Production of sweets

The property of forming a thermo-reversible gel is widely used in the production of
gummy candy (the production of gummy bears is the most notable example in the world of
gelatine application in the food sector). For this type of production, other
properties of gelatine are also employed, such as foam formation
(marshmallow), emulsifying and binding.
The gelatine gives the sweets the right elasticity, the right degree of chewability and a long shelf life.

 

Confectionery products

A very well-known preparation is gelatine in water: mixtures of ready-to-use powders
are used, including gelatine, sugar, flavourings and colourants, which are then dissolved in water; the gelatine
acts as a gelling agent and binds with the water to give the product a transparent
gel-like structure.
Another application is the covering of fruit tarts. In this case, the gel preserves the freshness of the fruit preventing oxidation.
Gelatine, with a melting point close to body temperature, give the products a pleasant taste and helps to release the flavours.

 

Dairy and ice creams products

Gelatine is fully compatible with milk proteins and can, therefore, be used as
 a stabiliser ingredient in dairy products and ice creams. Gelatine allows the very best consistency to be achieved in any product.
In yoghurt, for example, gelatine helps not only to achieve the right consistency, but also to prevent
effects such as syneresis (i.e. the separation of water from the product).
Gelatine, which is fat- and sugar-free, can be used for the preparation of products
with low-calorie content (e.g. low-fat margarine) because it substitutes the fats, while helping to preserve the taste and consistency normally provided by them to the palate.

 

Meat industry

Gelatine is widely used in the meat industry for decoration. It is used to cover cooked sausages or other cooked meats to give them a fresher
and more appetising appearance.
In addition to its aesthetic purpose, the gel also acts as an antioxidant and prevents the meat from drying out.
 Gelatine can also be used inside meat (especially de-boned meat) to
help fill and cut it.
In canned meat, gelatine help to absorb the liquids released during sterilisation in the steam steriliser.
 Gelatine is also used in the production of aspics, of course, since it has a high bloom and excellent transparency.