| Collagen Casing | Foodchem International Corporation | Collagen Casings are mainly produced from the collagen in beef or pig hides, and the bones and tendons. This product has applications in meats for the production of sausages. | |
| Gelita Collagen Proteins | GELITA | Gelita Collagen Proteins is a gelatine that optimizes the quality of products. It has the ability to form thermoreversible gels, enables fluffy and light textures to be produced, and create stable dispersed oil-in-water systems. It is used in areas such a...veja mais Gelita Collagen Proteins is a gelatine that optimizes the quality of products. It has the ability to form thermoreversible gels, enables fluffy and light textures to be produced, and create stable dispersed oil-in-water systems. It is used in areas such as gummy bears, jelly, mousse, and cream chese. veja menos | |
| Colpropur | Protein SA | Colpropur is a soluble collagen protein (hydrolysed collagen) in powder form. Derived from a single animal source, Colpropur is high on protein and low on salt with a very natural taste. With total and quick solubility in water or brine's and low foaming ...veja mais Colpropur is a soluble collagen protein (hydrolysed collagen) in powder form. Derived from a single animal source, Colpropur is high on protein and low on salt with a very natural taste. With total and quick solubility in water or brine's and low foaming capacity. Colpropur can be injected or cooked into various meat products, such as cooked hams and shoulders, increasing their protein content and to improve their texture. veja menos | |
| Hydro-P | Sonac B.V. | Hydro-P is a white to cream colored powder derived from porcine origin collagen. It is a non-functional protein and contains no fat. It can be used to boost protein content in meat and has a mild meat flavor. | |
| Fish Edible Gelatin 100-280 Bloom | Lapi Gelatine SpA | Fish Edible Gelatin 100-280 Bloom is an odorless light yellow granule or powder that is obtained by the hydrolysis of collagen present in fish skin. It is widely used in the food industry as an additive and flavoring agent, but also can be used in nutriti...veja mais Fish Edible Gelatin 100-280 Bloom is an odorless light yellow granule or powder that is obtained by the hydrolysis of collagen present in fish skin. It is widely used in the food industry as an additive and flavoring agent, but also can be used in nutritional supplements and pharmaceutics. veja menos | |
| Edible Bovine Gelatin 80-300 Bloom | Lapi Gelatine SpA | Edible Bovine Gelatin 80-300 Bloom is an odorless, light yellow granule or powder that is obtained by the partial hydrolysis of collagen present in bovine skin. It is widely used in the food industry as and additive and flavoring agent, but also can be us...veja mais Edible Bovine Gelatin 80-300 Bloom is an odorless, light yellow granule or powder that is obtained by the partial hydrolysis of collagen present in bovine skin. It is widely used in the food industry as and additive and flavoring agent, but also can be used in nutritional supplements and pharmaceutics. veja menos | |
| Gel 5 | Sonac B.V. | Gel 5 is derived from porcine origin collagen. It has a high level of protein and a very low content of fat. It has water binding and emulsifying properties which makes it commonly used as a food additive in liver, pastries, dry sausages, and minced meat ...veja mais Gel 5 is derived from porcine origin collagen. It has a high level of protein and a very low content of fat. It has water binding and emulsifying properties which makes it commonly used as a food additive in liver, pastries, dry sausages, and minced meat products. veja menos | |
| SP95B | Sonac B.V. | SP95B is derived from beef origin collagen. It is white in color and has a high level of protein and a very low content of fat. It has water binding and emulsifying properties which makes it commonly used as a food additive in sausage patties, pastries, d...veja mais SP95B is derived from beef origin collagen. It is white in color and has a high level of protein and a very low content of fat. It has water binding and emulsifying properties which makes it commonly used as a food additive in sausage patties, pastries, dry sausages, and minced meat products. veja menos | |
| Colpropur D | Protein SA | Colpropur D is a natural collagen protein, obtained by an innovative process of pre-digestion or hydrolysis and entirely defatted to make it more digestive and bioassimilable. Fully soluble product with a very neutral taste, colour and odor. It contains n...veja mais Colpropur D is a natural collagen protein, obtained by an innovative process of pre-digestion or hydrolysis and entirely defatted to make it more digestive and bioassimilable. Fully soluble product with a very neutral taste, colour and odor. It contains neither colorings, preservatives nor other additives. It is GMO free (Genetically Modified Organisms) and allergens free. Product without any fat, sugar or any other carbohydrates. Colpropur can be injected or cooked into various meat products, such as cooked hams and shoulders, increasing their protein content and to improve their texture. veja menos | |
| Hydrolysed Bovine Hide Gelatine | Lapi Gelatine SpA | Hydrolysed Bovine Hide Gelatine is an odorless, light yellow powder that is obtained by the hydrolysis of bovine skin gelatine. It is widely used in the food industry as and additive and flavoring agent, but also can be used in nutritional supplements and...veja mais Hydrolysed Bovine Hide Gelatine is an odorless, light yellow powder that is obtained by the hydrolysis of bovine skin gelatine. It is widely used in the food industry as and additive and flavoring agent, but also can be used in nutritional supplements and pharmaceutics. veja menos | |
