Gelatin and hydrolyzed collagen/gelatin solutions for aspics, meat and fish applications
Our premium gelatin and collagen ingredients are used worldwide to naturally complement a diverse range of meat- and fish-based products.
Aspic formulation
Gelatin booklet
With their strong binding, emulsifying, stabilizing and gelling properties, our animal-based protein ingredients are ideal for meat, fish and aspic products.
Tasty meats
Gelatin and collagen are also suitable for many special meat applications, such as:
- Meat emulsions
- Ham (hydrolyzed gelatin)
- Canned meat products
- Cooked pressed ham and cooked shoulder
Explore gelatin’s functionalities and properties here
Fats, proteins, casings and more
A partnership with Rousselot connects you with our sister brands in the Darling Ingredients family. These include Sonac, a global provider of sustainable fats and proteins, and CTH, a trusted brand for natural casings.
Gelatin key functionalities
Benefits
Gelatin and collagen can
Improve juiciness and texture
2% gelatin can increase the water-holding capacity of meat products by up to 15-20%.
Reduce fat
Incorporating 2-3% gelatin in meat products can replicate the mouthfeel of higher-fat products, allowing for fat reductions of 25-50%.
Retain moisture
Products containing 2% gelatin have been shown to have a reduced rate of moisture loss and lipid oxidation, extending shelf life by approximately 20-30%.