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Texture and feeling in the mouth are like taste considered
as “delight factors” in food products. Gelatin provides
texture and moreover it possesses the unique thermo reversible
characteristic, which makes it melt in the mouth, resulting
in the typical pleasant feeling in the mouth. Unlike other
hydrocolloids, pH, cations or soluble solids do almost
not influence gelation, which makes it a very easy to
use and cost efficient hydrocolloid.
The unique and multifunctional properties in combination
with the quality and the shelf life of gelatin-based products
make gelatin the right choice for many food products.
Gelatin is a natural, high quality food ingredient that
contains no fat, no carbohydrates, no cholesterol, no
preservatives and no allergens.
By the increasing demand of today’s consumer for natural
and healthy food, which consequently has good taste and
an appealing texture, gelatin is now, more than ever,
the right choice.
Gel strength is expressed in (gram) Bloom. Commercial
gelatins may vary from low Bloom (<150) over medium
Bloom (150 - 220) to high Bloom (> 220) types.
In the food industry, gelatin is applied in a great
variety of products.
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Confectionery: Gummy bears and alike,
marshmallows, fruit chews and toffees, but also as a binder
in tablets and as a film-forming agent in coated articles. |
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Dairy & desserts: Ice-cream, yoghurts,
ready-to-eat desserts, mousses, low fat spreads and of
course the typical “gelatin desserts” or table jellies. |
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Meat: Gelatin is commonly applied in
aspics and savoury jellies, but is also used in canned
products. |
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Wines and juices: Gelatin
also performs very well in the clarification of wines
and juices. |
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