Gelatine is considered to be one of the most versatile food ingredients today. Even though gelatine is a highly purified protein its use is dominated by the multiple functionalities provided as a food ingredient. Gelatine has a unique profile of technological properties: it acts as a gelling and binding agent as well as a builder and stabilizer for foams and emulsions. Despite its popularity, however, the industry’s understanding of the fundamental properties of gelatine has begun to erode during the last few years… and its true potential remains unexploited.
Gelatine, Basic Know How of a Fantastic Ingredient