Gelatine is a proteinaceous material obtained from animal connective tissue using hydrolysis in acidic (type A) or basic (type B) solution followed by hot water extraction. Gelatine is characterised according to the 'Bloom' gel strength and extraction process. It hydrates readily in warm or hot water to give low-viscosity solutions that have good whipping and foaming properties. Concentrated solutions containing up to 40% gelatine be made for use in confectionery. After cooling, the network of polypeptide chains associates slowly to form clear, elastic gels that are syneresis free. The slow setting rate enables processes such as aeration and depositing to be completed before gelation commences. The thermo- reversibility of gelatine gels gives them unique properties: the melting point is below 37C so they melt in the mouth to give smooth textures with excellent flavour release. Gelatine is used in a wide range of food, pharmaceutical and photographic applications. Food products include jelly candies and aerated confectionery, yogurt and other cultured desserts, dairy desserts and creams,low-fat spreads,canned meat products,water dessert gel sand decorative
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