How Food Additives Affect Food Grade Gelatin Compatibility and Gel Performance

Chemical Composition of Food Grade Gelatin Relevant to Additive Interaction

Food grade gelatin compatibility with food additives is first determined by the protein’s molecular composition and structural state. Gelatin is produced via partial hydrolysis of collagen, yielding polypeptide chains with an amino acid profile dominated by glycine, proline and hydroxyproline, with charged and polar residues distributed along the chain backbone. These residues form sites for hydrogen bonding, electrostatic interaction, hydrophobic association and metal chelation, which collectively govern gelatin’s response to acids, salts, sugars, hydrocolloids, preservatives and colorants in food matrices. The high glycine content supports chain flexibility and helix reformation during gelation, while carboxyl, amino and hydroxyl groups provide reactive sites that can undergo protonation, deprotonation, cross-linking or competitive binding by additives. For food formulators selecting edible gelatin for gummies, jellies, desserts, yogurts and coated confectionery, these compositional characteristics provide the foundation for predicting charge-related interactions, hydration competition and gel network sensitivity prior to pilot-scale trials.

The two most common food grade gelatin types differ in processing method and charge profile, and these qualitative differences can support grade selection when evaluating gelatin-additive interaction risk. The table below summarizes structural attributes relevant to formulation behavior; exact lot-specific values should be confirmed against the gelatin specification sheet, as molecular weight distribution and cross-linking degree vary with raw material source and processing conditions.

Qualitative structural comparison of Type A and Type B food grade gelatin for additive interaction assessment

Attribute	Type A gelatin	Type B gelatin	Formulation relevance
Typical processing origin	Acid-processed edible gelatin	Alkali-processed edible gelatin	Affects residue charge state and peptide chain profile
Isoelectric point character	Higher isoelectric point range	Lower isoelectric point range	Determines net charge at product pH and response to ionic additives
Charge behavior near common food pH	More likely to carry positive charge in acidic candy and fruit gel systems	More likely to carry negative or near-neutral charge in many neutral and mildly acidic foods	Influences electrostatic attraction or repulsion with anionic colorants, preservatives and hydrocolloids
Molecular weight distribution	Mixed high-, medium-, and low-molecular-weight peptide fractions; exact profile is grade-dependent	Mixed high-, medium-, and low-molecular-weight peptide fractions; exact profile is grade-dependent	Affects gel strength, viscosity, setting speed and sensitivity to hydrolysis
Cross-linking degree	Varies with raw material and hydrolysis extent	Varies with raw material and hydrolysis extent	Affects chain mobility, network rigidity and thermal stability
Response to ionic additives	More sensitive to anionic ingredient interactions when pH is below its pI range	More sensitive to cationic or protein-polyanion mismatches when pH is above its pI range	Helps predict haze, precipitation, coacervation or texture shift

Molecular weight distribution also plays a key role: food grade gelatin contains a blend of high, medium and low molecular weight peptide fractions, and the balance of these fractions influences network formation, solution viscosity and sensitivity to hydrolytic or aggregating conditions. Cross-linking degree, whether intrinsic from raw material and processing or modified during formulation, affects chain mobility and gel network stability. Taken together, amino acid composition, molecular weight distribution, isoelectric behavior and cross-link density define the structural basis for additive interaction patterns in food systems. Related classification context is available in Food Grade Gelatin Classification Standards.

Functional Properties of Food Grade Gelatin Driving Compatibility Behaviors

Food grade gelatin compatibility with food additives manifests functionally through a defined set of measurable properties that determine texture, stability and processing performance. The most widely referenced property is gel strength, commonly expressed as Bloom value. Bloom reflects the rigidity of a gelatin gel under standardized concentration and temperature conditions, and may change if additives alter chain association, hydration or hydrolysis. If an additive competes for water, causes a sharp pH shift or promotes peptide breakdown, gel strength retention may decline; if co-gelling or network-stabilizing interactions occur, the resulting texture may become firmer or more elastic. As Bloom value is sensitive to formulation components, compatibility assessment cannot rely solely on gelatin specification data.

