In ice-cream production, the same function is utilized: Gelatine stabilizes heterogeneous suspensions and dispersions, and enhances the formation of very fine crystals, thus preventing coarse crystallization. Here, multifunctional compounds of different gelatine types with tailored properties can be used. This enhances product storage stability and melting properties – perfect for low-calorie frozen desserts and fat-free ice creams. Also in confectionery products, gelatine controls the recrystallization of sucrose. In photographic applications, gelatine acts as a carrier for light-sensitive coatings
