ABALONE GELATIN

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CONFECTIONERYPRODUCTSINCONCEIVABLEWITHOUTGELATIN

Gelatin isamulti-talented ingredient. Itsgelling,stabilizing,emulsifying,texturizing,thickeningandbinding functionalities are complementedby numerous characteristics thatmake it irreplaceable intheconfectioneryapplications.

Powerful functionalitiesandpropertiesofGelatinhelpstocreateinnovativeandhealthyfoodswhilemaintainingtheirtaste,textureandshelfstability.Itcanbeusedaloneor incombinationwithothertexturizers to manufacture products such as gummy bears, wine gums, pastilles, yogurt gums,depositedliquorice,fruitchews,etc.Gelatinecanbecharacterized indifferentwaysandprimarilybyits gelling power and thermoreversibility. As a protein, Gelatine has the unique ability to form athermoreversiblegelwhenthesolutioniscooled,butwhichsubsequentlyliquefieswhenheated.ThisisthemostimportantpropertyofGelatineandthekeytoavastrangeofconfectioneryapplications.

Anaturalprotein

Gelatin isobtainedthroughpartialhydrolysisofcollagencontainedinanimalskinsandbones.It isanaturalprotein food typically consistingof85%protein, 13%waterand2%mineralswithacalorificvalueof370kcalper100g.

NutritionalValue

Gelatin is a fully digestible proteinwith a calorific value of 4 kcal/g. It contains 18 different amino-acids, including 8 of the 9 essential amino-acids that are essential to our body.Only tryptophan ismissing.Itisparticularlyrichinglycine,prolineandhydroxyproline,which,together,representalmost50%ofthecompositionofthemoleculeCleanlabelingredient

Gelatin isafoodingredientandnotafoodadditivewithanE-Number.Today’sconsumersaremoreand more conscious about the components used in their daily products. The request for so-called“cleanlabelling”isgrowing.Gelatinasanaturalfoodstuffmeetsthisdemandperfectly.

37DegreesCentigrade–AndTheGelatinFunCan

Begin

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UniqueIngredientUniqueFunctionalities

GELATIN-AUNIQUEINGREDIENTWITHUNMATCHEDFUNCTIONALITIES

Binding&Thickening

Gelatineactsasanexcellentbinderandthicknerinawiderangeofconfectioneryproducts.Itcanbe used tomanufacture products such as sugarpaste, deposited liquorice, fruit chews, etc.Binding and thickening are the most importantproperties of Gelatine and the key to a vastrangeofconfectioneryapplications.

Gelling

Gelatine can be characterized in different waysand primarily by its gelling power andthermoreversibility. As a protein, Gelatine hasthe unique ability to form a thermoreversiblegel.This is the most important property ofGelatine and the key to a vast range ofconfectioneryapplications.

Texturizing

Gelatine is an important texturizer in a widerange of confectionery products. It can be usedaloneorincombinationwithothertexturizerstomanufacture products such as gummy bears,wine gums, pastilles, yogurt gums, depositedliquorice,fruitchews,etc.

Meltingatbodytemperature

Melting point of gelatin is close to bodytemperature, yielding a mouth feel far superiorto that of other fat substitutes andmaintainingthepleasureofeatinghealthyfoods.

Whipping&Coating

In aerated confectionery, dragées and coatedchewing gums, gelatine acts as an excellentwhipping and coating agent, giving products apleasantmouthfeel, a feeling of indulgence andlong-lastingflavorrelease.

Stabilization&Emulsification

Gelatine isusedinconfectioneryproductsfor itsemulsifying properties. A small quantity ofGelatineisusedtoimproveemulsificationandtostabilizethetextureofthefinishedproduct.

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LetGelatinmelt–thensimplyenjoy

LOWSUGARCONFECTIONERYPRODUCTSWITHOUTGELATIN?THISISHARDTOIMAGINE.

Formanyyears,theaimoftheconfectionery industryhasbeentoreduceoreventototallyreplacesugarandcornsyruptoproduceproductsthatarenoncariogenic,suitablefordiabeticsandifpossiblereduced in calorie content. As a result of its unrivalled gelling properties, Gelatine is the idealingredient to reformulate lighter confectionery and yet give a similar texture to that of traditionalcandy.

