Confectionery

Gelatin is one of the most commonly used ingredients in confectionery production, playing a crucial role in enhancing the texture, consistency, and overall structure of sweets. As a natural protein derived from animal bones, skin and connective tissues, gelatin is widely used in products like soft candies, marshmallows, toffees, Turkish delight, and gummy candies due to its gelling and thickening properties.

In confectionery, gelatin provides elasticity and resilience, ensuring that products remain soft and flexible without hardening. It also helps extend the shelf life of candies by preserving their freshness over time. Gelatin used in confectionery is heat-resistant, maintaining its stability during the production process.

In soft candies, gelatin creates a pleasant chewable texture, giving a satisfying melt in the mouth experience for the consumer. Additionally its foaming ability is key in products like marshmallows, where it helps maintain the light, airy structure.

Not only gelatin contributes to the texture of confectionery, but it also stands out as a low-calorie and nutritious ingredient. This allows confectionery manufacturers to develop tasty products that are also beneficial from a nutritional standpoint.

In conclusion, gelatin is an essential component in the confectionery industry, serving as a thickener, gelling agent, and texture enhancer. It improves the mouthfeel of products, ensures durability, and provides consumers with a better taste and texture experience.