Application of Gelatin in Pastry filling & Coating
Application of Food Gelatin in Pastry filling & Coating
1. Pastry Fillings
| Function | Benefit |
|---|---|
| Thickening agent | Provides body and structure to fillings like custards, fruit purees, mousses |
| Stabilizer | Prevents separation of ingredients and syneresis (water leakage) |
| Texture enhancer | Gives a smooth, creamy, and melt-in-the-mouth consistency |
| Heat-sensitive gel | Allows fillings to set when cooled but melt pleasantly in the mouth |
Examples:
Fruit fillings in tarts
Chocolate ganache or cream layers in cakes
Custards and Bavarian creams
Mousses and whipped fillings
- Natural protein from collagen (usually bovine or porcine origin)
- Clean, neutral taste that doesn’t interfere with other flavors
- Thermoreversible: melts when heated, sets when cooled
- Customizable gel strength depending on bloom value and dosage
2. Pastry Coatings (Glazes and Jellies)
| Function | Benefit |
|---|---|
| Shiny finish | Used in mirror glazes and fruit glazes for a glossy, attractive appearance |
| Protective layer | Prevents drying, oxidation, or discoloration of fruits and fillings |
| Flavor carrier | Can be combined with fruit juices, purees, or liqueurs for enhanced taste |
| Mild setting agent | Forms a thin gel layer that holds its shape while remaining delicate |
Neutral glaze on fruit tarts
Chocolate or fruit mirror glazes on cakes and entremets
Apricot glaze over Danish pastries
Considerations：
Not suitable for vegetarian/vegan products (alternatives include agar-agar or pectin)
Must be bloomed and fully dissolved in warm liquid for optimal functionality
Sensitive to extreme pH (e.g., very acidic fruit fillings may need adjustments)
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