1. Product Function Gelatin serves as a key clarifying agent and stabilizer in beverages. It binds to suspended particles (such as proteins or impurities) in liquids, enabling their removal through filtration—resulting in crystal-clear drinks. Additionally, it helps stabilize emulsions in creamy or flavored beverages (e.g., […]

1. Product Function Gelatin acts as a primary gelling agent and texture enhancer in desserts. It forms a stable, flexible network when dissolved in liquid, giving structure to soft desserts while balancing firmness and creaminess. Whether in silky panna cotta, jiggly jelly, or mousse, it

1. Product Function Gelatin functions as a vital texturizer and stabilizer in baked goods. It helps create a tender crumb, locks in moisture, and ensures baked items—from fluffy cakes to chewy cookies—maintain their shape. 2. Main Advantages Moisture Retention: Gelatin has the ability to trap