Skin Gelatin

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.