Collagen Proteins: Proteins for Modern Product Development
Ideal for emulsifying, film forming, water binding and foam stabilization, gelatin’s unique functional abilities offer solutions for many foods.
As most hydrocolloids are not thermo-reversible, and do not have a melting point near body temperature, gelatin is the only hydrocolloid that can provide this one-of-a-kind, “melt-in-your-mouth” sensation. Due to this property, gelatin is often used in low- and no-fat recipes as a texturizer to give the creamy mouthfeel of full-fat versions of the same formulation. The quality is exemplified in low- or no-fat dairy products, especially yogurt, ice cream, dairy drinks or shakes, and whipped desserts.