Collagen proteins in meat products. A technical advantage.

Sliceable aspic meat products and sausages can be produced with the help of gelatine. For the edible skins, suitable special gelatines with the necessary adhesive properties are available. High-quality collagen proteins can also be used to optimize the technological and sensory quality parameters – for example to reduce the jelly and fat content of preserved sausages, to improve the spreading properties of sausage spreads, to optimize the texture of boiled sausages, to enrich the protein content of pickled items or to accelerate the reduction in aw-value and shortening of the maturation process of raw sausage meat. The innovative collagen PARGEL® from GELITA provides the food industry with a multi-functional ingredient. Hardly any other ingredient is able to bind so much water while providing emulsifying and stabilizing properties.