Versatility of gelatin in the food industry makes it an ideal choice for Confectionery, dairy, desserts, and 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. As an important ingredient, gelatin desserts, marshmallows, icings, frozen treats and bakery glazes will rely on it.
Gelatin contains 18 kinds of amino acids that human needs and has many incomparable characteristics in foodstuff as Food Additive such as gelatinizer, stabilizer, thickener, foamer, and swelling agent.