In order to obtain a better right to know and judge, consumers will choose to buy food very carefully. They are increasingly ditching products with allergens, E-codes or complex ingredient lists in favor of all-natural foods. The gelatin that Gelken provides to customers is a pure natural food that can provide more and better uses than other similar products.
The use of gelatin has been around for many years and is one of the most thoroughly studied foods. The low melting point of gelatin gel allows the release of strong aromas. This unique texture and mouthfeel plays a vital role for many consumers when making a purchasing decision. Also low calorie is another feature: even with sugar substitutes, their melting point, flavor release and texture remain virtually unchanged.
Unparalleled versatility
Gelatin is a natural food and a pure protein. As a food classification, gelatin is not an E number food additive. Gelatin meets the requirements of clean label products and its demand is growing steadily. Today people try not to use artificial or modified additives that must carry the E number in food production. Gelatin contains no preservatives or other additives and is free of fat, cholesterol and uric acid compounds. All raw materials - from healthy animals that have been approved for human consumption and have been inspected by a veterinarian.
Health comes first
Even people with allergies can use gelatin safely because gelatin hydrolyzate does not trigger known allergic reactions. Of course this also benefits manufacturers, as products containing allergens must be clearly labeled. Even if consumers do not have allergies, they can consciously avoid buying such foods. Another advantage of gelatin: they strengthen connective tissue, improve the skin and ensure shiny hair and firm nails.
Irreplaceable
Gelatin has different gel strengths and degrees. It is suitable for gelling, bonding, binding and stabilizing emulsions and foams. Gelken's gelatin helps food manufacturers create innovative, healthy products. Other substitutes for gelatin such as pectin, carrageenan, agar or starch and fermentation products are usually combinations of different hydrocolloids. The more complex the composition of matter, the higher the risk of unpredictable reactions for production. They can only cover some of the properties of gelatin, but never the full range.
Post time: May-11-2022
