Applications of Banagel® Edible Gelatin
Banagel® Edible Gelatin is a versatile gelatin ingredient that can be applied across a wide range of food and confectionery products. With key functional properties such as gel formation, thickening, structure enhancement, and texture modification, Banagel® is suitable for developing a variety of food applications.
With different Bloom Strengths available, as well as options for particle size and other functional properties, Banagel® can be selected to meet specific formulation and processing requirements. This flexibility allows manufacturers to develop products with the desired texture, stability, and consistent quality.
Applications of Banagel® Edible Gelatin
- Jelly & Gummy
Gelatin is an important ingredient in jelly and gummy production. It helps create the gel structure and provides the desired elasticity, firmness, and chewiness.
Different Bloom strengths can be selected to adjust the firmness, elasticity, and texture of the final product according to the formulation and market requirements. - Marshmallow
Banagel® can be used in marshmallow production to help create and stabilize the foam structure, resulting in a soft, fluffy, and elastic texture.
Gelatin also helps the product maintain its shape while providing a smooth and pleasant mouthfeel. - Yogurt & Dairy Products
Gelatin can be used in dairy products such as yogurt to improve texture and consistency and increase product thickness.
It can help create a smooth and uniform texture while helping reduce liquid separation, depending on the formulation. - Ice Cream
In ice cream production, gelatin can help improve the product’s structure, texture, and stability, contributing to a smooth and creamy mouthfeel.
It can also help control ice crystal formation, resulting in a finer and more appealing texture. - Desserts & Bakery
Gelatin can be applied to a variety of desserts, including mousse, cheesecake, panna cotta, custard, and gel-based desserts, to help create structure and modify texture.
In bakery products, gelatin can also be incorporated into selected formulations to improve product structure and functional properties. - Whipped Products
Gelatin can help improve the stability of whipped products such as whipped cream and certain confectionery products. It helps maintain the product structure and shape for longer. - Meat Products
Gelatin can be used in meat products such as ham, sausages, and processed meat products to help improve structure, texture, and water-holding properties. - Supplements & Functional Foods
As a protein-based ingredient containing amino acids, gelatin can be incorporated into dietary supplements and functional foods in various formats, including powdered beverages, gummies, and protein-based products. - Gelatin Capsules
Gelatin is an important raw material for manufacturing hard gelatin capsules and softgel capsules for pharmaceutical and dietary supplement applications.
Its film-forming and molding properties make gelatin suitable for producing capsule shells with functional characteristics appropriate for different applications. - Edible Coating & Edible Film
Gelatin can be developed into edible films and coatings for certain food applications. It can form a protective layer over food products and help maintain product quality.
This application also offers potential for developing biodegradable food packaging and bio-based films, supporting the growing demand for more sustainable solutions in the food industry.
Why Choose Banagel® Edible Gelatin?
Banagel® focuses on providing gelatin solutions for a wide range of applications, with gelatin properties that can be selected to suit specific product formulations and manufacturing processes.
Key advantages include:
Versatile applications — Suitable for a wide variety of food and confectionery products.
Formulation flexibility — Different Bloom strengths and other properties can be selected according to application requirements.
Consistent quality — Supports reliable product development and manufacturing consistency.
Halal market support — Suitable for products requiring gelatin from sources that meet applicable Halal requirements and certification.
Product development support — Can be tested and optimized to achieve the desired functional and sensory characteristics.
Conclusion
Banagel® Edible Gelatin can be applied across a wide range of products, including jelly, gummies, marshmallows, yogurt, ice cream, desserts, bakery products, meat products, capsules, and edible films.
With its functional properties, including gel formation, structure enhancement, texture modification, and film-forming capability, gelatin is a versatile ingredient that enables product developers to create innovative food products and improve existing formulations.
Banagel® — Gelatin Solutions for Your Innovation.
