Instant gelatine has the big advantage that it is soluble in cold solution, i.e. without having to be heated. This effect is achieved by using a special drying technique. In contrast to conventional gelatine, a very fine powder with a modified structure is produced. While classical gelatine has a partially crystalline structure, instant gelatine has an amorphous structure. This gives it its special solubility profile.

During processing, instant gelatine swells extremely fast and intensively in liquid medium. However, this can lead to the formation of lumps. To avoid this, processing should be processed together with other fine-particle dry ingredients such as sugar, milk powder, fruit powder or cocoa. This is one of the reasons why instant gelatine has become so popular in the preparation of instant desserts, cakes and fillings.