Foods Items

Production of Marshmallows & Meringues

Gelatin plays a key role in creating the light, airy texture and stable structure of marshmallows and meringues. Its ability to form a thermo-reversible gel is essential in gummy candy production — with gummy bears being one of the most iconic examples in the food industry.

In these applications, gelatin’s additional properties such as foam formation, emulsifying and binding are equally important. These functions help achieve the desired texture, volume and consistency in sweets.

Gelatin also contributes to elasticity, chewability and shelf stability, ensuring that confections remain fresh, enjoyable and visually appealing over time.

Production of Jellies & Jams

Gelatin plays a vital role in crafting high-quality jellies and jams, offering the perfect balance of firmness and tenderness that consumers expect. Its ability to create a smooth, elastic texture enhances both mouthfeel and visual appeal, making products more desirable on the shelf and in taste.

High-grade gelatin ensures clarity and transparency, while also stabilizing the structure to prevent jellies and jams from becoming too runny or overly firm. It supports consistent flavor release, reduces syneresis (liquid separation) and maintains product integrity over time — all essential for premium results.

With proper viscosity and a neutral pH, gelatin dissolves easily during production, improving yield and reducing processing time. These benefits translate into better product consistency, higher efficiency and stronger brand trust — especially in competitive food markets.

Confectionery Products

Gelatin is a key ingredient in many confectionery preparations, especially in ready-to-use powder mixes that include sugar, flavorings and colorants. When dissolved in water, gelatin acts as a gelling agent, binding with the liquid to create a smooth, transparent gel-like structure — essential for products like jellies and molded sweets.

It’s also widely used in fruit tart glazes, where the gelatin coating preserves freshness and prevents oxidation. This not only enhances shelf life but also maintains the visual appeal and texture of the fruit toppings.

With a melting point close to body temperature, gelatin provides a pleasant mouthfeel and helps release flavors more effectively. Its functional properties make it a versatile choice for creating high-quality, flavorful and visually appealing confectionery products.

Dairy & Ice Cream Products

Gelatin is fully compatible with milk proteins, making it an ideal stabilizer for a wide range of dairy products and frozen desserts. It helps achieve smooth, uniform consistency in items like yogurt, cream cheese and ice cream — enhancing both texture and shelf stability.

In yogurt, gelatin not only improves body and mouthfeel but also prevents syneresis, the unwanted separation of water from the product. This ensures a creamy, cohesive texture that consumers expect from high-quality dairy items.

Because gelatin is fat- and sugar-free, it’s also used in low-calorie formulations such as light margarine. It replaces fats while preserving the rich taste and consistency typically associated with full-fat products — offering a healthier alternative without compromising flavor.

Meat Industry

Gelatin is widely used in the meat industry to enhance both the appearance and functionality of processed meats. When applied as a coating to cooked ham, sausages and other meats, it creates a glossy, appetizing finish while preserving freshness and preventing oxidation.

Beyond surface application, gelatin is also used inside de-boned meats to improve structure and slicing quality. In canned meat products, it helps absorb excess liquids released during steam sterilization, ensuring a cleaner, more cohesive final product.

Gelatin’s high bloom strength and excellent transparency make it ideal for producing aspics and molded meat dishes. Its ability to retain moisture, stabilize emulsions and improve texture makes it a versatile and valuable ingredient across a wide range of meat formulations