Viscosity is another core functional property. Gelatin solution viscosity depends on concentration, temperature, molecular weight distribution and solute environment. Additives that alter hydration or chain conformation can increase or decrease viscosity retention during processing, impacting pumping, filling, coating and aeration performance. Gelling and melting temperature ranges are equally critical: gelatin forms thermoreversible gels, and additives that influence helix formation, hydrogen bonding or water availability can shift set temperature, melt temperature or the time required for structure development. Film-forming behavior is also relevant for confectionery, encapsulation and coating applications. When plasticizers, sugars, acids or other hydrocolloids are present, film flexibility, clarity, adhesion and barrier properties may change. The following table links core properties to common additive effects without assuming unsupported numeric thresholds; acceptable retention limits should be defined for each product matrix individually.

Functional properties of edible gelatin and typical additive-related changes observed in food systems

Functional property	Role in food systems	Typical additive effect	Observation endpoints
Gel strength / Bloom stability	Determines firmness, bite and shape retention in gummies, jellies and desserts	May decrease with acid hydrolysis or excessive water competition; may increase with selected sugar or co-gelling systems	Bloom or texture analysis, cut resistance, shape retention
Viscosity retention	Affects pumping, filling, aeration, coating weight and suspension of particulates	May increase with gums or high soluble solids; may decrease after chain degradation or excessive shear	Flow behavior, filling accuracy, coating uniformity
Gelling/melting temperature range	Controls setting speed, cooling requirements and mouthfeel	May shift with sugars, polyols, acids and blended hydrocolloids	Set time, meltaway texture, thermal stability
Film-forming behavior	Supports encapsulation, edible films and confectionery coating	May become more flexible with plasticizers or more brittle under low moisture or incompatible gum ratios	Film clarity, flexibility, adhesion, cracking

Compatibility outcomes therefore present as measurable shifts in gel strength, viscosity, thermal transition behavior and film performance, rather than a simple binary "compatible" or "incompatible" classification. These property shifts are especially critical for food manufacturers developing acidic fruit gummies, creamy desserts, shelf-stable jellies and coated confectionery, where texture expectations are tightly defined. Additional property testing guidance is available in Gelatin Functional Property Testing Guidelines.

Compatibility Performance of Food Grade Gelatin with Common Acidulants

Acidulants are widely used in gummy, jelly, dessert, beverage and coated confectionery systems, and gelatin-acid interaction is strongly pH-dependent. Performance in this category is influenced by acid type, addition level, mixing order, temperature, hold time and gelatin type. Citric acid, lactic acid, malic acid and phosphoric acid are frequently used to adjust tartness and pH, but poorly timed acid addition can reduce gel strength and viscosity by promoting hydrolytic cleavage of gelatin chains, particularly at elevated temperatures. Hydrolysis risk increases when acid is added to hot gelatin solutions and held for extended periods, as peptide bonds become more vulnerable under acidic thermal conditions. For acidic food products, formulators should verify pH, gel strength retention, viscosity change and stability in the actual product base rather than applying a universal threshold.

The structured comparison below outlines interaction mechanisms, typical risks and practical observation points for common food acidulants. As reliable pH thresholds, hydrolysis rates and gel strength retention percentages are matrix-specific and not provided as unified values, the table does not include fabricated numeric ranges; instead, it identifies parameters that must be validated through formulation testing.

Qualitative compatibility comparison of edible gelatin with common food acidulants

Acidulant	Interaction mechanism	Typical compatibility risk	Observation indicators requiring formulation-specific confirmation
Citric acid	Lowers pH; contributes chelating activity; can promote hydrolysis if added hot and held	Gel softening, faster set or altered texture in fruit gummies, local pH shock if added undiluted	Final pH, gel strength retention, setting behavior, clarity, shelf-life texture
Lactic acid	Lowers pH with milder sensory acidity; can influence protein charge in softer gelled or cultured dessert systems	Gradual network weakening under prolonged acidic heating; texture plasticity change	Viscosity retention, gel firmness, syneresis, flavor balance
Malic acid	Lowers pH with sharp fruit flavor profile; affects hydrogen-bonding equilibrium in gelatin gels	Firmness loss at high addition levels or with poor temperature control; sourness-texture imbalance	pH trend after addition, Bloom or texture change, surface exudate
Phosphoric acid	Strong acidulant that can depress pH rapidly; contributes ionic strength change	Local over-acidification, rapid hydrolysis if added hot, potential haze or graininess if poorly mixed	Mixing uniformity, pH gradient, gel strength loss, visual haze

Each acidulant therefore requires targeted process control rather than simple ingredient approval. Citric acid is widely used in fruit-flavored gelled products and is generally manageable when added late in the process at lower temperatures; lactic acid is common in milder, softer systems; malic acid supports sharper fruit notes; and phosphoric acid requires careful dilution to avoid rapid pH depression. In all cases, key decision data for acidic gelatin products include pH after addition, gel strength retention, viscosity stability and visual quality over shelf life. Application context for acidified systems is available in Gelatin Application in Acidic Food Products.

