Application Note
Perfect Stabilizer, Emulsifier and More
![Gelita AG](https://www.foodnavigator.com/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/8/5/8/3/3643858-3-eng-GB/GELITA-AG-AN-Food-2014-2015-Perfect-Stabilizer-Emulsifier-and-More.png)
Most Gelatine types are usually associated with fruit gums and aspics. But the true potential for its application in a wide variety of foodstuffs goes way beyond this. The highly purified proteins act as fat replacers, gelling, binding and whipping agents; stabilizers and emulsifiers, and as film and foam formers. And importantly, gelatine not only helps to improve a product’s texture: it also boosts the nutritional profile of a broad range of food products.