Edible Gelatin

Gelatin's smoothness, flexibility, and ability to melt in the mouth make it a widely-used ingredient in jelly, chocolates, gum, and various other desserts. Because of its foaming properties and excellent surface tensile strength it is also used in marshmallows, toffee, and souffles. It also has strong adhesiveness and helps bind sausage and ham. Finally, gelatin finds its way into ice cream, clear juice, wine, and other diverse foods. Although the properties of edible gelatin differ by user and application, generally these gelatins have a gel strength of 80-200 Bloom, a viscosity of 20-40 mps, while in the case of Jelly or Marshmallows, gelatins over 200 Bloom are used.