Gelatin's smoothness, flexibility, and ability to melt in the mouth make it a widely - used ingredient in jelly, chocolates gummy and various other desserts. Because of its foaming properties and excellent surface tensile strength it is also used in marshmallows toffee and soufflés lt also has strong adhesiveness and helps bind sausage and ham Finally gelatin finds its way into ice cream clear juice wine and other diverse foods. Although the properties of edible gelatin differ by user and application generally these gelatin have a gel strength of 80 - 250 Bloom, a viscosity of 20 - 40 mps while in the case of jelly or Marshmallows gelatins over 200 Bloom are used.