Properties

Gelation & / or water-binding

Gelatine gel has excellent elasticity & smoothness. It is also infinitely thermo-reversible. The gel melts slowly, hence it is a boon to ice-cream industries with its superior melt-down properties.

Foaming

The excellent foaming abillities of Gelatine, along with its Film forming properties, are useful in the manufacture of marshmallows & ice-creams.

Emulsifying

The oil-soluble sections of the protein chain of Gelatine has the ability to emulsify water in oils. This is highly benificial to the dairy industry.

Colloidal protection against crystallization

As Gelatine is a colloid, it prevents crystallization. This property helps the ice-cream texture by preventing it from becoming grainy.