This process produces a clear gelatin solution. The spaghetti is then put onto a dryer belt, which has a continuous supply of filtered dry air to obtain a dry gelatin at the point of discharge. The extractions are crushed and screened to obtain the desired granular size end product. No two bathes will be identical. The various extractions will be blended and grouped to give a consistent commercial batch quality that will comply with the specification.
Fish gelatin has a yellowish color while bovine gelatin remains clear.
Gelatin is used a bonding agent, to bond the free water in the product to the other ingredients. Gelatin is used as a stabilizer, the foam should not collapse before the product gelling can take place. Gelatin is used as a foaming agent by reducing surface tension it enables the introduction of air into a material. Gelatin is often combined with other gelling agents to obtain a particular texture or characteristic. Other gelling agents include agar, pectin, gum arabic, modified starch, carrageenan, gellan gum, alginates, etc.