Gelatin’s functionalities and properties

1. Gelling: Unmatched thermo-reversible gelling power — gels when cooled and liquefies when reheated, with bloom values ranging from 75 to 300
2. Foaming: Enhances and stabilizes texture by forming small bubbles in liquids or solids 
3. Film forming: Converts liquid solutions into thin, pliable films, crucial for capsules and confectionery coatings 
4. Thickening and water-binding: Adjusts product texture and binds water, preventing exudation, especially in dairy and low-fat foods 
5. Emulsifying and stabilizing: Disperses immiscible liquids and creates stable systems, extending shelf-life 
6. Adhesion and fining: Helps ingredients stick together and clarifies beverages by absorbing haze-forming constituents 

Properties

With distinctive properties, gelatin is a versatile, essential ingredient. Its properties include:

1. Compatibility with human tissue: Natural food product, easily digestible pure protein providing 8 of the 9 essential amino acids
2. Melting at body temperature: Melts around body temperature for excellent mouthfeel and intense flavor release
3. Natural protein: Clean label ingredient, non-allergenic, cholesterol-free, purine-free, fat-free and totally digestible
4. Thermo-reversibility: Gels when cooled and liquefies when heated, with rapid and repeatable transformations
5. Transparency: Forms a flavorless and transparent gel or flexible film when hydrated, giving elasticity, softness, brightness and transparency to jellies and desserts