Products in Starches & Thickeners: Protein Source

Bovine Gelatin is a protein based gelling agent. It produced by partial hydrolysis of collagen, a protein material, extracted from animal tissue such as skin and bone.

Fish Gelatin is a protein product extracted from collagen rich fish skin (or) scale material by hot water.

Bovine Gelatin is a protein based gelling agent. It produced by partial hydrolysis of collagen, a protein material, extracted from animal tissue such as skin and bone.

Pork Skin Gelatin is a protein product produced by partial hydrolysis of collagen rich pork skins.

Jellice Europe Collagen Peptide is manufactured from porcine, bovine and fish skin as animal skin contains a high level of collagen.

Italgel Fast® Pork is a new way to use gelatine with extremely fast dillution doesnot need premix with bloom of 170 or 200.

Vitalus Nutrition MPC1850 has more than 85% protein and less than 6% lactose.

Jellice Europe Bovine Bone Gelatin has a low bloom and high viscosity. It is used for Pharmaceutical Applications of hard and soft capsules.

ITALGELATINE S.p.A. Gelatine Calfis a natural and healthy food, being a pure protein made from animal raw materials that contain collagen and is an extremely versatile hydrocolloid, which allows to endless applications.

Delistab in fine foods include their ability to ensure emulsion stability, heat stability and freeze-thaw resistance as well standardized viscosity and optimal color of the end product, whether for soups, sauces, dressings or mayonnaises.

Italgel Fast® Calf is a new way to use gelatine with extremely fast dillution doesnot need premix with bloom of 170 or 200.

Italgel Cold® Calf is optimized for pre mix use with soluble at low temperature (2-15°c) and available in very fine granulometries with bloom of 220.

Combistab helps to improve texture and water binding capacity. Depending on the exact final product application, some of our blends have a high protein and calcium content to develop firmness and shredding properties while preserving a maximum of elasticity. They enhance spreadability and melting with their excellent water binding characteristics, which can also bring about a cost reduction.

Prestige Proteins Sodium Caseinate is a modified protein extracted from pure farm milk. It offers exceptional functioning properties that are able to utilize in various processed foods.

Lactoglace offers highly functional products for ice cream applications. Lactoglace gives the end products more creaminess, allows them to melt more slowly and creates a softer mouthfeel. It is an inexpensive alternative to skimmed milk powder. Lactoglace makes it possible to replace milk or whey powder 1:1. It includes solutions for protein-enriched ice cream products. It enables the production of a nutritionally valuable ice cream product - fat-reduced, and with a creamy structure for just the right melt on the tongue. It ranges from milk compound blends to specially adapted stabilizer / emulsifier systems.

Italgel Plus® Pork is a granulated gelatine soluble at 30°c with bloom of 80-300.

Westland milk products Sodium Caseinate is a thickening and stabilizing agent that adds thickness and opacity to sauces. It is a spray-dried protein powder derived from high-quality acid casein..

Italgel Plus® Calf is a granulated gelatine soluble at 30°c with bloom of 180-300.

ITALGELATINE S.p.A. Gelatine Pork is a natural and healthy food, being a pure protein made from animal raw materials that contain collagen and is an extremely versatile hydrocolloid, which allows to endless applications.

Italgel Cold® Pork is optimized for pre mix use with soluble at low temperature (2-15°c) and available in very fine granulometries with bloom of 220.