Gelatin, a natural polypeptide polymer derived from animal collagen, is widely used as a stabiliser in the food industry due to its unique physical and chemical properties. This paper provides an overview of the application of gelatin as a food stabiliser and its effectiveness in different food systems, including its use in emulsions, foams, gelling and as an edible packaging material. In addition, it discusses research progress in improving the function of gelatin through physical, chemical and enzymatic modification.

The use of stabilisers in the food industry is crucial for improving the texture, stability and shelf life of foods. With its good biocompatibility, low cost and excellent emulsifying, film forming, foaming and gelling properties, gelatin has become one of the most important stabilisers in the food industry. These properties enable gelatin to play a key role in various food products such as dairy products, confectionery, bakery and meat products.

Basic properties of gelatin

Gelatin is produced by partial hydrolysis of collagen under acidic or alkaline conditions or by enzymatic means. It is a high molecular weight amphiphilic polymer containing numerous amino acids such as glycine, proline and hydroxyproline. The amphiphilicity allows gelatin molecules to form helical structures in aqueous solutions, which then form stable gel networks by physical cross-linking on cooling.

The use of gelatin in food stabilisation

Gelatin plays an important role in the stabilisation of various food products. Firstly, it forms a protective layer at the oil-water interface, stabilising emulsions commonly found in confectionery, dairy products and spices. The concentration, molecular weight and pH of gelatin have a significant effect on its emulsifying stability. In food foam systems such as mousse and ice cream, gelatin improves foam stability by increasing the elasticity and stability of the liquid film. In addition, the addition of gelatin can reduce foam bursting, thereby improving overall product quality. Gelatine's gel network properties make it ideal for use in jelly, fudge and confectionery, providing characteristic flavour and texture while retaining water. In addition, gelatin is used in edible packaging materials such as films and coatings to extend shelf life and provide physical protection for foods - an application that has gained attention due to its environmental friendliness and biodegradability.

As a multifunctional food stabiliser widely used in industry, further research should focus on developing more efficient modification methods that are environmentally friendly, while exploring the potential of gelatin in novel food systems to broaden its range of applications.

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