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Gelatine in aspics

Decorative jellies

Jellies are widely used for coating and decorating hams, pates, etc… Conventional jellies on a gelatine base or jellies prepared with type B gelatine and carrageenan are used for this application. The latter combination gives a clear jelly with:

  • Reduced setting time
  • Increased gel strength
  • Higher melting point (the addition of 10 % carrageenan to the gelatine increases the melting point from 30 to 53°C)