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Rousselot develops new gelatine for dressings and sauces

Last updated on 10-Dec-2012 at 11:36 GMT2012-12-10T11:36:08Z

Gelatine could be an effective egg replacer

Gelatine could be an effective egg replacer

Rousselot’s European applications laboratory has developed a new gelatine for egg replacement and for use in dressings and sauces, the company has said.

The company showcased its Emulsigel gelatine in an egg-free mayonnaise at HIE 2012 in Frankfurt last month, as a clean label alternative to eggs for those with egg allergies and to help tackle egg shortages in Europe. Using gelatine instead of eggs can also help to extend shelf life, it says.

The gelatine acts as an emulsifier and stabiliser in oil-in-water emulsions, and Rousselot says its dissolvability and ease of use makes it ideal for dressings and sauces.

“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 stabilisation is key,” the company says. 

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