Gelatine for the production of candies
The characteristic of the gelatine to form a thermo reversible gel is largely used for the production of gummies (the production of gummy bears is the most famous example of gelatine application in food, worldwide). For this type of production, other properties of gelatine are useful such as the foam formation (marshmallow), emulsifying and binding.
The gelatine gives gummies the right elasticity, the right chewable grade and a long shelf life.
Gelatine for confectionary
A very well known preparation is gelatine in water; a mix of ready to use powders, among which gelatine, sugar, aromas and colourings, is melted in water; gelatine acts as a gelling agent and binder of water, giving to the product the structure of a transparent gel.
Another application is the covering of fruitcakes. In this case the gel preserves the freshness of the fruit preventing the oxidation.
The gelatines with a meting point close to the body temperature make the products pleasant to the taste and eases the release of aromas.
Gelatine for dairy and ice creams
Gelatine is perfectly compatible with the proteins of milk and therefore it can be used as functional stabiliser ingredient in dairy products and ice creams. Gelatine allows to reach the ideal consistency in any product.
In yoghurt for example, gelatine helps to reach the right consistency but also to prevent phenomena such us syneresis (that is to say, the separation of water from the product).
Gelatine can be used for the preparation of products with low content of fats such as light margarine. In this application gelatine is in substitution of fats while it helps to keep the taste and consistency normally given to the mouth by fats.
Gelatine for meat industry
Gelatine is widely used in the meat industry for decorations, for the covering of cooked ham, cooked meats in general and in sausages for a more appetizing look.
Apart from the aesthetic function, the gel of gelatine is an antioxidant agent and prevents the drying of the meat.
Gelatine can also be used inside meat (especially de-boned meat) to help the filling and the cutting.
In canned meat, gelatine help to absorb the liquids released during the sterilization in the steam sterilizer.
Gelatine is obviously employed in the production of aspics: in this case gelatine will have a high bloom and a very good transparency.