This technical term describes a group of substances with the ability to bind water. They are used for thickening, gelling and stabilising foods. It is not just the existence of these candies that is dependent on hydrocolloids. Creamy puddings, red fruit jelly and melt-in-the-mouth panna cotta also require their help. But not every hydrocolloid is suitable for every application. The best option is gelatine. Jelly babies with that special bite can still only be manufactured with gelatine. It lends them that special rubbery consistency. Gelatine is outstanding not only thanks to its versatility in the preparation of foods, but also due to its sensory qualities.

Multi-talent gelatine
The ancient Egyptians were familiar with gelatine. And 3,000 years later there is no other known hydrocolloid that is able to unite the positive qualities of gelatine in the same way. Optimum binding properties, an excellent effect as a stabiliser, and the formation of perfect foams guarantee the outstanding stability of dishes prepared using gelatine. Thus not only do jelly babies retain their shape, but also jellies and similar dishes. As gelatine is available in various forms and gelling strengths, a "tailor-made" solution with gelatine can be found for every application.

Note for diabetics: The use of sugar substitutes is no problem in dishes with gelatine. The melting point, the release of aromas, and the texture scarcely differ from conventional preparation using sugar.
 
Incomparable taste
In contrast to other hydrocolloids, gelatine melts at body temperature, and thus melts in the mouth, creating a uniquely creamy mouth feeling. The optimum release of aromas also allows for an intensive taste experience. In jelly babies it ensures that special chewy pleasure. And in addition gelatine allows for clear, transparent dishes – such as jellies and aspics – to be conjured up. After all, food should also be a feast for the eyes.

Practical – but also healthy?
Already in use for many decades, gelatine has established itself as a natural part of our diet. It is free of cholesterol, purine, sugar and fat. Furthermore, thanks to its high content of essential amino acids, it is also an excellent source of protein. At the same time gelatine is a totally natural food that is not described as an additive. It is, therefore, exactly the right gelling agent for a healthy diet.

The Gelatine Manufacturers of Europe (GME) is an organisation representing the nine largest western European gelatine manufacturers. With some 3,000 employees  these companies account for over 42 per cent of the world's gelatine production. The cross-border guarantee of gelatine of the highest quality for customers and consumers is the main task of this federation. GME has its headquarters in Brussels.

GME - Gelatine Manufacturers of Europe
Marc Vermeulen
4, Avenue E. Van Nieuwenhuyse
B - 1160 Bruxelles

Telefon: +32 (0) 2676-74 46
Telefax: +32 (0) 2676-73 32
E-mail: mve@gelatine.org