Savoury, Meat and Fish Products

Gelatin  is widely used in meat products for decorative savoury jellies for pates and for the coating and glazing of ham and other cooked meat and sausage products giving these products an attractive appearance. The jelly layer also helps to prevent drying out at the product surface providing an anti-desiccant effect. Besides improving the appearance, gelatin, by virtue of its gelling ability, also improves the slicing characteristics by penetrating and filling any cavities in the meat tissue, especially where the bone has been removed.

Gelatin is also used in the manufacture of canned meat products where it serves to absorb the juices that are released during the retorting process. Using gelatin also enhances the protein balance of the final product. Gelatin selection criteria in canning applications is to use a gelatin with a high gel strength so it can withstand the thermal treatment applied during the sterilization process. Depending on the extent of sterilization and the gel strength selected, gelatin levels usually range from 0.5-5.0% w/w. Typical canned meat products using gelatin include canned ham, chicken, meat loaves, corned beef and tongues.
 
In the case of Aspic production, gelatin should have exceptional clarity, a light colour and high gel strength to withstand the heat treatment applied for extended shelf-life. Depending on the desired texture, gelatin grade and heat treatment used, aspic formulations contain gelatin levels typically between 5-20% w/w.

Gelatin is also used in emulsified meat products such as pates where it functions to stabilize the emulsification of fat, bind juices, and contributes to the structure and body of the product, preventing crumbling upon slicing.

Should you want more information on the application of gelatin in savoury products and mixes, meat or fish products, please contact the sales office in your region .