Compatibility Performance of Food Grade Gelatin with Common Sweeteners and Texturizers

Sweeteners and texturizers directly influence water availability, chain mobility and network structure, making them key drivers of phase separation in gelatin systems. These ingredients determine whether a confection or dessert delivers the desired chew, elasticity, clarity, meltaway profile or shelf-life stability. Sucrose, high fructose corn syrup, sorbitol, xanthan gum, carrageenan and pectin are frequently used with edible gelatin, but their effects are not uniform: some increase firmness, some soften the gel, some improve suspension and some raise syneresis risk if ratios are not properly balanced. As exact phase separation thresholds and syneresis rates depend on concentration, pH, ions, total soluble solids and processing, the comparison below identifies observed interaction trends and the checks required during formulation development.

Interaction profile of edible gelatin with common sweeteners and texturizers in food systems

Ingredient	Typical interaction result with gelatin	Common application context	Compatibility limit indicators to test
Sucrose	Reduces free water; often increases gel firmness and chew; can slow hydration if added too early or at very high levels	Gummies, jellies, marshmallows, fruit snacks	Hydration completeness, setting speed, firmness, stickiness
High fructose corn syrup	Controls moisture and solubility; often softens texture and improves pliability at higher replacement levels	Chewy candies, dessert gels, beverage jellies	Softening degree, moisture retention, clarity, microbial stability
Sorbitol	Acts as humectant and plasticizer; can reduce water activity but may depress firmness or create surface stickiness at high use levels	Sugar-free or reduced-sugar gummies, soft capsules, coatings	Gel firmness, surface tack, syneresis, chew flexibility
Xanthan gum	Increases low-shear viscosity; improves suspension of particulates; may create rheological mismatch or grainy texture if overused	Fruit preparations, filled desserts, acidified gels with pulp	Viscosity build, suspension stability, mouthfeel, phase separation
Carrageenan	Can form mixed or synergistic gels under suitable ionic conditions; may alter sliceability and heat stability; can cause texture mismatch or brittleness if poorly balanced	Dessert jellies, gummy confectionery, water-gel systems	Gel elasticity, syneresis, brittleness, thermal stability
Pectin	Competes for water and may require specific pH/calcium conditions; can create firmer, shorter texture or induce mixed-network effects in acidic fruit systems	Fruit jellies, acidified gummy products, fruit-based centers	Clarity, setting behavior, syneresis, gel bite, layering

Texturizers such as xanthan gum, carrageenan and pectin are often used with gelatin to modify rheology, suspend particulates or improve heat stability, but compatibility is system-dependent. Xanthan gum is particularly useful when pulp or fine solids must remain suspended, while carrageenan and pectin can shift gel character away from the classic gelatin meltaway profile. Syneresis, or water release from the gel, may increase when sweetener-hydrocolloid-gelatin ratios create unstable networks. Formulation-specific testing remains necessary to define acceptable texture and stability windows. Confectionery formulation context is available in Gelatin Use in Confectionery Product Formulation.

Compatibility Performance of Food Grade Gelatin with Common Preservatives and Colorants

Preservatives and colorants are typically used at relatively low levels, but they can still cause significant compatibility issues when pH, ionic charge, solubility or dispersion conditions are unfavorable. Risks in this category usually present as precipitation, haze, color shift, specking, uneven coating or apparent fluctuation in preservative distribution within the finished matrix. Potassium sorbate and sodium benzoate are common preservatives used in acidic food systems, while natural and artificial food colorants define visual appeal in gummies, jellies, dessert toppings and coated confections. As precipitation thresholds, color degradation rates and preservative efficacy retention are matrix-specific and not available as unified numeric values, the risk structure below focuses on observable problems, likely triggers and quality checks that support formulation decisions.

