Français
3. Applications
3.1 The benefits of gelatin in food technology
Gelatin possesses special qualities sought after by industry to give specific textures. It belongs to the hydrocolloid family, whose main functions are to thicken, gel and stabilize. Thanks to its high swelling power, when immersed in cold water, it swells by absorbing 5 to 10 times its volume of water. These functional properties of thickening or gelling aqueous systems are the basis of its use in food applications.
...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Applications
The future of gelatin
Bibliography
Economic data
The global industry produced 255,000 tonnes of gelatin in 1999, with Western Europe predominating (44% of world production), followed by North America (21%), Asia and Australia (16%) and South America (15%) (tables 1 and
The Ultimate Scientific and Technical Reference
