The wide variety of potential uses of Gelatins is mainly defined by the function(s) which lead to reproducable, stable and cost-efficient food products.

The diversity of functional properties of Gelatins in foods is multiple an can be classified as follows:

FunctionApplication
Emulsifiersauces, flavorings, meat pastes, cream soups, whipped cream, dairy products, confectionery
Process  Aid               oils, microencapsulation of colors, vitamins, flavors
Whipping Agentnougats, mousses, marshmallows, chiffons, whipped cream, souffles
Stabilizerchocolate milk, yogurt, icings, cream fillings, frozen desserts, cream cheese,
Adhesive Agentcoconut and other items to confections, to affix nonpareils, to bond layered confections together, to bind frostings to baked goods, to bind seasonings to meat products
Thickenerbouillon, gravies, sauces, soups, puddings, jellies, syrups, powdered drink mixes, diary products
Protective Colloidicings, ice creams, frozen desserts and confections, confectionery
Binding Agentcanned meats, dairy products, confectionery, meat rolls, cheeses
Clarifying Agentfruit juices, beer, wine, vinegar
Film Formermeats, coating for fruits, deli items
Gel Formerlunch meats, gelled desserts, pate’, consomme’, aspics, confectionery
 
   
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