Application Note

Perfect Stabilizer, Emulsifier and More

Format: PDF file | Document type: Application Note | Promoted Content

This Application Note has been written by Gelita AG , and any views and opinions expressed do not necessarily reflect those of

Gelita AG

Most Gelatine types are usually associated with fruit gums and aspics. But the true potential for its application in a wide variety of foodstuffs goes way beyond this. The highly purified proteins act as fat replacers, gelling, binding and whipping agents; stabilizers and emulsifiers, and as film and foam formers. And importantly, gelatine not only helps to improve a product’s texture: it also boosts the nutritional profile of a broad range of food products.

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