GELATIN
STABILIZING SYSTEMS
Stabilizing systems
Swiss flavours has a long experience in texturing specialties and provides a complete range of high-quality stabilizing systems for the food industry.
Our objective remains to develop strong and reliable partnerships with our suppliers while keeping flexibility and the ability to offer tailor-made systems of high-quality standard. The product safety and quality are our main concerns. The recognition of our competence leads us to gain gradually market shares from the middle-size producers to global players.
SwissStab
Our product range named SwissStab provides hydrocolloids/emulsifier blends that contribute to the texture, viscosity, consistency, organoleptic properties and impacts the product stability and shelf life. The applications are diverse – from the confectionary, dairy, ice cream, beverages and bakery to savoury sector with focus on meat spice blend, stabilizing for dips and sauce, or also instant food.
SwissStab range
| Application | Product name |
|---|---|
| Ice cream | SwissStab G – line |
| Dairy | SwissStab D – line |
| Sauces | SwissStab F – line |
| Meat | SwissStab F – line |
| Beverages | SwissStab D – line |
| Bakery | SwissStab B – line |
GELATIN
Swiss flavours offers gelatin for distribution on the European market and to the Russian Federation. Our gelatin is manufactured out of porcine or beef raw materials.
WHAT IS GELATIN?
Gelatin is a natural, translucent, colourless, brittle (when dry), food derived from collagen obtained from various animal body parts. Used as a gelling agent in food, pharmaceutical drugs, vitamin capsules, photography, and cosmetic manufacturing.
Types of gelatin
Swiss flavours’s edible gelatin can work as a gelling agent, stabilizer, binder, emulsifier, film former, foaming agent and carrier, so it can be widely used in food industry.
Porcine
Description:
Pork gelatin is a protein product produced by partial hydrolysis of collagen-rich animal skin (or) scale material. The gelatin molecule is made up of amino acids joined together by amide linkages in a long molecular chain. These amino acids perform an imperative function in the building of connective tissue in humans. Different types of bloom strengths and mesh sizes are available upon request. Free from additives and preservatives.
Bovine
Description:
Bovine collagen, also called hydrolyzed gelatin, obtained from fresh bovine skin through pretreatment and biodegradation of the collagen with a biological enzyme, to form micro molecular collagen polypeptide, with a mean molecular weight of less than 3000. Bovine collagen contains the total amino acids and has the advantages of good nutritive value, high absorption, water solubility, dispersive stability, and moist-retention quality.
| CHARACTERISTICS | PORCINE | BOVINE |
|---|---|---|
| Clarity | 10-40 NTU (very transparent) | 10-40 NTU (very transparent) |
| Strength | 140-280 bloom | 200-280 bloom |
| Viscosity | 1.5-3.5 mPa∙s |
2.5-5.0 mPa∙s |
| Size | 8-100 mesh | 8-100 mesh |
| Foaming ability | strong | weak |
| Colour |
white to yellowish, beige |
white to yellowish, beige |
| Delivery time |
prompt/on request |
prompt/on request |
| Packaging details: | 1kg, 5kg, 10kg, 20kg, 25kg, 400kg | 1kg, 5kg, 10kg, 20kg, 25kg, 400kg |
Selecting the right particle size
