FoodEurope Issue 4 2016

34
ingredients
production processes, resulting in
lower costs, more robust
processes and higher levels of
quality.
Key benefits
and HST products produce less
dust during production,
transportation and storage. This
makes handling easier and also
reduces the time required for
cleaning, leading to time and cost
savings. They also show improved
dissolution properties: due to an
adjustable particle size, a higher
bulk density and an improved
wettability profile, it is now easier
than ever to create highconcentration
solutions. Because
the particles sink to the bottom of
the dissolution vessel more
quickly, fewer clumps form and,
because of a lower air input, less
undesired foaming occurs. This
leads to fewer rejects and a
smoother process that operates in
a more controlled and reliable way.
Furthermore, depending on the
product and process requirements,
viscosity and drying times can be
adjusted to provide optimal
results. Of course, in line with
GELITA’s existing portfolio, ST
products are non-allergenic and
can be used to achieve a clean and
clear label.
If the product requires both the
bioactivity of collagen peptides
combined with gelling power, HST
products now also offer the
convenience of handling just one
product instead of two. Further to
the advantages already mentioned,
additional benefits include supply
optimisation (order, transport,
store and process just one
ingredient), making it easier to
produce innovative products.
The new Collagen
Peptides ST range of
enhanced ingredients
brings better
processing and
optimised performance
levels to customers
Advantages in a wide range of
applications
During the past decade, protein
has become one the most soughtafter
ingredients. It is now
prominently featured on consumer
products from beverages to
yoghurt and everything in between.
However, in functional foods and
dietary supplements, it is often a
difficult task to process large
quantities of protein into the final
product – ideally without the timeconsuming
conversion of existing
production processes and
machinery.
An excellent example of the
added value derived from
GELITA SMART
TECHNOLOGY
is the
production
of high-
protein gummies. By using HST
products and a recipe adapted to
high protein levels, clear fruit
gummies with a protein content of
up to 35% can be made on a
standard Mogul production line.
This is not currently possible with
conventional powder products.
GELITA ST and HST products also
make it possible to achieve a high
dry substance binding system,
resulting in an improved drying
and setting regime within a
viscosity range suitable for the
production of cereal bars. As a
result, these technologically
optimised collagen peptides can
be used as a coating agent or
binder in muesli bars. Finally, the
optimised bulk density means it’s
now possible to significantly
increase the amount of Bioactive
Collagen Peptides ® that can be
included in a hard capsule shell for
example.
In a nutshell
In western societies,
diversification has led to a demand
surge for innovative tailored
products that fulfil individual
consumer needs. Now, more than
ever, businesses should be
investing in strategies that target
these distinct groups to reap the
potential rewards and benefits.
The new Collagen Peptides ST
range of enhanced ingredients
brings better processing and
optimised performance levels to
customers. This means improved
production, enhanced
machinability and the ability to
ease the development of new and
exciting products with proven
health benefits. n
1 Transparency Market Research, Collagen Peptide
and Gelatin Market: Global Industry Analysis,
Size, Share, Growth, Trends & Forecast, 2014–
2020: www.transparencymarketresearch.com/collagen-peptide.html
Oliver Wolf
Marketing and Communication
GELITA AG
www.foodmagazine.eu.com issue four | 2016