Rousselot, producer of gelatine and collagen peptides, has launched a functional gelatine called Emulsigel™ that acts as an emulsifier and stabilizer in oil and water mixtures.
EmulsigelM is geared toward dressings and sauces and provides solutions for consumer products with no E numbers, where emulsion stabilization is crucial. The product also provides emulsifying capacity and stability usually attributed to eggs, and by replacing eggs with gelatine, manufacturers can extend shelf life, while catering to consumers with egg allergies.
