Gelatin Desserts

Dessert gels include ready-to-eat products and  dry blended powdered mixtures (gelatin, sugar, colour, flavour and acid) known as jelly crystals. Jelly crystals are prepared at home by dissolving the crystals in hot water and then cooling by refrigeration to form a clear jelly product.

The ability of gelatin to form thermo reversible gels with a melting point around body temperature results in the unsurpassed, pleasant mouthfeel and flavour release unlike that provided by other hydrocolloids.

Gelatin's high degree of solubility, together with its strong water binding properties, produces gels of excellent clarity with no syneresis.

The final dessert texture, gel strength and speed of setting is controlled by the concentration and the characteristics of gelatin in terms of bloom strength and viscosity. The performance of gelatin in water based dessert gels is influenced by the pH of the formulation which depends on the levels and combination of acids and buffer salts used to achieve the desired flavour impact.

Should you want more information on the application of gelatin in gelatin desserts, please contact the sales office in your region.