AMAZING GELATINE

Do you know why gummy bears are one of the most successful sweets worldwide? It’s the gelatine: it provides the shiny, crystal clear appearance, the elastic texture, the tender melting sensation in your mouth and that intense flavor release. No other ingredient could ever replicate the functionality of gelatine.

Gel formation, viscosity, and texture are closely related properties, determined mainly by the structure, molecular size, and temperature of the gelatin. Being a mixture of polymer chains of different lengths, gelatine forms colloidal solutions or sols. On cooling, these sols convert to gels; on warming, they revert to sols. This unlimited reversibility of the gelling process is an extremely important technological property of gelatine.

As the melting point of gelatine-based confectioneries is close to that of body temperature, a very smooth mouthfeel, a pleasant melting behavior, and optimal flavor release are guaranteed. For harder gummy candies, higher Bloom Value gelatines are advisable, whereas lower Bloom Value gelatines create a softer texture. The gel formation ability of gelatine is the precondition for many functionalities and applications: gummy candies and gelled desserts, for example, would not be possible without gelatin, providing the quality, transparency, and brilliance.

Tailored Textures

With gelatine, unique and tailored textures can be created. Just think of those clear gummy candies made from gelatine: the gum-like elastic texture, its characteristic bite, and that typical melting behavior can only be achieved with gelatine. Foamed textures can also be formed with Gelatine: marshmallows and chewy candies just wouldn’t be possible without it. Even in fat-reduced products and spreadable sausages, gelatine can create a smooth, creamy texture and a rich mouthfeel. In dairy products, gelatine enables a variety of consistencies to be created – from creamy to firm – and, at the same time, prevents syneresis. In cakes and pastries, powdered gelatine and leaf gelatine are used to texturize fillings. It creates a wonderfully creamy mouthfeel and also improves the stability and slice-ability of whipped fillings.

Preventing Syneresis

A well-known problem in yogurts and other dairy products is syneresis. This chemical or physical effect occurs during the storage of two-phase systems and can lead to compromised quality: the unsightly release of water caused by phase separation. In yogurt, it’s the whey separating from the yogurt curds. By lowering the interfacial tension and, at the same time, binding and thus immobilizing the water, gelatine emulsifies and stabilizes the compounds, prevents syneresis and ensures an appealing end product during the entire storage period.