Give your product stability, the right shape, the right bite and a pleasant texture. The possibilities range from elastic fruit gums with a high gelatin concentration to puddings which melt in the mouth where only a minimal amount is added.
Dairy products & desserts
Even very small additions have a positive effect on the end product and are multifunctional in comparison with other stabilisation systems. Gelatin helps create a good âmouthfeelâ and is used as a gelling and stabilising agent. The foam in dessert mousse does not collapse and retains its beautiful shape.
The beloved gummy bears and fruit gums belong to the most popular gelatin applications. In contrast to fruit gums, a gelatin with a particularly good foaming ability is required for marshmallows.
In the food industry, final compounds are often used in addition to single components to reduce complexity. In these mixtures, gelatin supplements and supports other components such as thickeners, emulsifiers, enzymes, flavours and spices as an entire system.
