Gelatin

Gelatin is a natural protein used to create gel structure, elasticity, and smooth texture in a wide range of food products.

Gelatin is derived from the controlled hydrolysis of collagen, obtained from animal sources. It is available as powder or granules, colorless to pale yellow, and odorless.

When dissolved in warm water and cooled, gelatin forms a thermo-reversible gel:

• Melts at body temperature

• Set upon cooling

• Creates a clean, smooth mouthfeel

Key functional properties:

• Strong gelling power

• Improves elasticity and chewiness

• Stabilizes foams and emulsions

• Enhances texture without adding sweetness or flavor

Gel strength is measured in Bloom value (e.g., 120–300 Bloom), which determines the firmness and suitability for application.

Industries & Applications

Dairy

• Yogurt, dairy desserts

• Mousse and cream-based products

• Improves body and stability

Confectionery

• Gummies, marshmallows

• Jelly candies

• Chewy sweets and fillings

Beverage

• Juice clarification (processing aid)

• Not used as a final ingredient in most drinks

Bakery

• Fillings and toppings

• Glazes and creams

Ice Cream

• Stabilizer for texture and melt control

• Improves creaminess and mouthfeel

Biscuits & Cookies

• Cream fillings

• Decorative gels and layers