Gelatin replacement: a key challenge for formulators
With the rapid increase of interest in vegetarian, halal, and kosher foods, there has become an increasing need to substitute gelatin. The main reason is that sources of commercial gelatin are limited to collagen from pig skin or cow skin and bones.
Gelatin has become a volatile ingredient with supply constraints experienced with beef hide gelatin, creating more demand for pig skin gelatin. With the collagen market taking off in the beauty sector, there has been an increased demand for collagen also causing some of these supply constraints for gelatin.
Are you considering gelatin replacement and wonder what the options are? Are you faced with the challenge of creating cost effective products with ingredients that have a stable supply chain? How do you achieve a similar texture and mouthfeel to gelatin based products? With the price of Gelatin increasing and the availability of supply limited, Gelatin replacement has become a key priority for product development teams.
That’s where Ingredion can work with you to come up cost effective solutions through our Sydney Ingredion Idea Labs™ innovation centre. We can help you save money in your recipes, and enable your products to have a comparable texture and mouthfeel to gelatin and success on the supermarket shelves.
Save smarter without compromising deliciousness
Your recipes are the essence of your brand. We work closely with you to preserve their integrity while uncovering savings.
Here are just a few solutions for Gelatin replacement:
- PRECISA GEL03 provides gelatin replacement in dairy products
- ELASTIGEL 1000J starch can replace gelatin in dairy products
- DAIRYBLEND YG-AG & DAIRYBLEND YG-AG Natural are blends to replace gelatin in dairy products
Achieving the delicious balance of recipe perfection and healthy margins is made possible through our deep formulation knowhow and broad functional ingredients portfolio. Let’s work together to make your great recipes work harder.