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Gelita collagen proteins (gelatine and collagen peptides) consist of gels, optimal foams, stable emulsions and a wide range of dissolution properties. The collagen proteins have the properties to optimize the quality of many products, including mousses, cream cheese, cheese dip/spreads, functional foodstuffs or beverages.
Get the best of a four-year food science education in only FIVE days! Learn the key points of food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition and finally microbiology. To meet your specific needs and goals, this course may be taken as a series of individual one-day sessions or as a complete five-day program.
