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Food Proteins Course 2008RousselotRousselot Part of VION Food Group (NL), Rousselot is the worldwide leading manufacturer of gelatine and hydrolyzed collagen to the food, pharmaceutical and photographic industries. With a staff of 2,400 people, the company benefits from a global sales and production network of 12 plants and 11 sales offices located in Europe, North America, South America and Asia. Based on its technical know-how, Rousselot’s particular strength is to develop products and services in order to find new solutions, fitting international, local or individual environments and needs. Gelatine Gelatine is widely used by the food industry for its numerous functionalities. Gelling, foaming, binding or colloidal protective power - emulsifying, stabilizing, sticking, disintegration, dispersal or thickening agent - syneresis prevention - plasticizing or film forming properties – the versatility of gelatine is outstanding. And what makes gelatine unique in terms of functionalities is its reversible gelling power: a gelatine-based formulation gels when cooled and liquefies when subsequently heated. Rousselot has built its leadership on its expertise of all these functionalities of gelatine: Rousselot application experts are dedicated to assisting gelatine customers in their innovation and new product development in as varied applications as confectionery, dairy, dessert or prepared foods. Rousselot® Gelatine is an all-in-one hydrocolloid that meets today’s challenges of the food industry. Contact: Renaud Pluvinet Marketing Director Rousselot, T: +33 1 46 67 87 22, E: renaud.pluvinet@rousselot.com, I: www.rousselot.com
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