Gelatin and collagen solutions for dairy
Dairy manufacturers worldwide use our gelatin and collagen solutions and rely on our know-how to create soft, creamy, stable – and irresistible – dairy foods and beverages.
Unique functionalities and propertiesGelatin booklet
Our gelatins: The secret to superior dairy products.
Adding our gelatin or collagen to dairy formulations offers many advantages:
- Mousses: Gelatin’s foaming, stabilizing and water-binding properties make a mousse a mousse.
- Quark: Quarks benefit from gelatin’s water-binding and texturizing properties, and its ability to prevent syneresis and improve stability.
- Dessert creams: Stable desserts with a perfect mouthfeel come within reach thanks to gelatin’s texturizing and water-binding effects.
- Yogurts with improved shelf life: Bright-looking yogurts with a smooth, firm, consistent texture benefit from gelatin’s excellent texturizing, binding, stabilizing and foaming properties.
- Ice creams and water ices: Gelatin’s stabilizing and foaming properties yield ice creams and water ices with the perfect structure and mouthfeel. Gelatin prevents the formation of ice crystals during storage and repeated freeze-thaw cycles. Combined with other stabilizing agents, it provides a remarkably slow melting rate and a characteristic texture.
Benefits
Powerful collagen
Enhance your dairy products – either milk drinks, acidified dairy beverages, or ice creams - with the benefits of collagen. Collagen pure and natural protein is easily digestible, allowing for added value with notable health benefits.
Easy to use
Excellent sensory performance, stable, heat-resistant, offers instant solubility and low viscosity, and is compatible with other active ingredients.
Compatible
It suits all process steps, including fermentation, acidification, UHT treatment, pasteurization, and more.
Adaptable
Ideal for consistent products without bitterness