In ice-cream production, the same function is utilized: Gelatin stabilizes heterogeneous suspensions and dispersions, and enhances the formation of very fine crystals, thus help reduce coarse crystallization. Here, multifunctional compounds of different gelatin types with tailored properties can be used. This enhances product storage stability and melting properties – perfect for low-calorie frozen desserts and fat-free ice creams. Also in confectionery products, gelatin controls the recrystallization of sucrose. In photographic applications, gelatin acts as a carrier for light-sensitive coatings