There are many versatile uses for gelatine in modern food production. The main reason for this is its unique ability to react under heat. Gelatine melts at 37 degrees Celsius and becomes firm again when it cools down. Its pleasant eating properties make it irreplaceable for the food sector.
Just by the way, gelatine is a source of high-quality protein, low in calories, free of cholesterol and sugar and containing practically no fat. It is easy to digest and completely broken down by the human organism. On top of that, gelatine has hardly any potential for causing allergies.
Many half-fat, low fat or light products would not be possible without gelatine. Whether half-fat margarine or butter, low-fat patés or reduced-fat cheeses – gelatine is used everywhere. It is neutral in taste, binds large quantities of water, forms gels and gives food that “great mouth feel”.
Sweets
 Edible gelatine is indispensable for gummy bears, wine gums, jelly babies, chewy toffees, marshmallows, marshmallow wafers, liquorice, chocolate marshmallows and many other treats. It gives them elasticity, the right degree of chewiness and a long shelf life. For light-as-air sweets, gelatine allows the foam to form and stabilises it for the transport and storage of the products.
Baked Goods
 A gateau without gelatine? This is hard to imagine. Because gelatine stabilises the butter cream and cream filling, makes it easy to cut without collapsing and increases the shelf life. Industrially manufactured gateaux can be frozen and defrosted without any problems – thanks to powdered, leaf or instant gelatine.
Milk Products and Desserts
.jpg) Dairy products are very popular. Gelatine plays an extremely important role in their preparation and in the development of ever more new varieties. The right dose and the right type of gelatine ensure creamy-light yoghurts or more solid dairy products, such as curd cheese and kefir.
Whether firm or loose and light, gelatine gives creams and mousse desserts the desired consistency and that pleasant mouth feel.
Refreshingly fruity jellies are transparent and “wobbly” thanks to gelatine.
Meat, Fish and Sausages
 In patés and aspic, gelatine ensures a delicious appearance. Many salami or pepper sausage varieties are protected from drying out with a protective coating of gelatine.
In fish products, gelatine is mainly used in the manufacture of jelly products. Here, gelatine protects against light and oxygen as well as enhancing appearance.
To increase protein enrichment in patés, ready-meals and other delicacies, special gelatines are gaining in importance.
Drinks
 Gelatine also enhances our drinking pleasure. Wines, juices, cider and, in some countries, beer are subjected to a gelatine treatment to clarify them. In the process, gelatine reacts with the tannins and bitter substances and absorbs cloudy elements that then sink to the bottom and can be separated from the drink.
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