| ≥1 piece |
Gelatin for dairy&desserts
Today's customers are much more concerned with caloric intake.Gelatin desserts are easily to prepare,good tasting, nutritious, available in a variety of flavors and contain only 80 calories per half-cup serving. Sugar-free versions are a mere eight calories per serving.
Gelatin desserts can be prepared using either Type A or Type B gelatin with Blooms between 170 and 280. The higher the Bloom the fewer gelatins required (i.e. 280 Bloom gelatin will require about 1.3% gelatin while a 170 Bloom gelatin will require 2.0% to obtain an equal set). Sweeteners other than sucrose can be used.
|
Dairy and Desserts |
Fuctional Properties |
Bloom.g |
Type |
Use Level |
|
Gelatin Dessert |
·gelling agent ·texture |
170-280 |
A/B |
7-9% |
|
Yoghurt |
·prevents syneresis ·texture ·thickening,gelling agent |
200-250 |
A/B |
0.2 -1% |
|
Aerated desserts (mousse types) |
·stabilisation ·texture ·aeration |
180-240 |
A/B |
0.3-2 % |
|
Puddings and creams |
·texture ·thickening/gelling agent |
200-240 |
A/B |
0.2-2 % |
|
Soft and melted cheese |
·texture ·stabilisation |
180-240 |
A/B |
0.1-0.3% |
|
Ice Creams |
·texture ·thickening/gelling agent |
120-160 |
A/B |
0.2-1.0 % |
|
Icings |
·thickening/gelling agent |
220-280 |
A/B |
0.5-1.0 % |