Gelatin

Gelatin is used as a stabilizer in many bakeshop preparations. In small amounts, gelatin adds body; in greater amounts, it can set a liquid so firmly that it can be sliced or cut into shapes. Using the precise amount of gelatin is crucial: If too little is used, it will not add enough stabilizing power, while if too much is used, the texture will become rubbery and unpalatable, and the flavor undesirable.

Gelatin is a protein composed of molecules that attract water; gelatin is hydrated, or bloomed, in order to allow these molecules to swell, absorbing moisture.