Edible gelatine is essential for gummy bears, wine gums, jelly babies, chewy toffees, marshmallow wafers, liquorice, chocolate marshmallows and many other treats. It gives them elasticity, the right degree of chewiness and a long shelf life. For light-as-air sweets, gelatine allows the foam to form and stabilises it for the transport and storage of the products.

A cake without gelatine? This is hard to imagine. Because gelatine stabilises the butter cream and cream filling, makes it easy to cut without collapsing and increases the shelf life. Industrially manufactured cakes can be frozen and defrosted without any problems – thanks to powdered, leaf or instant gelatine.

Dairy products are very popular. Gelatine plays an important role in their preparation and in the development of ever more new varieties. The right dose and the right type of gelatine ensure creamy-light yogurts or more solid dairy products, such as curd cheese and more.

In chucks and jelly, gelatine ensures a delicious appearance. Many sausage or black pepper blimp varieties are protected from drying out with a protective coating of gelatine.
In fish products, gelatine is mainly used in the manufacture of jelly products. Here, gelatine protects against light and oxygen as well as enhancing appearance.

Gelatine also raises our drinking delight. Wines, juices, cider and, in some countries, beer are subjected to a gelatine treatment to clarify them. In the process, gelatine responds with the tannic acid and caustic substances and absorbs cloudy elements that then sink to the bottom and can be separated from the drink.