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Stabilized desserts, confectionery and beverages — gelatin's oldest working life.
Sets gummies, jellies and marshmallows to a consistent bite, and gives body and structure to puddings, dairy desserts and baked fillings.
Gelatin functions as a thickener, stabilizer and gelling agent, improving texture, consistency and structure across culinary products.
Used as a fining agent to clarify wine, juice and beer, and to stabilize texture and mouthfeel in dairy and functional drinks.
Gelatin is used in food as a thickening, gelling and structuring agent — setting gummies and jellies to a consistent bite, giving desserts and dairy products body, and clarifying beverages as a fining agent. It carries no taste, colour or smell of its own, so it disappears into the formulation rather than competing with it.
A typical starting point for this sector — final grade is confirmed against your formulation and process.
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