Gelatin is used to build a gel, stabilise texture or improve product structure depending on process conditions. Final selection must consider formulation, process, regulatory requirements and supplier specifications.

Benefits and selection criteria

• Texture building
• Potential for improved structure and cutting
• Wide range of systems
• Trials recommended for each matrix

Applications

• Desserts and confectionery
• Dairy products
• Fruit preparations
• Plant-based products

Specifications, grades, dosage, packaging and documents must be confirmed with our commercial team before validation.