Rousselot solidifies position in Chinese gelatin market

Scientists look to fish gelatin as emulsion stabilisers

19-Jul-2006

Food scientists are continuing to explore the potential of fish gelatin as stabilisers for food emulsions, in keeping with the trend to replace synthetic with natural emulsifiers.

PL Thomas launches new cost-cutting carrageenan product

13-Jul-2006

PL Thomas has launched a new carrageenan product in partnership with Spanish firm Ceamsa, which its claims cuts costs in half and eliminates the need for gelatin or locust bean gum.

ONC names microencapsulation solution Powder-loc

24-Mar-2006

Ocean Nutrition Canada (ONC) has revealed the double-shell technology underlying its Powder-loc microencapsulation for omega-3.

Rousselot solidifies position in Chinese gelatin market

Rousselot has acquired a fourth gelatin plant in China in order to satisfy increasing demand within the Asian food market.

Related Topics

Scientists look to fish gelatin as emulsion stabilisers

PL Thomas launches new cost-cutting carrageenan product

ONC names microencapsulation solution Powder-loc