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APPLICATION AREAS
Gelatine is widely used in various fields of food industry due to its stabilizing, gelling, clarification, balancing, foaming, emulsion forming and stabilization, and film forming properties.
Gelatine is mostly used by confectionary industry in the production of marshmallows, soft and toffee type candies. Gelatine is also used for clarification of wines and juices, in meat and milk products and also since gelatine is a pure protein, it is also used in the supplementary nutriments and drinks that are used by sportsmen.
Gelling agent:
Jelly deserts, confectionary, meat, meat sauces
Texturizing agent:
Turkish delights, cream, soufflé, bakery products
Binding agent:
Rolled meat, canned meat, confectionary, cheese and milk products
Protective colloidal function:
Confectionary, ice-cream, icy products, frozen desserts
Clarifying agent:
Fruit juice, wines
Film formation:
Coating of fruits, meat
Thickening:
Powder drinks, beef bouillon, sauces, soups, jellies, puddings syrups, milk products
Processing aids:
Micro-encapsulation of sweeteners, margarines, vitamins, flavors and colorants
Emulsifier:
Soups, sauces, sweeteners, meat products, cream, confectionaries, milk products
Stabilizing agent:
Creamy cheese, chocolate-milks, yoghurts, icy products, creams, frozen desserts
Binding agent:
Confectionaries, meat products
Foam former:
Confectionaries, creams, ice-cream
Crystallization control:
Ice cream, icy products, frozen desserts
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