Gelita to Highlight Its Gelatine, Collagen Peptide Range at IFT

June 14, 2012

Gelita (Eberbach, Germany) will showcase its range of gelatine and collagen peptides at the upcoming Institute of Food Technologists trade show in Las Vegas from June 26-28.

Gelita (Eberbach, Germany) will showcase its range of gelatine and collagen peptides at the upcoming Institute of Food Technologists trade show in Las Vegas from June 26-28.

The company’s collagen proteins (gelatine and collagen peptides) contribute to gels, foams, stable emulsions, and a wide range of dissolution properties, for products such as gummies, marshmallows, mousses, dressings, and beverages. The company also offers the first commercially available kosher gelatine, it says.

Meanwhile, gelatine is also ideal for all types of dairy products, optimizing and stabilizing texture, increasing shelf life, producing creamy yogurt with desired viscosity while preventing syneresis, and enhancing ice cream mouthfeel.

Gelita Peptiplus is a natural protein source offering neutral color and taste. It can be used in bar and beverage products. It can provide protein stability in liquids, with a smooth mouthfeel, and dissolves in cold water.

Administered orally, Versiol bioactive collagen peptides can help increase skin moisture and prevent the formation of wrinkles by stimulating skin metabolism and the formation of new collagen.

Finally, Fortigel is the firm’s joint-health ingredient featuring bioactive collagen peptides that help promote joint cartilage growth and counteract the wear on joints caused by aging or excess weight.