What does gelatine go into?

1. Desserts: Gelatin is a common ingredient in many desserts, including fruit jellies, panna cotta, Bavarian creams, mousses, and trifles. It provides structure and stability to these desserts, preventing them from becoming runny or collapsing.

2. Meat and Fish Dishes: Gelatin can be used as a gelling agent to make aspic, a savoury jelly that can be filled with meat, fish, vegetables, or other ingredients. It is also sometimes added to meat and fish dishes to improve texture and moisture retention.

3. Candy: Gelatin is used in the production of gummy bears, marshmallows, and other types of candy. It gives these candies their chewy texture and prevents them from becoming too hard or brittle.

4. Glazes and Coatings: Gelatin can be used to create glazes for cakes, pastries, and other desserts. It can also be used to make coatings for meat and fish dishes, which helps to lock in moisture and add flavour.

5. Soups and Sauces: Gelatin can be used as a thickening agent in soups and sauces, adding body and richness without adding extra calories or fat.

6. Cosmetic and Pharmaceutical Products: Gelatin is used in a variety of cosmetic and pharmaceutical products, such as facial masks, hair conditioners, and skincare creams. It is valued for its ability to hold moisture and provide a smooth, silky texture.

7. Photographic Films and Papers: Gelatin was historically used as a binding agent in photographic films and papers, helping to hold the light-sensitive emulsion in place.

8. Industrial Applications: Gelatin has various industrial uses, including as an adhesive in bookbinding, as a clarifying agent in wine and beer production, and as a sizing agent in the textile industry.