GELITA® Gelatine is used
in numerous industrial applications
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Gelatine is a modern foodstuff that is used in nume-rous industrial applications. Wherever
gellating agents, stabilizers, binding agents, emulsifiers, filmformers, foaming agents
and creaming agents are required, this practically invisible, neutraltasting product is used.
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In addition, gelatine can be used for protein enrichment, the reduction of fat and
carbohydrates, as a carrier and for the reduction of salts. These various applications,
however, require different types of gelatine; the right selection requires expert
advice. The GELITA Applications Service provides such advice through highly
qualified and experienced food technologists. Thus, our product range includes
gelatine for every application.
The development of semi-fat, low-fat and light products would often not be possible
without gelatine. Whether semi-fat butter
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or margarine, low-fat pastries, reduced-fat
cheese preparations, soft cheeses or sugarfree and gumbased sweets, both gelatine and
gelatine hydrolysate are commonly used. The reasons for this are that gelatine binds
large quantities of water to form a gel and that it provides such products with properties
that make them pleasurable to eat, an aspect that is particularly important for new products.
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