Gelatin extender

摘要

The present invention is directed to a setting system for use in the making of gelatin desserts comprising gelatin and an anionic hydrocolloid gum wherein the weight ratio of gelatin to anionic hydrocolloid gum is approximately 250-375:1. Through the use of such a setting system, lower gelatin use of up to 10% or more can be realized while achieving an increase in gel strength of up to about 20%.