GELITA® Collagen Proteins, including gelatin and collagen peptides, work as gels, optimal foams, stable emulsions and have a wide range of dissolution properties. The collagen proteins have the properties to optimize the quality of a variety of products from gummies, marshmallows and mousses to cream cheese, cheese dips/spreads and salad dressings as well as functional foods and beverages. The company also offers a kosher gelatin product, Geliko® Kosher Gelatine, which features the same versatility and functionality as its non-kosher counterparts.
Also to be showcased is GELITA PEPTIPLUS®, a natural protein source of neutral odor and taste. The product delivers clear and soluble, highly bio-available solutions, even when mixed with other ingredients including proteins. PEPTIPLUS offers bar and beverage opportunities in the areas of performance, healthy aging and health and wellness nutrition. In functional bars it works to optimize texture and stability, acts as a binding agent, allows for sugar reduction and increased fiber, in addition to superior foam formation. It also provides protein stability in liquids with a smooth mouthfeel and is readily dissolvable in cold water. The company also offers Wilson™ Gelatin/Grenetina. It has long been used in Mexico for the preparation of gelatin desserts, confectionery, mousses and more and is now available in the U.S. in 1 kg bags. The company will offer attendees samples of various Wilson Gelatin creations.
GELITA also recently presented information on its functional collagen peptides that offer solutions for joint health, beauty and protein challenges at the Engredea Expo in Anaheim, Calif.
