Gelatine in dairy products and desserts. That little bit extra for perfect texture.
In dairy products, gelatine helps to achieve optimal texture. Numerous product properties can be controlled by the type and amount of gelatine used. In yogurts for example, the gelatine 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 spreadability and good melting properties when made with gelatine.
Gelatine'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. Delicious and creamy ice cream with no fat at all – to date, this has only been possible with a complex mixture of various different additives - is now reality. GELITA's OPTICE® now provides the food industry for the first time with an ingredient that can completely replace fat whilst retaining a perfect, fat-like texture and taste.
Gelatine has numerous applications in desserts. By selecting the right type of gelatine, crystal-clear table jellies with varying degrees of firmness can be prepared. The excellent foam forming and stabilizing effects of gelatine are also valuable when preparing whipped mousse and cream products.
Instant gelatine is particularly suitable for instant desserts, cakes and cake fillings. It is used in large-scale catering, restaurants and in households and gives desserts their unique textures.
