Key benefits of gelatine include its binding, emulsifying, and stabilising properties, along with it’s high water-holding capacity. 

Key functions and benefits:

• Film forming in the manufacturing of capsules 
• Thermo-reversible and stabilises foams – mousses and whipped confectionery
• Assists the conservation and protein content of meat emulsions
• Assists with texture, smoothness and fat replacement 
• Assists clarification and reduces turbidity in beverages – wine, beer, apple juice
• Prevents recrystallisation of sucrose in marshmallows