• Question: why is gelatine used in mousse,haribos and other sweets and desserts?

    Asked by roflatop to Amy, Drew, Julia, Kimberley, Sara on 20 Jun 2011.
    • Photo: Amy MacQueen

      Amy MacQueen answered on 19 Jun 2011:

      Gelatin is a gelling agent – so basically it is there to give the thing its texture and keep it together in a jelly-like sort of way. It is also sometimes used in food because it bulks them up without really adding many calories…apparently. Its a bit disgusting to think that your haribo came from cow hooves!

    • Photo: Sara Imari Walker

      Sara Imari Walker answered on 20 Jun 2011:

      Hello again roflatop!! Amy’s correct! Gelatine is usually used for texture. It’s used because it doesn’t denature in water, i.e. it maintains its nice jelly texture no matter what dish you put it in!

    • Photo: Julia Griffen

      Julia Griffen answered on 20 Jun 2011:

      Gelatin… makes think think and set… like Jelly!

    • Photo: Kimberley Bryon

      Kimberley Bryon answered on 20 Jun 2011:

      As the others said gelatine is what gives things their jelly like texture. You can use different gelling agents though such as agar agar and pectin, these are vegetarian and made from plants, if you don’t fancy eating gelatine.

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