The "Versatility" of Edible Gelatin

Gummy candies owe much to one key ingredient that can act as a gelling agent, stabilizer, emulsifier, thickener or foaming agent: the “versatile” edible gelatin that gives food a richer taste, texture and appearance.

Gelatin has many excellent chemical and physical properties and is therefore used across a wide range of fields, falling mainly into edible gelatin, pharmaceutical gelatin and industrial gelatin. Let's take a closer look at the “versatility” of edible gelatin in the food industry.

First, edible gelatin is a gelling agent that forms a thermally reversible gel with water, producing jellies that are more elastic and easier to chew than other gels. Edible gelatin gels also show almost no syneresis, and are widely used in the confectionery industry and in foods such as canned meat, ham sausage and meat aspic.

Edible gelatin is also a stabilizer: it creates foam while keeping it stable, and keeps other substances evenly distributed without precipitation or settling. In meat products it emulsifies the fats, so rich broths become thick without being greasy, easy to digest and highly nutritious. It can also prevent the formation of ice crystals and slow the melting rate of foods such as ice cream.

Edible gelatin is also widely used as a whipping agent. Simple and convenient to use, it produces abundant, long-lasting foam, making it an excellent food foaming agent for products such as marshmallows. It also serves as a binding agent: in the candies and cakes we eat every day, edible gelatin helps bind ingredients together and shape them.

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