Reduction of jelly and fat residues in canned sausage
Improvement of spreading quality and softness in emulsified sandwich spreads
Whipping agent for low-calorie sandwich spreads
Improved homogeneity of binding in cooked sausage
Protein enrichment in cured meats
Rapid reduction of aw-values and shorter maturation times in raw sausage preparations
Stabilization of emulsions, dispersions and suspensions
Source of information
In addition, color, taste and aroma are improved. Addition of gelatine hydrolysate can lead to a reduction in the use of salt without inhibiting taste.
This application, developed and patented internationally by GELITA Group, is gaining in importance in many other countries.