Rousselot, a producer of gelatins and collagen peptides, highlighted ProTake-P, a hydrolysed gelatin boasting 90% protein content at HiE this year. The new ingredient allows manufacturers of dairy goods, sports nutrition, snacks, bars and powder blends to develop new products to meet the unabated demand for protein-enriched foods and drinks or to reformulate existing products.
ProTake-P constitutes a versatile and cost-effective protein source. With neutral organoleptic properties and excellent functional properties, it can easily be incorporated into a wide range of applications. It’s the perfect ingredient for binding dry components to achieve a perfect texture in bars, for example. Furthermore, thanks to its compatibility with many other ingredients, it can also be used in powder blends for instant cold-soluble drinks.
Enabling ‘better for you’ reformulations is also a valuable characteristic of ProTake-P. In reduced-fat applications, such as desserts and yoghurts, it provides the same texture, creaminess and mouthfeel as full-fat versions. Its excellent water retention properties enable Pro-Take P to act as a bulking agent in low-sugar formulations to maintain the attractive texture of the original versions.
ProTake-P is derived from porcine gelatin. It is a natural food ingredient, so has no E-number, is GMO-free and contains no allergens. As a result, it has clean-label status — another valuable benefit to customers throughout Europe and beyond.