![]() Especially in low-fat meat products, water binding is extremely important. This is an economic factor for the industry that also enhances the end product quality, which is important for the consumer. Not only important for fat reduction, if gelatin is added to meat, the drip loss induced by baking, frying and grilling can be reduced. Water binding capacitiesĪs you may have read before, gelatin has excellent water binding properties. With a higher level of firmness, they maintain their smooth and sharp contours and stay easy to slice, which is important when you think of beautiful pastries or cake fillings. When it comes to cheese spreads or to creamy desserts, fillings or toppings, the required firmness can be adjusted with gelatin. Stabilizing: Always in good shapeĬreams and toppings can be stabilized with gelatin – a property that is also important in combination with other functionalities, such as foam forming or emulsifying. The gel formation ability of gelatin 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. ![]() For harder gummy candies, higher Bloom Value gelatins are advisable, whereas lower Bloom Value gelatins create a softer texture. This unlimited reversibility of the gelling process is an extremely important technological property of gelatin.Īs the melting point of gelatin-based confectioneries is close to that of body temperature, a very smooth mouthfeel, a pleasant melting behavior and optimal flavor release are guaranteed. ![]() On cooling, these sols convert to gels on warming, they revert to sols. Being a mixture of polymer chains of different lengths, gelatin forms colloidal solutions or sols. Gel formation, viscosity and texture are closely related properties, determined mainly by the structure, molecular size and temperature of the gelatin. It creates a wonderfully creamy mouthfeel and also improves the stability and sliceability of whipped fillings. In cakes and pastries, powdered gelatin and leaf gelatin are used to texturize fillings. In dairy products, gelatin enables a variety of consistencies to be created – from creamy to firm – and, at the same time, prevents syneresis. Even in fat-reduced products and spreadable sausages, gelatin can create a smooth, creamy texture and a rich mouthfeel. ![]() Foamed textures can also be formed with Gelatin: marshmallows and chewy candies just wouldn’t be possible without it. Just think of those clear gummy candies made from gelatin: the gum-like elastic texture, its characteristic bite and that typical melting behavior can only be achieved with gelatin. With gelatin, unique and tailored textures can be created. ![]()
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