Gelling agents gelatin

The water present in the gel framework can be completely removed with some gelling agents. Gelatin sheets, acacia tears, and tragacanth ribbons are generally prepared by removal of water from their respective gel matrix. These dehydrated gel frameworks are called as xerogels. 

Gelatin is very familiar as the gelling agent in Jell-O desserts. It is also used to thicken yogurt, sour cream, and ice creams. In its dried form it is used to make the dissolvable capsules that make medicines easier to swallow. 

Gelling agents under appropriate conditions self-associate to produce a three-dimensional structure. Some gelling, as with gelatine, is thermo-reversible while others, such as with high methoxyl pectin, is irreversible. Apart from the effects on the texture of the product an irreversible gelling agent is more of a problem in the factory since it cannot readily be recycled. 

Pectin does have some compatibility with other gelling agents. In particular it is used in conjunction with gelatine. Pectin suppliers claim that up to 25% of the gelatine can be replaced without significantly altering the texture. The benefit of the replacement is of course purely... 

Gelatine Thermoreversible gelling agent Protein Bovine or porcine hides or bones... 

The important points in using gelatine are that it is thermally labile and must not be boiled, particularly in the presence of acid, and the stoving temperature for gelatine sweets must be lower than with other gelling agents otherwise the gelatine browns. 

Gelatin Water-control Stabiliser Gelling agent Pork or beef hides, bones and skins... 

Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature. 

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