Food Industry

Dairy Product & Desserts

Gelatine is a perfect water binder and helps users have perfect results by means of usage as an emulsifier and stabilizer.

the contraction of a gel is accompanied by the separating out of the liquid in yoghurts and the gelatine prevents "syneresis" and provides a creamy or firm consistency.

Gelatine enables creams and toppings to keep appealing shape, makes cream and cheeses easy to spread, and also provides superior melting properties and gives a fat-like texture to your dairy basis products.

Gelatine is also providing amazing mouth taste and room temperature resistance for creamy fat-free ice cream a reality - without many other additives

Confectionary

Thanks to gelatine today ;

the gelatine provides a shiny, clear appearance, an elastic texture, and a tender melting sensation in your mouth and that helps intense flavour release.  the functionality of gelatine can not be replicated among all other ingredients.

The gelatine can be applied as an excellent emulsifier in chewing candies, on the other hand, it can be used also as a gelling, foaming and stabilizing agent which are the application targetting for the final products a good mouthfeel, a feeling of good longer flavour release.

For foamy marshmallows can be roasted in a campfire and have a good chewing feeling for consuming, gelatin is essential. And we think that’s a good thing. All kinds of stable foams, from soft to firm by means of having gelatine can be achieved. Gelatine is a wonderful ingredient for clean-label and allergen-free sweets making with your own recipe.

Bakery

The multifunctional solution is based on a perfect hydrocolloid material for the ​most diverse food in the fast-moving consumer goods and food service industries.

In patisseries, gelatine helps to create delicious whipped fillings with nice textures and firmness – from creamy and soft forms to sliceable forms – to make your cakes or patisserie a visual feast look

Gelatine also helps a wonderful creamy mouthfeel in fat-reduced fillings and the gelatine can both enhance the product’s shelf-life and increase freeze-thaw stability. Furthermore, it helps to enhance the crispiness of wafers and biscuits.

in Meat Products Industries

Many meat products and sausages can be produced as sliceable by means of gelatine. The gelatine's adhesive properties are available. The collagen proteins can also be applied to optimize the quality parameters like reducing the jelly and fat content of preserved sausages, improving the sausage spreads, optimizing the texture of boiled delicatessen meats, enriching the protein content or shortening the maturation process of raw sausage meat.