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 water molecules, preventing baked goods from drying out. This is particularly advantageous for products like cakes and pastries, keeping them soft and fresh longer, reducing waste, and enhancing the overall eating experience.
Texture Enhancement:
Cakes: Contributes to a light, airy texture that makes every bite more enjoyable.
Cookies: Adds a pleasant chewiness, elevating both flavor and mouthfeel.
Pastries: Aids in forming flaky layers, defining their signature texture.
Shape Preservation: In items such as meringues and cream-filled pastries, gelatin ensures they hold their shape well during baking and storage, preserving their visual appeal.
3. Baking Applications
Cakes & Cupcakes: Gelatin stabilizes fillings (e.g., fruit compotes, cream cheese) and improves overall moisture, resulting in more delicious, moist products.
Cookies & Biscuits: Adds chewiness to varieties like oatmeal raisin or chocolate chip cookies; in gluten-free recipes, it binds ingredients to create cohesive dough.
Pastries & Pies: In puff pastries, it helps form layers; in pie crusts, it enhances crispness, making the pastry more enjoyable to eat.