Compatibility risk structure for edible gelatin with common preservatives and colorants

Ingredient group	Common problem	Typical trigger conditions	Inspection and testing indicators
Potassium sorbate	Haze, surface film, local precipitation or uneven preservative distribution	High local concentration, abrupt pH shift, inadequate predissolution, addition to overly cold or viscous gelatin base	Clarity, visual haze, pH after addition, storage stability, analytical preservative verification when required
Sodium benzoate	Precipitation, benzoic acid formation risk under unfavorable pH, specking or flavor distortion	Low pH without proper dilution, poor mixing, incompatible addition order	Visual inspection, pH control, solubility check of stock solution, flavor assessment
Natural water-soluble colorants	Fading, browning, shade shift or clouding	Low pH, high temperature, light exposure, prolonged storage, protein binding	Color measurement, clarity, storage under light and temperature stress
Artificial water-soluble colorants	Shade shift, uneven color or dye-protein clouding near solubility or charge limits	High color concentration, unfavorable charge match with gelatin type, poor dissolution	Color uniformity, haze, spectrophotometric comparison if available
Lake or dispersed colorants	Specking, sedimentation, streaking or uneven coating	Insufficient dispersion, incompatible carrier, low mixing intensity, high viscosity before addition	Surface appearance, coating uniformity, sedimentation observation, dispersion microscopy where available

Natural and artificial food colorants present distinct compatibility concerns. Water-soluble colors generally distribute more easily in gelatin systems, but they may fade or shift shade under low pH, high temperature, light exposure or prolonged storage. Lake pigments or less soluble color forms may require more careful dispersion to avoid specking, sedimentation or uneven coating. Protein-binding interactions can also affect color appearance: charged dye molecules may associate with gelatin chains, changing hue intensity or producing cloudiness if solubility limits are exceeded. Preservative efficacy retention may be indirectly affected if gelatin or other macromolecules restrict distribution, though this must be verified in the actual product rather than assumed from ingredient chemistry. Mitigation typically involves predissolving preservatives and colorants in appropriate carriers, adding them at the coolest practical stage, avoiding extreme local concentration, and checking clarity, color uniformity and stability over shelf life. Shelf-life stability context is available in Gelatin Shelf Life Stability Optimization.

Testing Methods for Evaluating Gelatin-Additive Compatibility in Food Formulations

As food grade gelatin compatibility with food additives depends on the complete formulation environment, standardized testing should be conducted prior to scale-up. Rheological testing is a core method for evaluating how additives alter flow and gelation behavior. Controlled shear measurements can identify changes in apparent viscosity, shear thinning or thickening behavior, setting time and structure recovery after processing. Small-deformation oscillatory testing can track the development of elastic and viscous moduli during cooling and heating, providing insight into network formation and thermal stability when acids, sugars, hydrocolloids or preservatives are present. These methods are useful for comparing formulations under matched concentration, temperature and pH conditions.

Gel strength measurement remains a direct performance test for gelled products. Using standardized sample preparation, temperature conditioning and penetration geometry, developers can detect Bloom or texture changes caused by hydrolysis, co-gelling or water competition. Phase separation observation is equally important: samples should be inspected visually and instrumentally for haze, sedimentation, layering, specking or surface exudate after setting and during storage. Syneresis testing measures expelled water under controlled storage or stress conditions, helping identify unstable networks created by incompatible hydrocolloid, sugar or acid combinations. Accelerated stability testing, using elevated temperature or controlled storage cycles appropriate to the product category, can reveal delayed color change, texture softening, precipitation or water loss that may not appear immediately after mixing. The following protocol framework helps QC and R&D teams select practical endpoints for gummies, jellies, desserts and coated systems.

Practical testing framework for evaluating gelatin-additive compatibility in food formulations

Test method	Primary question answered	Key observations	Typical use in food development
Rheological testing	How do additives change flow, viscosity and gel network development?	Viscosity shift, setting behavior, elastic/viscous modulus change, structure recovery	Pumping/filling assessment, texture design, process scale-up
Gel strength measurement	Does the blend retain acceptable firmness after additive addition?	Bloom or penetration force change, softening, firming, brittleness	Gummy, jelly and dessert specification setting
Phase separation observation	Do ingredients remain uniformly distributed?	Haze, layering, sedimentation, specking, graininess	Beverage jellies, fruit gels, coated fillings, colored systems
Syneresis rate observation	Does the gel release water during storage or stress?	Surface moisture, shrinkage, expelled liquid weight or visual rating	Shelf-life stability, packaging selection, texture retention
Accelerated stability testing	Do defects emerge under simulated storage stress?	Color change, texture loss, precipitation, off-flavor risk signals	Shelf-life screening before full production

