Reformulation

Reformulation with Rousselot® Gelatine

Because of its structure and the presence of ionic charges along the chain, Rousselot Gelatine has a very good solubility and exhibits water-binding capacity. Gelatine swells either in cold or warm water, and can bind up to 10 times its own weight of water.

Healthier foods offering taste, texture and shelf-stability.

The energy intake reduction is also at stake and can be achieved by:   
- replacing caloric nutrients by using more water in the food
- introducing air in food matrix to reduce portion size