Gelatin & Collagen 

We offer a wide range of gelatin and hydrolyzed collagen products to be used in food applications either in solid or liquid form. Even at high concentrations collagen peptides show hydrolysis stability and comparably high resistance against Maillard reactions. 

Technological Properties

• Excellent solubility
• Heat-stability
• Stable against food acids
• Brilliant clarity
• No precipitation or flocculation in liquid applications
• Low viscosity
• Neutral in taste and odor

Applications

• Confectionery
• Dairy
• Baking
• Meat
• Beverages