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Food Gels pp 233–289Cite as

Gelatine

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Abstract

Of all the hydrocolloids in use today surely none has proved as popular with the general public and found favour in as wide a range of food products as gelatine. A sparkling, clear dessert jelly has become the archetypal gel and the clean melt-in-the-mouth texture is the characteristic that has yet to be duplicated by any polysaccharide. Despite its apparently unfashionable status, more gelatine is sold to the food industry than any other gelling agent. It is relatively cheap to produce in quantity, and there is a ready supply of suitable raw material.

Keywords

  • Isoelectric Point
  • Imino Acid
  • Glucose Syrup
  • Confectionery Product
  • Gelatine Solution

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Johnston-Banks, F.A. (1990). Gelatine. In: Harris, P. (eds) Food Gels. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0755-3_7

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  • DOI: https://doi.org/10.1007/978-94-009-0755-3_7

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