What is the primary function of gelatin in confectionery products?

The primary function of gelatin in confectionery products is to act as a gelling agent. Gelatin is a protein derived from collagen, which is obtained from animal sources, and it has the ability to form a gel when dissolved in warm liquid and subsequently cooled. This property is crucial in many types of candies, such as gummies and marshmallows, where a specific texture is desired.

By forming a gel, gelatin provides the distinct chewy or firm texture that enhances the overall mouthfeel of these confections. This gelling ability not only helps in setting the shape of the candy but also contributes to its stability and moisture retention, making the finished product more appealing and enjoyable for consumers.

While sweetness, flavor enhancement, and texture improvement are important aspects of confectionery, they are not the primary function of gelatin. Instead, gelatin's role in creating that desirable gel-like structure is what makes it a vital ingredient in many confections.