Gelatine Characteristics & Functionalities

Rousselot has built its pioneering position in gelatine on its expertise with this unique product and its unmatched functionalities. Our teams have developed the ability to select the correct gelatine having your required functionality. This is possible due to the outstanding versatility of gelatine.

Whether you are looking for one of the following functionalities, Gelatine is the candidate of choice.

Gelatine Thermoreversibility:
What makes gelatine unique in terms of functionality is its thermo-reversible gelling power: a gelatine-based formulation gels when cooled and liquefies when reheated. This sol-gel transition occurs rapidly and can be repeated without significant changes in characteristics.

From emulsion to suspension:
Gelatine exhibits a strong emulsifying capacity, facilitating the formation of emulsion or suspension: this is also called the colloidal protective power.

Film-forming capacity:
When a gelatine solution is spread, it has the ability to form a film on transition from the sol state to the gel state.

Foaming power:
Upon agitation of a gelatine-based solution, an aerated product can be obtained the texture of which will depend on the concentration in gelatine and on the amount of stirring.

Binding powder:
Rousselot gelatines have the ability to bind, preserving the integrity of a product. This is linked to the affinity of gelatine for water.

Water-retention capacity:
Gelatine swells and binds up to 10-times its weight in water. It helps to prevent exudation and consequently syneresis.

The Rousselot® Functionality range comprises more than 50 kinds of gelatine which - depending on their own particular characteristics - each precisely satisfy such or such a functional requirement of the food industry. Rousselot's technical support facility provides worldwide all the assistance needed for  developments and innovations.

More information on Rousselot ® Functionality. Download Rousselot ® Functionality brochure