COLLAGEN PROTEINS – ALL-ROUND FOOD EXPERTS
Traditional yet modern, natural, clean-label ingredient (neutral in color, smell and taste) seeks new fields of operation. Can work as a gelling agent, stabilizer, binder, emulsifier, film former, foaming and whipping agent or carrier. Special skills include fat, carbohydrate and calorie reduction, protein enrichment and mouthfeel enhancement. Experienced in new product development and reformulation. References: Gummy candies, chewy candies, marshmallows, desserts, yogurts, ice cream, cake glazings and fillings, bread spreads, meat products and many more.
If gelatine was applying for a job, this is how it might read. But, of course, it’s more complex than that. Every field of application requires specific types of gelatine with clearly defined properties. Our application service experts will help you to find the perfect match.
