Can a table jelly be prepared faster? Collagens, gelatine and collagen peptides possess technological properties that make them indispensable for today's foodstuffs. Their ability to influence melting- and gelling points, their natural emulsifying properties, appetizing textures and excellent solubility guarantee high levels of enjoyment and market value - and recipes incorporating them can become blockbusters.
Collagen proteins from GELITA open up new worlds of enjoyment. These range from the manufacture of gummy bears, cheese spreads, beverages, functional foods and many other food items. By using gelatines of higher or lower Bloom values, the products melt or gel exactly when they should. This is because of their outstanding ability to form thermoreversible gels. Thus, they are predestined for the development of innovative product ideas and new food creations.
Collagen proteins are also able to influence texture. They thus determine for example how spreadable a cream cheese is or how much more mouth feel a mousse has. In order to achieve optimal consistency in modern foodstuffs, GELITA Gelatine is an important ingredient.
GELITA Gelatine is eminently suitable for producing fluffy textures for all sorts of light foodstuffs. By varying its foaming and whipping properties, either light or full end products can be produced. If the product volume is to be increased – for example for low-calorie foodstuffs – GELITA Gelatine can be used to reduce the amount of ingredients and hence the calorie count. However, taste is also of great importance in light products – this is mainly influenced by the other ingredients while gelatine itself exercises no influence.
The consumer prefers foodstuffs that have an appetizing appearance that invite to enjoy. GELITA Collagen Proteins give salad dressings, cheese dips, cheese spreads, desserts and beverages long-lasting freshness and an attractive degree of creaminess.
Does anyone know of the ice cream that begins to melt only after 2 hours? New foodstuffs are created when all the possibilities available to realize them are known. GELITA supports the development of innovations in the area of foodstuffs by providing the appropriate collagen proteins. These range from partially soluble collagen to warm water-soluble gelatine to cold water-soluble collagen peptides, products for every conceivable application.
Collagen proteins from GELITA open up new worlds of enjoyment. These range from the manufacture of gummy bears, cheese spreads, beverages, functional foods and many other food items. By using gelatines of higher or lower Bloom values, the products melt or gel exactly when they should. This is because of their outstanding ability to form thermoreversible gels. Thus, they are predestined for the development of innovative product ideas and new food creations.
Collagen proteins are also able to influence texture. They thus determine for example how spreadable a cream cheese is or how much more mouth feel a mousse has. In order to achieve optimal consistency in modern foodstuffs, GELITA Gelatine is an important ingredient.
GELITA Gelatine is eminently suitable for producing fluffy textures for all sorts of light foodstuffs. By varying its foaming and whipping properties, either light or full end products can be produced. If the product volume is to be increased – for example for low-calorie foodstuffs – GELITA Gelatine can be used to reduce the amount of ingredients and hence the calorie count. However, taste is also of great importance in light products – this is mainly influenced by the other ingredients while gelatine itself exercises no influence.
The consumer prefers foodstuffs that have an appetizing appearance that invite to enjoy. GELITA Collagen Proteins give salad dressings, cheese dips, cheese spreads, desserts and beverages long-lasting freshness and an attractive degree of creaminess.
Does anyone know of the ice cream that begins to melt only after 2 hours? New foodstuffs are created when all the possibilities available to realize them are known. GELITA supports the development of innovations in the area of foodstuffs by providing the appropriate collagen proteins. These range from partially soluble collagen to warm water-soluble gelatine to cold water-soluble collagen peptides, products for every conceivable application.
