| PROPERTIES ..... |
| Gelation & / or water-binding |
Gelating
gel has excellent elasticity & smoothness. It is also infinitely
thermo-reversible. The gel melts slowly, hence it is a boon to icecream
industries with its superior melt-down properties. |
Foaming |
The
excellent foaming abillities of Gelatine & Film forming properties
are useful in the manufacture of marshmallows & icecreams. |
Emulsifying |
The
oil-soluble sections of the protein chain of Gelatine has the ability
to emulsify water in oils. This is highly benificial to the dairy
industry. |
Colloidal
protection against crystallization |
As
Gelatine is a colloid, it prevents crystallization. This property
helps the ice-cream texture by preventing it from becoming grainy. |
| Various uses of Gelatine |
With
every new research, Gelatine is found to be of increasing use in
modern times. Today, it has changed the faceof food, pharmaceutical
& photographic Industries. |
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