Function:Gelatin
is used in confectionery, water jellies and desserts, dairy
products or functional food, for its versatility. Its
functionalities include firming agent, formulation and processing
aid, stabilizer and thickener, surface-active agent, and water
finishing agent. 1.
Gelatin a) When added to
warm liquids, the viscosity increases and forms a gel as the liquid
cools. b) The gel is
thermoreversible meaning it can be melted back to liquid and cooled
to re-gel several times. Products containing gelatin can also be
frozen. 2. Binding of
water 3. Formation of
texture 4. Use as a
thickening agent 5. Formation and
stabilization of emulsion 6. Formation and
stabilization of foam Typical applications
include: 1. Confectionery; Gelatin desserts; 2.
Dairy products and desserts; Meat and fish, aspics, sauces.
4.Clarification