| Hydrolysed Fish Gelatine | Lapi Gelatine SpA | Hydrolysed Fish Gelatine is an odorless light yellow powder that is obtained by the partial hydrolysis of fish skin gelatine. It is widely used in the food industry as an additive and flavoring agent, but also can be used in nutritional supplements and ph...veja mais Hydrolysed Fish Gelatine is an odorless light yellow powder that is obtained by the partial hydrolysis of fish skin gelatine. It is widely used in the food industry as an additive and flavoring agent, but also can be used in nutritional supplements and pharmaceutics. veja menos | |
| Injectable Pork Protein: CCI 200 | RP Royal Distribution | Injectable Pork Protein: CCI 200 has great water retention and, specially, it allows obtaining a thermo-reversible gel in cold or after cooking and cooling. This product is good for all kinds of injected products like cooked ham and fresh meat, as well as...veja mais Injectable Pork Protein: CCI 200 has great water retention and, specially, it allows obtaining a thermo-reversible gel in cold or after cooking and cooling. This product is good for all kinds of injected products like cooked ham and fresh meat, as well as tumbled and reconstructed meat. Advantages of this product include: transport, stock and conservation at room temperature, product of long conservation without risk of deterioration, absolute bacteriological security, absence of risk of strange bodies, excellent dispersion within the brine, and allergen and GMO free. veja menos | |
| ScanPork D | Scanflavour A/S | The ScanPork D series comprises a range of low functional, native collagens made from inside tissue, making them a natural choice for meat applications in general. It has a light cream color with a neutral flavor. The whole product range has both an extre...veja mais The ScanPork D series comprises a range of low functional, native collagens made from inside tissue, making them a natural choice for meat applications in general. It has a light cream color with a neutral flavor. The whole product range has both an extremely high water binding capacity and a low water binding capacity. ScanPork D is used hydrated with great benefit in dried and semi-dried products. veja menos | |
| ScanCure DI | Scanflavour A/S | ScanCure DI comprises a range of highly functional, native, high mole weight collagens derived from the insoluble fraction of defatted pork skin. It has a neutral flavor and a light cream color. ScanCure DI proteins are easy to disperse in water and won’...veja mais ScanCure DI comprises a range of highly functional, native, high mole weight collagens derived from the insoluble fraction of defatted pork skin. It has a neutral flavor and a light cream color. ScanCure DI proteins are easy to disperse in water and won’t lump as long as the temperature in the brine is below 10 degrees C. It has an extremely high water and fat binding capacity for fresh meat and low and high extension levels. veja menos | |
| ScanGel A | Scanflavour A/S | ScanGel A is a range of highly functional, native, high mole weight, and collagens derived from the insoluble fraction of defatted pork skin that has a neutral taste and a light cream color. ScanGel A proteins can be used with great benefit in the prepara...veja mais ScanGel A is a range of highly functional, native, high mole weight, and collagens derived from the insoluble fraction of defatted pork skin that has a neutral taste and a light cream color. ScanGel A proteins can be used with great benefit in the preparation of granules, fat/oil and skin emulsions, encapsulated spice particles and viscous flavor infusions. Since it has an extremely high water and fat binding capacity it is used for fresh meat preparations and cured, cooked products with high extension levels. veja menos | |
| Pork Protein Extract: CC 400 | RP Royal Distribution | Pork Protein Extract: CC 400 has an extraordinary power of water retention, and it allows obtaining a thermo-reversible gel in cold or after cooking and cooling. This product has applications for all kinds of emulsified cooked products, like sausages, pât...veja mais Pork Protein Extract: CC 400 has an extraordinary power of water retention, and it allows obtaining a thermo-reversible gel in cold or after cooking and cooling. This product has applications for all kinds of emulsified cooked products, like sausages, pâtés, tumbled and reconstituted products, raw products such as hamburgers or meat balls, and dry products such as a pre-gel. Advantages of this product include: transport, stock and conservation at room temperature. product of long conservation without risk of deterioration. absolute bacteriological security, absence of risk of strange bodies, excellent dispersion within the mass, and easy use in continuous flow. Pork Protein Extract: CC 400 comes as a thin, beige powder that has a shelf life of 18 months in its original packaging. veja menos | |
| Geliko® Kosher Gelatine | GELITA | Geliko® Kosher Gelatine is a pure protein of natural origin. It is able to absorb 5 to 10 times its own weight of cold water. It is used in all areas of food manufacturing such as gummy bears, fruit yogurts or aspic products. |
