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Inthe frozen foods, gelatin jelly can be used as agents, gelatin gels, thelower the melting point, soluble in hot water with the characteristics of theentrance that is commonly used in the production of meal with jelly, jellyand other food. Gelatin can also be used to make jellies, gelatin gels, buthave not yet melted in the warm syrup will not crystalline, warm jelly hasbeen stirred in the clot can be broken again after the formation of jelly.Gelatin as a stabilizer can be used for ice cream, ice cream production, therole of gelatin in ice cream is to prevent the formation of coarse-grainedice, maintaining the organization and reduce the melting rate of fine.
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