Ingredient expands opportunities for sauces

Comments Off January 18, 2013 at 9:35 am by Food in Canada magazine staff

Mukwonago, Wis. – Rousselot Inc. has introduced its new gelatine, EmulsiGel, in Europe.

The gelatine, which Rousselot has filed a patent for, opens up new horizons for the sauce industry. The company says it:
• acts both as an emulsifier and a stabilizer in an oil-in-water emulsion;
• is easy to dissolve and to use; and
• is a clean label ingredient.

EmulsiGel can provide the emulsifying capacity and stability usually conferred by the eggs. Replacing eggs with gelatine also helps extend product shelf life and can be a solution to the problem of catering for people with egg allergies.

The company says it has used EmulsiGel to develop an egg-free mayonnaise that had similar quality, taste and texture to a traditional mayonnaise.

www.rousselot.com