FOOD & BEVERAGES
Gelatin is a modern foodstuff and is used for processing in numerous areas of the industry. Wherever gelling agents, stabilizers, binders, emulsifiers, film-formers, foams and whipping agents are required, Gelatin, the natural, taste-neutral product, is preferred.
In addition, Gelatin and collagen peptides can be used for protein enrichment, fat/carbohydrate reduction and as a carrier. These highly versatile areas of application of course require different types of Gelatin; and these require expert advice in selection. SADIQ GELATIN® Application Service offers this type of advice through their experienced food technologists. There is a type of Gelatin for every conceivable application.
The development of semi-fat, low-fat and “light” products in many areas would hardly have been possible without Gelatin. Whether semi-fat butter or margarine, low-fat pastries, reduced-fat cheeses and cheese spreads, sugar-free candies or wine gums, Gelatin or collagen peptides are being successfully used. The reasons for this are that, on the one hand, Gelatin is able to bind large quantities of water to form a gel and on the other it gives products the properties that make them desirable as foodstuffs. This is particularly valuable for the successful development of new products.
In the area of confectionery, there are many products that rely on gelatin in their manufacture.
Primarily, those products characterized by a clear, gum-like texture are meant. The most well-known application in confectionery is that of gummy bears, one of the most popular candies worldwide. The ability of gelatin to form foamed textures is less well-known; however, many foamed candies would simply not be possible without gelatin. The most well-known examples are marshmallows and chewy candies.
In cakes and pastries, powder gelatin, leaf gelatin and instant gelatin are used for texturizing the fillings.
The gelatin not only helps to improve the stability and slice ability of the whipped fillings – it also helps to create an excellent creamy mouth feeling. In conjunction with gelatin, appetizing and decorative glazes can be created, e.g. for donuts.
Gelatin coatings and dips are frequently used in the meat and delicatessen industries as well as in restaurants. The gelatin solutions are used for embedding the pastries.
They protect these sensitive products from drying out and losing weight loss by excluding air. Taste and color are also retained by the gelatin sealing effect; thus, they remain fresh for longer. A further application is pastries and pates baked in a crust where the gelatin solution is filled through a “chimney” in the crust. The gelatin solution acts as a medium between the pastry filling and the crust. In addition, the jelly can be spiced aromatically.
Sliceable aspic meat products can be produced with the help of gelatin. For the edible skins, suitable special gelatins with the necessary adhesive properties are available.
High-quality collagen proteins can also be used to optimize the technological and sensory quality parameters – for example to reduce the jelly and fat content of preserved sausages, to improve the spreading properties of sausage spreads, to optimize the texture of boiled sausages, to enrich the protein content of pickled items or to accelerate the reduction in aw-value and shortening of the maturation process of raw sausage meat. The innovative collagen from GELATIN provides the food industry with a multi-functional ingredient. Hardly any other ingredient is able to bind so much water while providing emulsifying and stabilizing properties.
The beverage industry uses gelatin for removing tanning agents and substances causing turbidity from fruit juices.
Gelatins of low Bloom value or collagen peptide solutions are particularly suitable for this application as they distribute well and homogeneously in cold beverages without gelling. Mostly, gelatin is combined with silica sol or betonite. This gives juices the required clarity.
Dairy Products & Deserts
In dairy products, Gelatin helps to achieve optimal texture. Numerous product properties can be controlled by the type and amount of Gelatin used.
In yogurts for example, the Gelatin acts as a protective colloid, thus preventing syneresis; at the same time, the consistency can be varied from creamy to firm. Creams and toppings can be stabilized, thus maintaining their sharp contours. And sour cream retains its spread ability and good melting properties when made with Gelatin. Gelatin’s ability to bind water, in conjunction with its emulsifying and stabilizing properties, enables low-fat dairy products such as semi-fat butter to be produced.