Formulating gelatin free products

P.L. Buwalda

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

4 Citations (Scopus)

Abstract

Gels are applied in many systems in particular in foods. Gelatin is the most common of all gelling agents. In the food industry there is a long quest for replacing gelatin. This chapter focuses on a more application by application approach where a dominant property of gelatin is matched with a specific starch derivative. Looking from the market backwards to the ingredient, it is obvious that starch and gelatine are competing over similar applications and functionalities in those applications. Where in the 1950s and 1960s many applications came about that employed gelatin as the gelling agent of choice, it was readily available and easy to use; now the balance is shifting towards gelling starches. The reasons are animal origin of gelatin, availability, religious groups, and so on. With new functionalities of starch employing ‘friendly’ modification techniques, starch is catching up in the traditional gelatin arena of gelling and texturizing.
Original languageEnglish
Title of host publicationFood Texture Design and Optimization
EditorsYadunandan Lal Dar, Joseph M. Light
Place of PublicationChichester, UK
PublisherWiley
Pages93-107
ISBN (Electronic)9781118765616
ISBN (Print)9780470672426
DOIs
Publication statusPublished - 2014

Keywords

  • Gelatin
  • Gelatin free products
  • Gelled foods
  • Gelling agents
  • Starch
  • Texturizing

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