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Gelatine

  • Chapter
Food Gels

Part of the book series: Elsevier Applied Food Science Series ((EAFSS))

Abstract

Of all the hydrocolloids in use today surely none has proved as popular with the general public and found favour in as wide a range of food products as gelatine. A sparkling, clear dessert jelly has become the archetypal gel and the clean melt-in-the-mouth texture is the characteristic that has yet to be duplicated by any polysaccharide. Despite its apparently unfashionable status, more gelatine is sold to the food industry than any other gelling agent. It is relatively cheap to produce in quantity, and there is a ready supply of suitable raw material.

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Authors and Affiliations

  1. Gelatine Products Limited, Sutton Weaver, Runcorn, Cheshire, WA73EH, UK

    F. A. Johnston-Banks

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  1. Unilever Research Laboratory, Colworth House, Sharnbrook, MK44 1LQ, Bedford, UK

    Peter Harris

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Johnston-Banks, F.A. (1990). Gelatine. In: Harris, P. (eds) Food Gels. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0755-3_7

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  • DOI: https://doi.org/10.1007/978-94-009-0755-3_7

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