# Analysis of the Effect of Vegetable Broth Addition to a Gelatin
## 1 Introduction
High-Bloom gelatin typically has higher melting and gelation points, a shorter gelation time in the final product, and a lighter color and more neutral odor and taste. Stronger gel strength also means that less gelatin is needed to obtain the desired gel hardness in the finished product [15]. Gelatin is currently the most commonly used hydrocolloid in the world. Forecasts indicate that by 2025, the value of the gelatin market will exceed USD 5 billion, reaching a projected USD 6.7 billion by 2027 [16]. In the food industry, gelatin is used to formulate food as a gelling agent, stabilizing agent, and/or emulsifier, and to create packaging films and coatings to preserve food and extend its shelf life [17]. Plasticizers and additives are also added to coatings. Plasticizers are non-volatile compounds with low molecular weight, added directly to mixtures, forming coatings. This type of substance includes, for example, glycerol, sorbitol, and sucrose. Adding a plasticizer results in more flexible and stretchable coatings, which reduces coating cracking and shrinkage during handling and storage. In addition to their barrier properties against moisture and gases, food coatings can act as carriers of antimicrobial substances. Additionally, coatings may contain antioxidants, flavors, dyes, enzymes, and nutrients [3]. Such an additive may be bullion, which affects the properties of coatings and additionally increases the attractiveness of the product [18]. Coatings obtained based on beef gelatin with the addition of beef broth are characterized by good extensibility and lower solubility in water. The mere presence of broth in gelatin films changes the microstructure of the films and also causes them to become thinner. Properly designed and produced food plays a key role in the everyday lives of consumers. The use of edible coatings based on gelatin with the addition of vegetable broth for packaging freeze-dried vegetable bars may be an innovative solution that increases the attractiveness of freeze-dried products because one of the interesting aspects in food innovation is the development of products that not only provide valuable nutrients, but also offer innovative and attractive forms of consumption. In this context, freeze-dried vegetable bars coated with edible coatings represent an excellent research area that combines aspects of healthy eating. Examining the influence of the addition of vegetable broth and the method of applying the coating on freeze-dried food will provide valuable information on the possibilities of packaging freeze-dried food in edible coatings. The aim of this study was to analyze select physical properties of vegetable bars coated with a coating based on pork gelatin with or without the addition of vegetable broth. The scope of work included developing the composition of edible coatings based on pork gelatin with or without vegetable broth and coating freeze-dried vegetable bars by dipping or coating them with edible foil. Then, selected physical properties of the coated vegetable bars were analyzed, based on water activity and dry substance content, porosity, and microscopic analysis.