Gelatin

Gelatin is defined as the product resulting from partial hydrolysis of collagen from bones, skin, and connective tissues of animal origin. It can be produced both through and acid process which yields “type A” gelatin or alkaline process which yields “type B” gelatin. These gelatin types possess similar properties but differ significantly in their isoelectric points.

Gelatin forms very elastic gels which are thermoreversible. The gelation potential of gelatin is normally measured by a “bloom” test. Bloom is a measure of the force required to compress 6.67% concentration gelatin gel a distance of four mm under controlled conditions.

In confectionery system systems, the texture of gelled products based on gelatin depends on a variety of factors. Finished products firmness is generally increased by an increase in gelatin bloom, usage level, total solids, and sugar to glucose syrup ration. Gummy bears and related products are normally produced using high bloom gelatin and are characterized by a firm elastic.

Gelatin is an excellent stabilizer for aerated products. It is capable of forming very stabile foams in a variety of confectionery products. Gelatin possesses high surfaces activity to promote aeration and on cooling its gelling properties can stabilize the aerated structure. A wide range of textures are possible for gelatin-based confections by using different Bloom strength gelatins, incorporating fat into the formulations, and aerating to different final product densities.

Gelatin