Desserts

Edible gelatin is an ingredient used in many kinds of desserts – not only by food manufacturers, but also in kitchens around the world.

Desserts

Edible gelatin is an ingredient used in many kinds of desserts – not only by food manufacturers, but also in kitchens around the world.

Its easy usability and wide range of functionalities open the door to fun, creative and perfect desserts. It sets quickly and also enhances the color and clarity of desserts.

Gelatin prevents the formation of coarse-grained ice crystals in products, keeps the texture delicate, and reduces the melting rate.

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Frozen sweets - Ice cream

Gelatin is a traditional stabilizer in the frozen confectionery industry, especially in the production of ice cream.
- Ice cream is a multiphase system that contains liquids, gases and solids.
- The air bubbles in the ingredients are dispersed into a continuous liquid phase containing ice crystals, milk proteins, solid fat globules, lactose crystals and soluble salts, leaving them in a stable dispersed system.
- Gelatin can stabilize frozen dessert products and resist the deterioration of products caused by thermal changes in free water.
- When ice cream is melted and re-frozen, gelatin reduces the strength of water to form ice crystals and prevents ice cream from forming a rough texture containing ice chips.
Pastry filling and coating

You can create delicious desserts with gelatin-based pastry filling and coating solutions.
- Gelatins are ideal ingredients for pastry fillings and coatings because of their excellent foaming, coating and stabilizing properties.
Dessert enhancer

Their gelling and water-binding properties, combined with their ability to enhance brightness and transparency, make them ideal ingredients for creating jelly desserts.
- Its easy usability and wide range of functionalities open the door to fun, creative and perfect desserts.
- It sets quickly and also enhances the color and clarity of desserts.
Flavored milk

In recent years, flavored milk has become increasingly popular as a ready-to-eat sweet.
- Gelatin combined with other stabilizers can make the product obtain typical elastic structure, prevent whey precipitation and prolong the shelf life of the product.
- In products such as jellies and other aerated sweets, the use of gelatin results in good foaming and highly stable dispersion of air bubbles, giving the product the appearance of typical churned sweets.

Production Process

The world's leading gelatin production equipment and production process, the production is fully automated and precisely controlled to ensure the high quality and stability of gelatin products and the high efficiency and energy saving of the production process.

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