... in Meats, 4.Dairy products, 5.Low fat and 'Lite' foods.1.Confectionery,2.Gelatin Desserts,3.Gelatin in Meats,4 ... .Dairy products,5.Low fat and 'Lite' foods. Specifications:jelly strength:80bloom~240bloom (6.67%) viscosity:20~50mps ... serves as an important food additive. Its functions, such as freezing, stabilization, foaming, emulsification and thickening, as well as adjustment of ...