| ≥1 piece |
|
Segment
|
Food
|
Functionality
|
|
confectionery
|
Wine gums, pastilles
|
Gelatin, chewiness, brilliance, clarity
|
|
Marshmallows
|
Whipping agent, gelatin, controlling sugar crystallization
|
|
|
Caramels, toffees
|
Emulsifying, chewiness
|
|
|
licorice
|
Binder
|
|
|
Dairy Products
|
Cheese products (cream, spreads, cottage)
|
Stabilization (prevents syneresis), smooth texture.
|
|
Mousses
|
Whipping agent, gelatin
|
|
|
Ready-To- Eat Desserts
|
Gelatin, elastic texture
|
|
|
Toppings
|
Whipping agent, gelatin
|
|
|
Yoghurts, sour cream
|
Gelatin (stabilization (prevents syneresis)), smooth texture
|
|
|
Frozen Desserts
|
Heat-shock stabilization, gelatin (body, texture)
|
|
|
Meat Products
|
Canned Products (ham, tongue, corned beef, ...)
|
Gelatin
|
|
Emulsified products
|
Emulsifying, gelatin
|
|
|
Aspic, jellies for decoration
|
Gelatin, excellent adhesion to meat or vegetables.
|
|
|
usage coatings
|
Gelatin, adhesion
|
|
|
Spreads
|
Low fat Margarine (< 60% fat)
|
Stabilization, texture body
|