Practical protocols should combine instrumental measurement with visual and sensory-relevant endpoints to ensure results reflect actual food processing and shelf-life conditions rather than isolated laboratory parameters. For food manufacturers and bulk ingredient evaluation teams, this approach links laboratory data to production decisions such as depositing temperature, cooling time, packaging requirements and acceptable lot-to-lot variation. Testing standards context is available in Food Additive Compatibility Testing Standards.

Best Practices for Optimizing Gelatin-Additive Compatibility in Food Processing

Optimizing food grade gelatin compatibility with food additives relies less on a single ingredient specification than on controlled processing sequence and environmental management. A primary best practice is to hydrate gelatin fully before introducing incompatible or stress-inducing ingredients. Gelatin should be dispersed and swollen in clean water according to formulation requirements, then dissolved at controlled temperature to produce a uniform solution before other components are incorporated. Mixing order is critical: sugars and syrups are often combined before or with gelatin in a manner that maintains hydration balance, while acids, preservatives, colors and flavor components are typically added later and at lower temperature to minimize hydrolysis, precipitation or volatile loss. Direct addition of concentrated acid to hot gelatin should be avoided.

Temperature control is essential throughout processing. Gelatin solutions should be held only within the range required for processing and for the shortest practical time, especially when pH is acidic. Excessive heat and long hold times increase the risk of chain degradation and loss of gel strength. pH adjustment should be performed gradually with well-diluted acid or buffer solutions, with gentle mixing to avoid local pH extremes. Shear force should also be controlled: high shear may be necessary for dispersion, but excessive or prolonged shear after gel network development begins can damage structure, reduce viscosity or create texture defects. When combining gelatin with other hydrocolloids, each ingredient should be hydrated properly before mixing to prevent clumping, fish-eyes or phase separation. Preservatives and colorants should be predissolved or predispersed in compatible carriers before addition to improve uniformity. The following processing guidance summarizes practical controls for common food production environments without specifying proprietary process conditions.

Processing controls for improving gelatin-additive compatibility in food production

Process factor	Recommended control direction	Reason	Typical products affected
Mixing order	Hydrate gelatin first; add sugars/syrups in a controlled sequence; add acids, colors, flavors and preservatives late	Reduces hydrolysis risk, improves uniformity and avoids local concentration shock	Gummies, jellies, fruit snacks, desserts
Temperature control	Use the lowest practical temperature for dissolving and holding; avoid prolonged hot holds after acid addition	Minimizes peptide degradation and viscosity or Bloom loss	Hot-filled gels, deposited candies, coated centers
pH adjustment timing	Dilute acid before addition; adjust pH after gelatin hydration and near the end of thermal processing when possible	Prevents local over-acidification and rapid hydrolysis	Acidic gummies, fruit jellies, beverage jellies
Shear management	Use sufficient shear for dispersion, but reduce aggressive shear once hydration and blending are complete	Prevents chain damage, air incorporation and texture defects	Marshmallow systems, aerated desserts, high-viscosity fillings
Ingredient preparation	Predissolve preservatives and colors; prehydrate gums separately when used	Reduces specking, haze, fish-eyes and phase separation in gelatin systems	Colored candies, coated products, hydrocolloid-blended gels

These process adjustments help maintain gel strength, clarity, texture and stability without relying on unsupported generic parameters. For food production teams, the goal is to translate formulation data into repeatable batching behavior to ensure consistent texture across gummy, jelly, dessert and coating applications using the same gelatin grade. Processing parameter context is available in Gelatin Processing Parameter Guidelines for Food Production.

