Collagen for Gummies Applications   Collagen gummi...

With its exceptional gelling, foaming, stabilizing, thickening, binding and emulsifying functionalities, gelatin can be used to create a wide range of textures and flavors in gelatin candy and marshmallows.

Our gelatin and collagen have key advantages in a variety of dairy applications, thus helping to achieve this goal. They help prevent syneresis, improve foaming and stabilize the porous structure. Small amounts of added gelatin will make it impossible for dairy lovers to resist the soft, creamy texture.

Gelatin is a highly functional ingredient in the dessert industry, prized for its ability to create smooth, stable gels and deliver rich, satisfying textures. It is a natural protein derived from collagen and is widely used in both traditional and modern dessert applications due to its versatility and ease of use.

Gelatin is a key ingredient in pastry fillings and coatings, where it plays an essential role in providing stability, gloss, texture, and structure.

Gelatin is widely used in the alcoholic beverage industry—primarily as a fining agent to clarify and stabilize drinks such as wine, beer, and cider. It helps remove haze-causing substances like proteins, tannins, and yeast by forming flocs that settle out of the liquid. Gelatin is valued for its effectiveness, natural origin, and compatibility with other fining agents.

Gelatin is widely used in the meat and processed meat industry for its gelling, binding, stabilizing, and water-retention properties. It improves texture, juiciness, sliceability, and shelf life in a variety of meat products such as hams, sausages, canned meats, and aspics.

In winemaking, gelatin is a traditional and highly effective fining agent used to clarify and stabilize wines—especially red wines. It works by binding with tannins, phenolics, and proteins, forming flocs that settle and can be removed through racking or filtration. Gelatin improves clarity, reduces astringency, and softens mouthfeel without stripping aroma or flavor when used correctly.

Gelatin is an effective natural coating agent for meat and meat products. It forms a thin, edible film that enhances appearance, improves moisture retention, reduces oxidation, and can serve as a carrier for functional ingredients such as flavors, antimicrobials, or antioxidants.

Gelatin is a natural protein derived from collagen, primarily from animal connective tissues such as skin, bones, and tendons (commonly from pigs, cattle, or fish).

Gelatin is the key functional ingredient in marshmallow production. It provides the structure, stability, and texture that define a marshmallow’s unique airy, spongy, and melt-in-the-mouth characteristics. As a natural hydrocolloid, gelatin acts as both a gelling and foam-stabilizing agent, making it essential for high-quality marshmallow production.