date:Nov 07, 2018
s, baked goods and snacks, according to the company.
Gelatin, too, contributes protein to baked goods. However, the main reason for its use is its multiple functionalities. In addition to possessing thermo-reversible gelling behavior, gelatin has excellent binding and whipping functions. It also acts as a stabilizer and emulsifier, making gelatin useful in fillings and frostings, according to Heather Arment, Gelita marketing coordinator for North America.
Bakers are also investigating the use