Both tend to migrate towards surfaces reducing the surface tension of aqueous solutions. The ability to form and stabilize foams comes from the surface properties of gelatin: they are based on the fact that the gelatin side chains have charged groups and that certain parts of the collagen sequence contain either hydrophilic or hydrophobic amino acids. In the case of marshmallows or aerated chews, gelatin prevents the recrystallization of sucrose.

Thanks to gelatin’s gelling and stabilizing properties, product texture is maintained, even during lengthy periods of storage. Large amounts of air are retained in the product, and different bubble sizes mean that a range of textures can be produced, from creamy to fluffy. Within the foam, the gelatin binds the water during the gelling process and surrounds the fat globules with a thin film. Gelatin decreases the surface tension of the water, facilitating foaming. With its excellent foam building properties, gelatin can also be used to incorporate air into multi-phase emulsions through whipping or gas injection – from marshmallows and mousse desserts to cheese preparations. By lowering the interfacial tension and, at the same time, binding and thus immobilizing the water, gelatin emulsifies and stabilizes the compounds, prevents syneresis and ensures an appealing end product during the entire storage period. In yogurt, it’s the whey separating from the yogurt curds. This chemical or physical effect occurs during the storage of two-phase systems and can lead to compromised quality: the unsightly release of water caused by phase separation. Preventing syneresisĪ well-known problem in yogurts and other dairy products is syneresis. It also holds the pieces together and improves slicing. In canned products such as corned beef, gelatin is added to absorb the meat juice, which is released during sterilization. Gelatin can also bind water during thawing and cooking. The addition of small amounts of gelatin hydrolysate improves both the softness and spreadability of meat products made from chopped meat and fat tissue. Especially in low-fat meat products, water binding is extremely important. This is an economic factor for the industry that also enhances the end product quality, which is important for the consumer. Not only important for fat reduction, if gelatin is added to meat, the drip loss induced by baking, frying and grilling can be reduced. Water binding capacitiesĪs you may have read before, gelatin has excellent water binding properties. With a higher level of firmness, they maintain their smooth and sharp contours and stay easy to slice, which is important when you think of beautiful pastries or cake fillings. When it comes to cheese spreads or to creamy desserts, fillings or toppings, the required firmness can be adjusted with gelatin. Stabilizing: Always in good shapeĬreams and toppings can be stabilized with gelatin – a property that is also important in combination with other functionalities, such as foam forming or emulsifying. The gel formation ability of gelatin is the precondition for many functionalities and applications: gummy candies and gelled desserts, for example, would not be possible without gelatin, providing the quality, transparency and brilliance.

For harder gummy candies, higher Bloom Value gelatins are advisable, whereas lower Bloom Value gelatins create a softer texture. This unlimited reversibility of the gelling process is an extremely important technological property of gelatin.Īs the melting point of gelatin-based confectioneries is close to that of body temperature, a very smooth mouthfeel, a pleasant melting behavior and optimal flavor release are guaranteed. On cooling, these sols convert to gels on warming, they revert to sols. Being a mixture of polymer chains of different lengths, gelatin forms colloidal solutions or sols. Gel formation, viscosity and texture are closely related properties, determined mainly by the structure, molecular size and temperature of the gelatin. It creates a wonderfully creamy mouthfeel and also improves the stability and sliceability of whipped fillings. In cakes and pastries, powdered gelatin and leaf gelatin are used to texturize fillings. In dairy products, gelatin enables a variety of consistencies to be created – from creamy to firm – and, at the same time, prevents syneresis. Even in fat-reduced products and spreadable sausages, gelatin can create a smooth, creamy texture and a rich mouthfeel. Foamed textures can also be formed with Gelatin: marshmallows and chewy candies just wouldn’t be possible without it. Just think of those clear gummy candies made from gelatin: the gum-like elastic texture, its characteristic bite and that typical melting behavior can only be achieved with gelatin. With gelatin, unique and tailored textures can be created.

Gelatin stop period