Gelatine – As soon as they hear this word most people immediately think of cute little jelly babies, delicious desserts and wonderful cakes and flans. And that should come as no surprise! It would be impossible to imagine such delights without gelatine, or to put it another way: Without gelatine these dishes would not be so popular among gourmets.
The natural protein gelatine has a unique ability that makes it stand out from other proteins, but which also ensures it is one of the most popular foodstuffs: The ability to react to heat. Gelatine melts at body temperature. The dishes it contains also melt in the mouth. At the same time gelatine creates a unique mouth feeling and also intensifies the aroma of the dishes.
Gelatine indispensable in the modern food industry
Gelatine has unique qualities, which are used by the modern food and confectionery industry. Wine gums, liquorice and marshmallows only taste so good because they melt in the mouth and always have just the right consistency. Not too hard and not too soft! Fruit gums have more bite to them, jellies wobble, making them popular with young and old. Everybody likes yoghurts as they are so deliciously creamy, and chocolate marsh-mallows because they quite simply melt in the mouth.
Thanks to gelatine it is possible to develop low-fat foods such as delicious spreads and dairy products, which leave nothing to be desired in terms of creaminess and consistency when compared to the caloriepacked versions. For gelatine has special qualities which allow the amount of fat to be minimised in many products without the shape, taste and consistency of the product suffering in any way.
The ongoing development of modern light products would not be possible at all in many areas without the foodstuff gelatine. Thus gelatine is certainly a very innovative foodstuff, and at the same time very modern one, with an excellent outlook for the future.
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