Abstract
The foaminess power and the emulsification effect of edible gelatin are important factors for making foods. The authors obtained the following results on these factors. Better foaminess and greater jelly strength attended each other on the gelatin with jelly strength higher than 550g, whereas no correlation between foaminess and jelly strength was observed on the gelatin with its jelly strength less than 550g.
A similar relation was obtained between the ash content and foaminess.
It seems that the foaminess relates to the manufacturing process of gelatin and to the quality of its raw material.
It was interesting that the emulsification effect was observed only when the gelatin and polyphosphate coexisted.
