Gelatin is a GRAS (generally recognized as safe) food ingredient

Food for thought

As concern about fats in our diet grows, food manufacturers are using gelatin as an ingredient in many more foods and confections because of gelatin’s special advantages.

Special traits of gelatin

Gelatin is a natural, shelf stable, fat free food. Two of gelatin’s most desirable properties are its melt-in-the-mouth characteristics and its ability to form thermo reversible gels. Gelatin is an ideal food additive for many kinds of food because of its neutral taste along with its unique characteristics in emulsification, binding, stabilization and gelling.

Different commercial grades

Commercially available gelatin ranges from 50 to 300 grams and is generally free from chemical additives, preservatives, flavors and added colors.

Food Applications include:

Gummy Candies	Icings
Marshmallows	Fat replacement
Ice cream	Pate
Yogurt	Sausage
Fillings	White Clarifier

Recommended Gelatin Bloom and Use Levels

Food Ingredient	Gelatin Bloom	Use levels
Lozenges	50-100	.5-1.0
Dairy Products	150-250	.2-1.0
Gelatin Desserts	175-275	7-9
Gummy Bears	200-275	7-9
Frozen Foods	225-250	0.1-0.5
Marshmallows	225-275	1.7-2.5