Confectionery

GELITA PA 120

In pastillies, this gelatine partially or totally replaces other hydrocolloids without presenting seasonality issues.

GELITA EXTRA CRUNCH

In waffers, biscuits or confections contraining wafers such as bobons this gelatine improves crunchiness

GELITA CW 100

In chewing candies, this gelatine offers aeration and improves texture.

GELITA RTE-ICE

In Ice cream coatings or popsicles, this special gelatine allows for gelling and improved texture, even at room temperature

Desserts

GELITA INSTANT GELATINE 700A/800A

In Instant desserts, this gelatine provides cold dispersion properties making it ideal for mousses or toppings and fillings for pies or cakes. No cooking necessary.

GELITA JELLY DIPPING

In dips and toppings, this ingredient increases the viscosity of fruits syrups and reduces prep time, all while maintaining the fruit's characteristics and enhancing brightness

GELITA RTE-JELLY

In table jellies or gelatine desserts, this ingredient gels at room temperature and offers shelf stability

GELITA RTE DRINK

In beverages, this ingredient provides a gel-like structure (unique sensation of gel-flakes) allowing beverages to flow freely when sipped or squeezed from the packaging

GELITA GELCOSOL

In instant desserts, this gelatine provides cold dispersion properties making it ideal for mousses or toppings and fillings for pies or cakes. No cooling necessary.

GELITA PS

Excellent transparency, achieved Jelly desserts that noy only look bright and soulful, but also their behavior to the temperature as unlike other common gelatine. After taste any chef or Jelly lover abandons this product.

GELITA RTE-ICE

In Ice cream coatings or popsicles, this special gelatine allows for rapid gelling and improved texture, even at room temperature

Dairy

GELITA GEL-TEX FR PLUS

In margarines, this gelatine provides fat reduction while giving margarines stability and creaminess.

GELITA SOY-STABLE IOG

In yogurt-flavored soy beverages, this ingredient acts as a stabilizing agent, giving products a premium texture with an inexpensive cost.

GELITA GEL-LAC 130

In bulk ice cream, this gelatine reduces the need for milk solids, reduces ice crystal formation and enhances creaminess and thermal resistance.

GELITA GEL-LAC

In dairy products that require special stabilization, like reduced-fat or fat-free yogurt, this gelatine offers reduced syneresis and guarantees the expected texture.

Collagen Peptides

HIDROGEL D6000

Collagen hydrolysate for application in beverages with fruit pulp. With such collagen it is possible to add proteinto the beverage without affecting its stability.

HIDROGEL MK100

Special collagen hydrolistate for application in milk based products, making possible the differential of adding the collagen protein without altering final product caracteristics.

LIQUID HIDROGEL

Ideal for protein supplements. Its main advantage is its liquid presentation that makes the process easier, eliminating the dissolution step.