DESSERT
Gelatin is well-known for its characteristics in dessert applications such as gel formation, aeration and binding ability.
It is used for chilled and frozen desserts and fresh cake.
APPLICATIONS
JELLIES
PUDDING
MOUSSE / BAVARIAN CREAM
FUNCTIONS
- GEL FORMATION
- AERATION
- WATER RETENTION
- TEXTURE IMPROVEMENT
OTHER AVAILABLE INGREDIENTS
GELLING AGENTS, PECTIN, STABILIZERS, THICKENERS
