation and processing aid, stabilizer and thickener, surface-active agent, and water finishing agent.
1. Gelatin
a) When added to warm liquids, the viscosity increases and forms a gel as the liquid cools.
b) The gel is thermoreversible meaning it can be melted back to liquid and cooled to re-gel several times. Products containing gelatin can also be frozen.
2. Binding of water
3. Formation of texture
4. Use as a thickening agent
5. Formation and stabilization of emulsion
6. Formation and stabilization of foam
Typical applications include:
1. Confectionery; Gelatin desserts; 2. Dairy products and desserts;
Meat and fish, aspics, sauces. 4.Clarification
