Gelatin in Baked GoodsGelatin is a key ingredient in baking for gelling, stabilizing, and improving texture. Its main uses include: Setting no-bake desserts like cheesecakes and mousses. Stabilizing fillings, glazes, frostings, and whipped cream, preventing weeping. Creating the chewy, elastic texture in marshmallows and gummies. Softening bread and dough, improving moisture and shelf life. Key Benefit: Provides a clean label and neutral taste.Note: Not vegetarian; requires hot water to activate.