Preparation of reversibly gelling gelatin with increased bloom number for use in food products, e.g. jelly, by partially cross-linking the gelatin with the aid of cross-linking enzyme

摘要

Preparation of a reversibly gelling gelatin with increased bloom number involves partially cross-linking the gelatin with the aid of a cross-linking enzyme. An Independent claim is also included for a composition comprising a reversibly gelling gelatin with increased bloom number.