The multifunctional protein

The ideal ingredient

Rousselot® Gelatin is a multi-talented ingredient. Its gelling, foaming, emulsifying and binding functionalities are complemented by numerous characteristics that make it irreplaceable in many applications, whether in pharma, food or nutritions.

Gelling

What really makes gelatin unique in terms of functionalities is its thermo-reversible gelling power. A gelatin-based formulation gels when cooled and liquefies when subsequently heated. This transformation occurs rapidly and can be repeated without significant changes in characteristics. A specific characteristic of gelatin is its so-called bloom. The bloom value specifies the gelling strength of gelatin. At Rousselot, we offer a wide range of gelatins with bloom values from 75 to 300. Whatever your requirements in this area, we can meet them. 

Foaming

Foaming refers to the process in which a mass of small bubbles is formed in a liquid or a solid, also known as a colloidal dispersion of a gas in a liquid or solid medium.

Film forming

Film forming refers to the process that converts either a liquid solution or a liquid dispersion to a thin, pliable, cohesive, and continuous (semi) dry sheet of the dissolved or dispersed material, called a film. This functionality is used in the manufacturing of capsules and microcapsules and also for coating in confectionery, for example. 

Thickening

Texture refers to the consistency of the final product. Gelatin has the ability to help achieve the desired texture, making your product softer or harder. 

Water-binding

Rousselot gelatins have the ability to bind water, preserving the integrity of a product. This is linked to the affinity of gelatin for water. Gelatin swells and binds up to 10 times its weight in water. Its water retention capacity helps to prevent exudation and consequently syneresis in e.g. dairy applications.

It also makes gelatin the choice ingredient in low-fat or reduced-fat foods, in which part of the fat is replaced by water.

Emulsifying

Emulsifying is the process that converts two (at least partly) immiscible liquids (usually oil and water) into a dispersion of droplets of one liquid into the other.

Stabilizing

Gelatin physical chemical characteristics and its concentration in the final application create a perfectly stable system able to extend the shelf-life.

Adhesion

Gelatin allows the ingredients or components to stick together, whatever the application.

Fining

The process called fining, or clarifying, involves the formation of a floccular precipitate in beverages that will absorb the natural haze-forming constituents while settling. 

To find out how gelatin can enhance your product, go to Services & Support