Health, fitness, fun and satisfaction, together with practicality and convenience, influence today’s food industry. With these major global trends in mind Gelita developed ingredient concepts based on collagen proteins providing for a unique property profile and considerable edge on the market.
Fortigel Scientifically proven to stimulate measurable regeneration of joint cartilageThe optimized collagen peptides that comprise Fortigel stimulate the cartilage cells to increase the production of both collagen and proteoglycans - the two major components of cartilage. The Vitarcal concept comprises a holistic range of collagen proteins to replace fat and reduce the calorie density without compromising sensory profiles. With outstanding water binding and foaming capabilities vitarcal increases the volume of food in order to reduce the weight per serving. Vitarcal’s texturizing properties allow it to mimic fat and in so doing, the product can replace fat in many products.
Gelita RTE-Ice provides ice cream coatings and popsicles with unique, unprecedented texture, quick gelling and stability at room temperature. Gelita RTE-Ice effectively prevents popsicle coatings from melting, even after completely thawing.
Gelita RTE-Drink promotes a palatable sensation of gelled flakes in beverages and provides a gel-like structure to drinks. Drinkable gels with Gelita RTE-Drink are stable at ambient temperature, but can also be consumed chilled if desired.
Gelita RTE-Jelly is a specialty gelatine product for dry mix use in the preparation of shelf stable gelled desserts. These advanced gelatine desserts deliver an excellent flavor release and offer unique texture characteristics in addition to stability at higher temperatures with no loss of quality.
Visit the Gelita booth 6846 at IFT from June 11 – 14 in New Orleans.