Gelatine is a modern foodstuff and is used for processing in numerous areas of the industry. Wherever gelling agents, stabilizers, binders, emulsifiers, film-formers, foams and whipping agents are required, gelatine, the natural, taste-neutral product, is preferred.

In addition, gelatine and collagen peptides can be used for protein enrichment, fat/carbohydrate reduction and as a carrier. These highly versatile areas of application of course require different types of gelatine; and these require expert advice in selection. The GELITA Application Service offers this type of advice through their experienced food technologists. There is a type of gelatine for every conceivable application.

The development of semi-fat, low-fat and "light" products in many areas would hardly have been possible without gelatine. Whether semi-fat butter or margarine, low-fat pastries, reduced-fat cheeses and cheese spreads, sugar-free candies or wine gums, gelatine or collagen peptides are being successfully used. The reasons for this are that, on the one hand, gelatine is able to bind large quantities of water to form a gel and on the other it gives products the properties that make them desirable as foodstuffs. This is particularly valuable for the successful development of new products.