Creams and toppings can be stabilized with gelatine – a property that is also important in combination with other functionalities, such as foam forming or emulsifying. When it comes to cheese spreads or to creamy desserts, fillings or toppings, the required firmness can be adjusted with gelatine. With a higher level of firmness, they maintain their smooth and sharp contours and stay easy to slice, which is important when you think of beautiful pastries or cake fillings.

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