Stabilizing Agent: Gelatin can be used to stabilize whipped cream, preventing it from deflating and maintaining its shape.
Thickener: It adds thickness and body to fillings, such as fruit fillings for pies or tarts.
Binder: Used in cheesecakes to help hold the ingredients together and create a smooth texture.
Gloss: Gelatin can be used to create a glossy finish on baked goods, like fruit tarts or glazes for cakes.
Jellies and Mousses: Gelatin sets liquids, creating firm yet delicate textures in desserts like jellies, mousses, and panna cotta.
