Candy additives
According to reports, more than 60% of the world's gelatin is used in the food and confectionery industry. In candy production, gelatin is used to produce toffee, protein candy, marshmallows, marshmallows, crystal flower gummies, gummy candies and other soft candies. Gelatin has the function of absorbing water and supporting the skeleton. After gelatin particles are dissolved in water, they can attract and interweave with each other to form a laminated network structure, which condenses as the temperature drops, allowing sugar and water to completely fill the gaps in the gel. , so that the soft candy can maintain a stable shape and not deform even if it bears a large load. The general amount of gelatin added in candies is 5% to 10%. The best effect is achieved when the amount of gelatin in crystal flower gummies is 6%. The amount of gelatin added to gummy candies is 6.7%. In nougat, it is 0.6% to 3% or more. The amount added to the thick syrup of candy slime is 1.5% to 9%, and the ingredients of sugar-flavored lozenges or date candies are required to contain 2% to 7% gelatin. In candy production, gelatin is more elastic, tough and transparent than starch and agar. Especially when producing soft candies and toffee with sufficient elasticity and full shape, high-quality gelatin with high gel strength is needed.
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Frozen food improver
In frozen foods, gelatin can be used as a jelly. Gelatin jelly has a low melting point, is easily soluble in hot water, and melts in the mouth. It is often used to make table jelly, grain jelly, etc. Gelatin can also be used to make jelly. Gelatin jelly will not crystallize in warm but unmelted syrup. Warm jelly can re-form jelly after the clot is broken up. Gelatin can be used as a stabilizer in the production of ice cream, ice cream, etc. The role of gelatin in ice cream is to prevent the formation of coarse ice crystals, keep the structure delicate and reduce the melting speed. To get good ice cream, the amount of gelatin must be just right. The general dosage of gelatin in ice cream is 0.25% to 0.6%. Good ice cream can be made with any gelatin strength, but different strengths must be matched with corresponding concentrations.
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Meat product improver
Gelatin is added to meat products as a gelling agent and is used in the production of wild boar, aspic, canned ham, noodles, veal, ham pies, canned meat and Zhenjiang delicacies, etc., increasing the output and quality. Gelatin can also act as an emulsifier for some meat products, such as emulsifying the fat of meat sauce and cream soup, and protecting the original characteristics of the product. In canned foods, gelatin can also be used as a thickening agent. Powdered gelatin is often added, or a thick jelly made of one part gelatin and two parts water can be added.
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Beverage clarifier
Gelatin can be used as a clarifier in the production of beer, fruit wine, wine, juice, rice wine, almond milk drinks and other products. Its mechanism of action is that gelatin can form flocculent precipitates with tannins. After standing, the flocculent colloidal particles can adsorb, agglomerate, and clump together with turbid matter to co-precipitate, and then are removed by filtration. For different drinks, gelatin can be used with different substances as needed to achieve different effects. For example, in the production process of mulberry juice, gelatin needs to function as a clarifying agent together with tannin and silica gel. For almond milk drinks, gelatin can be used as a composite thickener together with sodium alginate to make a milk drink with unique flavor and excellent taste. For different drinks, the amount of gelatin added is also different. In fruit juice drinks, the amount of gelatin added is 2% to 3%. When clarifying bayberry juice, an aqueous solution containing 1% gelatin is used. An aqueous solution containing 0.5% gelatin is used in beer clarification. The dosage of gelatin in clarified wine is 0.1~0.3g/L. In the production of tea beverages, gelatin can be used with different substances for different tea beverages to achieve the purpose of improving the quality of tea beverages. For example, in the preparation process of dark tea, the combined effect of gelatin and silica can prevent the dark tea beverage from becoming turbid due to long-term storage. In the preparation process of green tea, after being treated with a mixture of gelatin and vinylpyrrolidone, green tea cold drinks can obtain good palatability.
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Food coating materials
In recent years, Japan and other countries have increasingly used gelatin for food coatings. Coating gelatin on the surface of food has the following advantages:
When two different foods are combined, coating gelatin can inhibit the browning reaction.
Prevent food from absorbing moisture and becoming stiff. Coating edible gelatin on the surface of powdered and granular sugars can prevent the sugars from absorbing moisture and avoid agglomeration.
It can make the surface of food shiny and improve the quality of food.
It can prevent food spoilage and oxidation. The coating formed by gelatin with a concentration of 10% to 15% is suitable for ham, cured meats, sausages, cheese, etc., which can prevent food spoilage and extend the shelf life of food.
Gelatin serves as a stabilizer to prevent the product from shrinkage and deformation.
Preservation effect: Add gelatin solution to the sugar solution for soaking fruits and vegetables to form a film on the surface of fruits and vegetables, which can ensure the freshness and natural flavor of the food.
In food production, gelatin can also be used to make cakes and various icings. Due to the stability of gelatin, this icing will not seep into the pastry even on hot days when the liquid phase increases, and it can also control the size of the sugar crystals. Gelatin can also be used to make colored beads for ice cream, sugar-free cans, etc. In food packaging, gelatin can be synthesized into gelatin film. Gelatin film is also called edible packaging film and biodegradable film. It has been proven that gelatin film has good tensile strength, heat sealability, high gas barrier, oil barrier and moisture barrier properties. The biodegradable film synthesized by Chen Jie and others using gelatin is mainly used for fruit preservation, meat preservation, food packaging or direct consumption.