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GELATINES FOR THE
FOOD AND PHARMACEUTICAL INDUSTRY
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Gelatine has several functional properties:
gel formation, thickening, glazing, stabilising, emulsion formation,
film formation, foam formation, syneresis, adhesion, water binding.
Gelatine is therefore an extremely versatile product, used in
many fields of application. |
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PHARMACEUTICALS
Gelatine is an essential component
in compounds for the preparation of hard and soft capsules,
ovules and suppositories. It is also frequently used in
diet products, injectable pharmaceuticals, implantable
devices and in products for topical use. |
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CONFECTIONERY
Sweets, nougat, pre-prepared
puddings, cake covering, creams and custards, cream emulsions,
ready-made baked cream or powder mixes, tablet formation,
powder mixes for ice creams and cakes, toffees, poured-and
extruded-gum sweets, marshmallows, candied fruit. |
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DAIRY PRODUCTS
Yoghurt, melted and soft cheeses,
margarine. The structuring property of gelatine is crucial
to these applications. In yoghurts gelatine is used to
inhibit syneresis and add consistency. |
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GASTRONOMY
Instant jellies, cold dishes,
mayonnaise-based dishes, patés, tartines. The gastronomic
market can't help glossing, structuring and garnishing
its products with gelatine. Furthermore, our product prevents
the food from coming into contact with air thus increasing
its preservation properties. |
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BEVERAGE INDUSTRY
Clarification of wine, beer
and fruit juices is often accomplished with gelatine. |
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COSMETIC INDUSTRY
Lipsticks, face creams, blushers,
etc..
Manufacturers of cosmetics utilise gelatine for its structuring
and hydrating properties and also as an amminoacid anhancer. |
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OTHER USES
THE PHOTOGRAPHIC INDUSTRY:
various type of paper, films,
x-ray sheets
THE PAPER INDUSTRY: Paper for the production of money,
copying paper
CRAFTSMANSHIP: Glass-making, artistic foundries, restoration
treatments |
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