Rossello develops hydrolysed gelatin containing 90% protein
Last Update: 2021-02-18
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, a world leader in gelatin and collagen peptides, recently launched a hydrolysed gelatin with a protein content
dairy, sports nutrition, snacks, bars and powdered foods manufacturers can use this new ingredient to develop new products or improve existing products to meet the growing demand for protein-rich foods and beverages.
is an all-in-one, economical protein resource. It has medium sensory quality and excellent functional properties for easy application in many products. In rod foods, its combination with dry ingredients provides a satisfactory texture. Due to its good compatibility, it can also be mixed and applied to powders of cryogenic instant beverages.
ProTake-P to cater to the protein-enhancing rush," said
, vice president of global marketing and sales at
high-protein products in
) in 2008
All signs point to long-term growth in the sector. The ProTake-P
also provides a
economical way to share success with customers.
In fat-reducing applications for desserts and yogurts,
provides the same texture, cream status and taste as full-fat products. In low-sugar formulations, the water-based
can be used as an expander in order to maintain the attractive texture of the original product.
, derived from gelatin from pigs, is a natural food ingredient with no food additives, no genetic modification and no allergens. So it also has a place in cleaning labels, providing customers in Europe and other regions with another valuable option.
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