Common Compatibility Failure Modes and Troubleshooting Approaches

Gelatin-additive compatibility failures in food systems usually present as texture defects, visual defects or stability problems, rather than catastrophic reaction events. Weak gel structure is one of the most common failure modes, and may occur when acid is added too early or at too high a temperature causing hydrolysis, when gelatin is under-hydrated, when sugar or polyol levels excessively alter water availability, or when incompatible hydrocolloid ratios disrupt gelatin network formation. Phase separation may appear as layering, haze, graininess or suspended particles, often caused by charge interactions, poor hydration, insufficient mixing or solubility limits of preservatives or colorants. Syneresis presents as surface moisture, weeping or shrinkage, and is commonly linked to unstable mixed networks, excessive acid, improper sugar balance or rapid cooling. Color change or uneven color can result from poor color dispersion, pH-induced shade shift, protein-dye binding or degradation during heating and storage. Off-flavor development may arise from degraded ingredients, excessive hold time, preservative imbalance or flavor interaction with the protein matrix. Troubleshooting should follow a structured sequence: verify ingredient levels and weighing, review addition order, measure pH and temperature records, assess mixing and shear conditions, and compare defective batches against a stable control using the testing methods outlined earlier. Defect troubleshooting context is available in Gelatin Product Defect Troubleshooting Guide.

Quality Control and Inspection Regimen

A practical quality control regimen helps detect compatibility problems before they reach full production. Incoming edible gelatin should be verified against relevant specification attributes such as Bloom, viscosity, moisture, particle size and microbiological condition, as lot-to-lot variation can alter additive response. Other ingredients, especially acidulants, hydrocolloids, colors and preservatives, should also be checked for identity, solubility and condition before batching. During processing, operators should monitor solution temperature, hold time, pH after each critical addition, mixing speed and visual uniformity. After depositing or filling, set samples should be inspected for gel firmness, clarity, color dispersion, surface moisture and any signs of precipitation or graininess.

Storage checks are equally important. Finished product samples should be examined at defined intervals for syneresis, texture softening, color shift, haze, sedimentation or flavor change. Packaging and storage conditions should be controlled, as moisture migration and temperature fluctuation can amplify compatibility weaknesses. When a defect appears, retain samples from each stage of production—gelatin solution, post-sugar mix, post-acid mix and finished product—to enable isolation of the point of failure. This staged inspection approach reduces guesswork and supports targeted correction rather than broad reformulation.

Testing Methods and Characterization Protocols

Failure investigation should use the same characterization methods employed for initial compatibility screening, applied comparatively between good and defective batches. Gel strength measurement under standardized preparation and temperature conditions can confirm whether weak texture is caused by true network degradation or by processing variation. Viscosity testing at matched temperature and concentration helps identify hydrolysis, improper hydration or excessive shear damage. Rheological profiling can further reveal whether gelation onset, melting behavior or elastic modulus has shifted after additive addition.

Visual and physical stability tests are essential for evaluating phase separation and syneresis. Samples should be observed in transparent containers immediately after setting and after controlled storage, with documented ratings for haze, layering, specking and expelled moisture. Color measurement can quantify shade change when colorants are implicated, while pH verification helps identify acid addition errors or buffering imbalance. When preservative or color precipitation is suspected, simple dilution, filtration or solubility checks on additive stock solutions can reveal preparation errors. The most effective troubleshooting protocol compares one variable at a time—addition order, temperature, pH, concentration or shear—to identify the root cause without confounding changes to the full formulation.

Conclusion

Food grade gelatin compatibility with food additives is determined by the protein’s amino acid composition, molecular weight distribution, isoelectric behavior and cross-link state, all of which influence how gelatin interacts with acids, sweeteners, texturizers, preservatives and colorants. Type A and Type B gelatin differ in charge character and therefore in their response to ionic ingredients, while molecular weight and cross-linking govern gel strength, viscosity and network stability. Functional outcomes present as measurable changes in Bloom retention, viscosity, gelling and melting behavior, film properties, clarity, syneresis and color stability, rather than a simple binary result. Acidulants require careful pH and temperature management to avoid hydrolysis; sweeteners and hydrocolloids alter water availability and network structure, sometimes creating firmer or more flexible textures and sometimes causing phase separation or water release; preservatives and colorants demand proper dissolution, dilution and addition sequence to prevent haze, precipitation, specking or uneven appearance. Compatibility should be validated through rheological testing, gel strength measurement, phase separation observation, syneresis assessment and accelerated stability studies under actual formulation conditions. Processing controls over mixing order, temperature, pH timing and shear, supported by structured quality inspection and comparative troubleshooting, provide the most reliable basis for maintaining stable gelatin-based food products.