Gelatin can function as a gel, a whipping agent to foam and aerate, a protective colloid, a binding agent, a film former, a thickener, a processing aid, an emulsifier, a stabilizer or as an adhesive. In some applications, several of these functions are called upon together.
Gelatin is used as a stabilizer in most of food industry also adding value of protein content.
Gelatin is widely used in confectionery because it gels, foams or solidifies into a piece that dissolves slowly in the mouth, gently releasing flavors and creating a smooth taste sensation.
Dairy Products :
Gelatin acts as both a texturizer and a stabilizer in many dairy products, including yoghurts and supreme ice creams. In yoghurts it helps avoid the floury texture of starches, while in ice creams it controls the excess formation of ice crystals. In both yoghurt and ice cream, as with similar dairy desserts or iced confections, gelatin melting at body temperature provides a smooth creamy sensation and allows the full release of flavors and aromas.
Processed Meats :
There are jellied meat products of many kinds. For example, gelatin is use in gel aspics, glazed and canned meats. Its main function is to absorb meat juices and give form and structure to products that would otherwise fall apart.
By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of juices. It has the advantages of unlimited shelf life in its dry form, ease of handling, rapid preparation and brilliant clarification.