New Hope Network is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

Rousselot debuts EmulsiGel gelatine

Rousselot debuts EmulsiGel gelatine
Innovative, patent-pending gelatine acts as both an emulsifier and a stabilizer in oil-in-water emulsions.

Rousselot, the world's leading producer of gelatine and collagen peptides, launches 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.

From Nov. 13 to 15, 2012, 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.


Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.