In the food industry, gelatin is used in confectionery products such as jelly sweets, meat products, dairy, and desserts. It can be used in low-fat products to replace texture and mouthfeel that is lost with the removal of the fat. In beverages, gelatin can be used as a clarifying agent in beers and wines and can also be added to smoothies to enhance the texture.
Dispersion of gelatin using conventional agitators can be slow and difficult to process, especially at higher concentrations due to its tendency to form lumps when added to water. Agitators do not produce sufficient shear to rapidly break agglomerates down, leading to long mixing times and low yield
We review how to overcome the problems of the dispersion of gelatin using conventional agitators by using a high shear mixer which can dramatically speed up this process, operation.