Hot Hot Hot!
Collagen Proteins

In case you missed it, GELITA’s own Ginger Waller, Manager, Edible/Health and Nutrition Technological Affairs & Food Scientist was on-demand explaining the must-have ingredient for developing original formulations with collagen proteins. Ginger will be presenting in three acts:

  • ACT I - Covering the basics. How collagen protein is manufactured, what it is made from, and the different types of collagen proteins. The different types of collagen proteins are very important to understand because they will dictate the collagen you choose to use in your formulations.
  • ACT II - Different applications and functional properties of collagen proteins. Which collagen proteins should I use in my powder beverage formulation or my gummy or for my protein-enriched decadent dessert? We will also discuss the benefits of using collagen proteins over non-collagen hydrocolloids.
  • ACT III - Demonstration act. You will be able to see the benefits and functionality of collagen proteins as discussed in Act II. Seeing is believing!
  • Question and answer session. We have addressed several questions about collagen in our live Q&A session, however, if your question is not covered, please contact us.

If you would like to see her Hot - Hot - Hot presentation. 

 

Access First On-Demand Session

 

Contact: Ginger Waller
Title: Food Scientist and Formulator Guru
Company: GELITA USA Inc 
Email: ginger.waller@gelita.com

 

Marshmellow Texture

Tailored Textures

With gelatin, unique and tailored textures can be created. Just think of those clear gummy candies made from gelatine: the gum-like elastic texture, its characteristic bite, and that typical melting behavior can only be achieved with gelatine. Foamed textures can also be formed with Gelatin: marshmallows and chewy candies just wouldn’t be possible without it. Even in fat-reduced products and spreadable sausages, gelatine can create a smooth, creamy texture and a rich mouthfeel. In dairy products, gelatine enables a variety of consistencies to be created – from creamy to firm – and, at the same time, prevents syneresis. In cakes and pastries, powdered gelatine and leaf gelatine are used to texturize fillings. It creates a wonderfully creamy mouthfeel and also improves the stability and slice-ability of whipped fillings. 

Preventing Syneresis

A well-known problem in yogurts and other dairy products is syneresis. This chemical or physical effect occurs during the storage of two-phase systems and can lead to compromised quality: the unsightly release of water caused by phase separation. In yogurt, it’s the whey separating from the yogurt curds. By lowering the interfacial tension and, at the same time, binding and thus immobilizing the water, gelatine emulsifies and stabilizes the compounds, prevents syneresis and ensures an appealing end product during the entire storage period.

Yogurt
gummies on spatula

Fortified Gummies

Fortified gummy products are widely popular in the U.S. They account for more than half of children’s vitamin sales in the U.S. and continue to rise. This delicious type of delivery system offers a fun and exciting approach for children to receive active ingredients or special nutrients. And makes for a stress-free experience for parents!

Neutral in taste, they can be used to create numerous innovative products without the need for added sugar: you decide what form and taste your functional gums should have, and we help you to develop your product. With GELITA’s fortified gummies, promising times are ahead for the development of innovative health products. Honestly, what would you prefer, a bulky vitamin capsule or a delicious gummy bear?

DOWNLOAD GUIDE for
FOOD DEVELOPERS

Gelatin’s multifunctional technological properties provide product developers with an unrivaled toolbox for current and future food applications. Learn more about gelatin as a gelling agent by filling out the form below.

gelatin cubes