Thesubstitutionofsugarandcornsyrupbysugarsubstitutessuchassugaralcohol(polyol)requiresarobustgellingagent.OnlyGelatinecanperformthisfunctionwithoutcompromisingtextureandavorrelease.Duetothepoorimageofsugaralcohols/polyols,aproportionofthesesugarsubstitutesisreplacedbybulkingagentswithapositiveimagesuchaspolydextrose,oligofruc-tose...Onceagain,Gelatine is the best candidate as far as gelling and providing a similar texture to traditional sugarconfectioneryareconcerned.

Asconfectioneryisanindulgenceconsumersarenotpreparedtocompromiseontasteand/ortextureso theconfectionery industry returns to itsoriginal valuesmakingconfectionerywithagreat taste,pleasant textureand now including, lastbut not leastahealthy aspect. Introducing fruit juice, fruitpulp, vitamins, calcium, hydrolyzedcollagen... is yetanotherchallenge for the gellingagent.Againthe performance of Gelatine as gelling agent is unique giving a texture similar to traditional sugarconfectionery.

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GELATININCONFECTIONERYAPPLICATIONS

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JELLY&AERATEDCONFECTIONERY

Marshmallows

Aeratedconfectionerycanbedened asanaeratedgelled product containing a mixture ofcarbohydrates,mainlysugar,differenttypesofcornsyrup, whipping and/or stabilizing agents, avor andcolor.Theaeration techniqueenablesa liquid tobetransformed into a foamby incorporating a certainvolume of air in the form of nely divided bubbles.Aeratingtheproductleadstoashortertexture,modication of the mouthfeel,a change in color, anddecreasedsweetness.

A typical example of aerated confectionerycontaining Gelatine is marshmallow. This productgenerally contains between 3 and 4% high gel-strength Gelatine. Lower gel-strength Gelatine canbeusedathigherconcentrations(upto5to6%),butwillresultinchewiernishedproducts.

GummyBears

Gelatine jelly confectionery can be de ned asa highly concentrated mixed sugar/corn syrupmassmixture thathasbeen formed intoagelbyaddingGelatine.Themassismainlycomposedofsaccharose, glucose syrup, other types of sugar(i.e. invert sugar, dextrose), Gelatine, acid, avorandcolor.Thebestknownexampleisthegummybear.

Do you know why gummy bears are one of themost successful sweets worldwide? It’s thegelatine: it provides the shiny, crystal clearappearance, the elastic texture, the tendermeltingsensationinyourmouthandthatintenseflavor release. No other ingredient could everreplicatethefunctionalityofgelatine.

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CHEWY

CONFECTIONERY

Fruitchews

These confectionery products arecharacterized by low aeration, a hightotal soluble solids content, andincorporation of fats. Gelatine is usedin these products for its emulsifyingproperties, its foaming action, toimprove chewability, and to controlcrystallizationofthesaccharose.

Toffee

Toffees are manufactured from amixtureofmilk,sugar,cornsyrup,fatsandavors,towhicha “frappé”canbeadded following concentration of thesugars.AsmallquantityofGelatineisused to improveemulsi cationand tostabilizethetextureofsofttoffees.

Nougat

Nougat comprises a mixture ofsugars, corn syrup, in certain caseshoney, invert sugar and fats, withtheadditionofa“frappé”followingconcentra- tion. Gelatine is acomponent of this “frappé”, and isused to stabilize the texture of thenishedproduct.

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Confectioneryproductswithoutgelatin?Thisishardtoimagine.

Gelatin type or grade has to be carefully selected according to the confectionery products to be manufactured. Bovine or pig skin gelatins aregenerallyusedtoprepareconfectioneryproducts.Thetablebelowdescribesthemostappropriategelatinstobeused.

GELATININCONFECTIONERYPRODUCTS

Gel Viscosity

Jellyitemtobeoiledorsugarcoated

200 -

Color,clarity

6 - 9

GumWinegumLiquorice

150125100

Low

10 – 15 3 – 8 4 - 8

MarshmallowMeringues

250100

M

M

FoamingPowerFoamingPower

3 – 5 2 - 5

ExtrudedaeratedItemsChewycandy

125125

High –

M

FoamingPowerFoamingPower

3 – 7

0.5 – 2.5

CaramelsToffees

100

100

M

M

FoamingPower 0.2 – 1

0.2 - 1

ABALONETransformingLife

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