Gelatin is a common ingredient found in many food products. It has been used for centuries to give foods texture, binding properties, and a pleasant taste. Gelatin is typically derived from either animal sources such as collagen or fish bones, or vegetarian sources such as seaweed extract. However, people are often surprised to see just how many common food products contain gelatin.
Bovine Gelatin vs Vegetarian Gelatin
Gelatin made from bovine sources is most commonly found in food products. This type of gelatin is derived from the collagen inside animal bones, skin, and connective tissue. Vegetarian gelatin, on the other hand, is derived from seaweed extract and starches such as potatoes and tapioca. When choosing between bovine gelatin and vegetarian gelatin, it is important to consider any dietary restrictions or allergies.
Food Products That Contain Gelatin
Gelatin is used in a variety of food products, including:
Marshmallows – Firstly, marshmallows are a classic food product that contains gelatin. The fluffy texture of marshmallows has made them one of the most popular desserts worldwide.
Yogurt – Depending on the product, yogurt can also contain gelatin. Gelatin is added to yogurt to create a thicker texture and stabilise the product.
Jello – Jello is a type of dessert made with unflavored gelatin and flavoured syrup. The combination creates a delicious treat that can be enjoyed alone or paired with fruit.
Cakes – Gelatin is also commonly used in cakes to thicken the batter and give it structure. It can also be used to create unique cake decorations.
Ice Cream – Gelatin is often used in ice cream as a stabiliser. It helps to prevent ice crystals from forming and maintains the creaminess of the product.
Candy and Gummies – Perhaps the most common use of gelatin is in candy and gummies. This ingredient gives these treats their chewy texture and makes them easier to shape.
Why is Gelatin So Important?
Gelatin is an important ingredient in many food products because it has a wide range of functional properties. It can be used to thicken, bind, and give structure to products; it also gives food items a unique texture that people enjoy. Additionally, gelatin can be used as a stabiliser to keep foods from separating or spoiling.
The importance of gelatin in food products cannot be overstated. It is an essential ingredient in many desserts, jellies, yogurts, ice creams, and sauces. Perhaps the way to see the value of gelatin is to imagine these products without it; they would be much less enjoyable. For example, gelatin acts as a stabiliser in ice cream by preventing the formation of large crystals, which would make it hard and unappetising. Meanwhile, yoghurt without gelatin would be runny and lack the thickness that makes it enjoyable.
Gelatin is also used to make jelly, marshmallows, and other candies. It provides structure and texture, which allows these products to remain chewy without separating or spoiling. If they didn’t have gelatin, they would quickly become a lumpy mess.
Gelatin is also used in many savoury dishes – it’s often added to soups and sauces to give them a thicker consistency, making them more enjoyable to eat. In addition, it’s used in products such as pate, sausage, and luncheon meats to give them a better texture.
With all this in mind, you should now see why food products containing gelatin are so popular and why they can be found in almost every supermarket. From breakfast cereals to ice cream, gelatin provides texture and stability to many products.
