Jellies

The role of gelatin in pudding is mainly reflected in the following aspects:
1. Gel Structure: Gelatin is a key ingredient in pudding to form a stable gel structure. It is partially hydrolyzed from collagen, which dissolves into a colloidal solution when heated in water and forms a gel when cooled, providing a firm shape and elasticity to the pudding.
2. Improve taste: Gelatin can improve the taste of pudding, giving it good elasticity and delicate texture. It locks in moisture and gives the pudding a silky feel in the mouth.
3. Stability: Gelatin increases the stability of the pudding, allowing it to maintain its shape and texture during storage and transportation.
4. Water-holding capacity: Gelatin molecules are able to absorb a lot of water, which allows the pudding to remain moist and soft during the making process.
5. Easy to digest: Gelatin itself is edible and easily digestible in the human body, making it suitable for people of all ages.
6. Transparency: High-quality gelatin can make the pudding show good transparency and increase its aesthetics.
7. Plasticity: Gelatin allows the pudding to form different shapes and designs during the making process, adding variety and appeal to the pudding.
8. Low cost: Gelatin is generally less costly than other thickeners and stabilizers, making it more cost-effective in commercial production.
9. Vegan alternatives: For people who don't consume gelatin, plant-based gelatin, such as gelatin made with pectin or seaweed extract, can be used as an alternative to make vegan pudding.
10. Preservation effect: The gel structure formed by gelatin helps to preserve freshness and prolong the shelf life of the pudding.
11. Flavoring and coloring: Gelatin pudding can be easily added with a variety of seasonings and food colorings to suit different tastes and visual needs.
Overall, the role of gelatin in pudding is multifaceted, it not only provides the basic structure and texture of the pudding, but also helps to enhance the overall quality and appearance of the pudding.