Gelatine

• Gelatine dissolve in water quite easily when heated and solidied when cooled down.
• It is thermo-reversible, the solidified gel can be melted upon heating and gel upon cooling.
• The melting point is very close to the human body temperature, therefore, an excellent texturant for food product, as it develop a natural mouthfeel that melts in the mouth upon eating.

Gelatine is used for stabilising and thickening properties. Besides this, it has also an additional function of foaming property, which most texturant agent does not has.

Main application in confectionery like gummy, chewy candy, mashmallow, ice cream, bakeries and pharmaceutical application.