Application Note
Perfect Stabilizer, Emulsifier and More
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.
