The versatility of gelatin in the food industry makes it an ideal choice for confectionery, dairy, desserts, bakery,cereal, and meat products.
Gelatin is used in confectionery products due to its:gelling properties, foam stabilizing properties, binding &sealing properties, emulsifying properties.
In these product types, gelatin is used as a gelling agent giving textures ranging from soft and elastic to short and hard depending on the gelatin bloom strength, concentration, and the formulation used.
Gelatin also serves to : --Provide excellent mouth-feel; -- Create an elastic and chewy texture.
Generally speaking: -- the higher the bloom strength of the gelatin used, the harder the product becomes; --by increasing the gelatin content, the product becomes harder and chewier in texture.
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