Gelken Lists Top 10 Uses of Edible Gelatin in Food Industry
Gelken has published an overview detailing the 10 primary applications of edible gelatin in the food sector. The report emphasizes the ingredient's functionality and the importance of selecting appropriate grades.
Gelken, a supplier of ingredients to the food industry, has released a comprehensive review of edible gelatin's diverse applications. The report outlines ten key areas where gelatin is utilized, spanning confectionery, dairy products, desserts, meat products, and beverages.
The overview highlights gelatin's value stemming from its multiple functional properties. It can create thermoreversible gels, stabilize foams, build body, bind water, and aid in clarification processes. Gelken stresses that manufacturers need to align required product performance with an appropriate gelatin specification and confirm its suitability within the intended recipe.
Key applications include gummy candies and jellies, where gelatin provides elastic chewiness and shape retention. In marshmallows, it supports foam formation and stabilization, contributing to a light texture. For dairy products like yogurt, gelatin enhances body and water binding, preventing syneresis.
Manufacturers and buyers are advised to identify the correct gelatin grade for their specific applications. Gelken indicates that selection depends on factors such as gel strength, viscosity, concentration, raw material source, and other technical and microbiological requirements. The company recommends customers first define their target texture and process before comparing products for final selection.