Food & Confectionery Items
Production Of Marshmallows & Meringues.
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.
Production Of Jellies and Jams
Benefits of our Gelatine in the manufacturing of Jellies and Jams are,
- Improved Texture: Good quality gelatine helps create a firm, yet tender texture in jelly and jam, which is essential for their appeal and consumer acceptance.
- Better Clarity: High-quality gelatine ensures clarity and transparency in jelly and jam, making them more visually appealing.
- Increased Stability: Good quality gelatine provides stability to jelly and jam, preventing them from becoming too runny or too firm, and maintaining their texture over time.
- Enhanced Flavor Release: Good quality gelatine can help to enhance the flavor release of jelly and jam, making them more aromatic and flavorful.
- Reduced Syneresis: High-quality gelatine minimizes syneresis (the separation of liquid from the gel) in jelly and jam, ensuring they remain smooth and even.
- Proper Viscosity: Good quality gelatine should have a proper viscosity to ensure easy dissolution and mixing.
- Neutral pH: A neutral pH (around 5-6) ensures that the gelatine won’t affect the flavor or texture of the jelly or jam.
- Easier Mixing and Dissolution: Good quality gelatine makes it easier to mix and dissolve the gelatine in the manufacturing process.
- Improved Yield: High-quality gelatine can help improve the yield of jelly and jam, reducing waste and increasing efficiency.
- Reduced Processing Time: Good quality gelatine can help reduce the processing time for jelly and jam, as it sets faster and more consistently.
- Better Product Consistency: High-quality gelatine ensures better product consistency, which is critical for maintaining brand reputation and customer loyalty.
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.
Food Items
Dairy and Ice Creams Products
Pure 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.
Food Items
Meat Industry
Pure Gelatine is widely used in the meat industry for decoration. It is used to cover cooked ham, 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.
