Rousselot Launches Gelatine With Outstanding Emulsifying and Stabilizing Properties

Emulsigel provides the emulsifying capacity and stability usually conferred by the eggs. Replacing eggs with gelatine also helps extend product shelf life. As a natural ingredient, gelatine benefits from a clean label.

10 Dec 2012 --- Rousselot, a leading producer of gelatine and collagen peptides, has launched a new functional gelatine: Emulsigel.

Developed by Rousselot's European Application Laboratory, this innovative gelatine for which a patent has been filed acts both as an emulsifier and a stabilizer in an oil-in-water emulsion.

Easy to dissolve and to use, EmulsiGel is the perfect gelatine for the dressings and sauces industry.

This new clean label emulsifier opens up new horizons for the industry, providing the right solution for consumer products with no E numbers, where emulsion stabilization is key.

At HIE 2012 in Frankfurt, Rousselot successfully used Emulsigel to showcase an egg-free mayonnaise that had similar quality, taste and texture to a traditional mayonnaise. Emulsigel provides the emulsifying capacity and stability usually conferred by the eggs. Replacing eggs with gelatine also helps extend product shelf life. As a natural ingredient, gelatine benefits from a clean label. For this specific application, EmulsiGel is an effective solution to the problem of catering for people with egg allergies. It can also help tackle the egg shortage in Europe.

Rousselot sales teams and technical experts are available for more information on these products.