GELATIN IN FOOD 

GELATIN IN FOOD - PERFECT FOR USE IN AN ARRAY OF FOOD PRODUCTS

APPLICATIONS:

MARSHMALLOWS

Gelatin is indispensable in the manufacturing of marshmallows.

No other ingredient is able to attribute to the unique characteristics and texture of a marshmallow like gelatin can.

GELATIN CANDY

Ingredient responsible for the soft and elastic texture of gelatin candy. It allows the manufacturing of candy in the most diverse formats, flavors, and textures.

• Provides structure and stability;
• Brightness and transparency as unique features;
• Incomparable texture;
• Melt-in-your-mouth sensation;
• Impeccable flavor release.

CHEWY CANDY AND OTHER CONFECTIONERY

Important contributor in the texture and stability of the product because of its emulsion properties and stabilization of water and oil.

• Helps prevent crystallization of sugars;
• Assists in creating a softer and more pleasant texture;
• Improves the formation of foam.

GELATIN DESSERTS

Gelatin allows desserts having additional vitamins, sweeteners, among other ingredients, to be created with diverse consistencies.

• Enhances texture and transparency of the product;
• Retains more than 50 times its weight in water;
• Formed gel is Thermally reversible;
• Melt-in-your-mouth sensation;
• Impeccable flavor release.

YOGURT AND OTHER DAIRY PRODUCTS

Excellent oil / water emulsifying agent
Protective hydrocolloid and suspension stabilizing agent.

• Creates creamier texture and greater stability, preventing syneresis.

MOUSSES, CREAMS, CREAM CHEESE AND ICE CREAM

Helps prevent crystal or lump formation and gives a more creamy texture.

DAIRY AND AERATED DESSERTS, FLANS AND OTHER PRODUCTS

Gelling properties

MEATS AND SAUSAGES

• Maintains product stable and intact;
• Allows fat reduction;
• It contributes additional protein value to the product because it is also a natural source of protein;
• Meat products, cold meats, emulsions and canned goods.

BEVERAGE CLARIFICATION

Gelatin reacts with polyphenols and proteins to form a sediment precipitator, it removes suspended particles that 

cause undesirable visual and sensory features. 

• Wines and juices.