Description
the food industry makes it an ideal choice for confectionery,
dairy, desserts, bakery/cereal, and meat products. In confectionery
products, gelatin acts as an agent to provide varying degrees of
texture and elasticity. In dairy products, it stabilizes properties
in yogurts, sour creams, ice cream and milk based desserts, while
adding a creamy mouth sensation to low or non-fat products.
Gelatin in meat products such as ham and aspic improves the
appearance and makes the product easy to slice. Gelatin desserts,
marshmallows, icings, frozen treats and bakery glazes rely on
gelatin as an important ingredient.
Gel Former: Gelled desserts, lunch meats, confectionery, pate,
aspics, and other
Whipping Agent: Marshmallows, nougats, mousses, souffles, whipped
cream, and other
Protective Colloid: Confectionery, icings, ice cream, frozen
deserts and confections
Binding Agent: Meat rolls, canned meats, confectionery, cheeses,
dairy products, and other
Clarifying Agent: juices, and other
Film Former: Coating for fruits, meats
Thickener: Powdered drink mixes, gravies, sauces, soups, puddings,
jellies, syrups dairy products, and other
Process Aid: Microencapsulation of colors, flavors, oil, vitamins,
and other.
Emulsifier: Cream soups, sauces, flavorings, meat pastes, whipped
cream, confectionery dairy products, and xxxxx
Stabilizer: Cream cheese, chocolate milk, yogurt, icings, cream
fillings, Adhesive Agent: Confectionery, frostings seasonings, meat
products.
