Cold Soluble Gelatin Applications

PB is world leader in the production of a range of cold soluble gelatins under the brand names CRYOGEL® and INSTAGEL®. These gelatins are aimed at applications where the heating stage required to dissolve gelatin complicates the processing or preparation of a product. In some applications, a heating stage is not required at all during the preparation.

• Instant powder desserts (gelling and/or stabilizing agent for mousses, creams, puddings,…)
• Cream stabilizers ("Fonds") (ideal for whipped cream or vegetable creams)
• Any other application where cold processing is required or advantageous.

While CRYOGEL® needs pre-blending with other fine powders in order to avoid lump formation when it comes into contact with a liquid, INSTAGEL® can be used as it is and does not need pre-blending.

INSTAGEL® applications include:
• Alternative to gelatin sheets or traditional powder gelatin (for retail and food service)
• Low bulk mixes (e.g. reduced calorie products, aspics, etc.)
• Mixes for bakery
• Stabilizations of sandwich fillings
• Stabilizations of whipped cream, sour cream,…
• Terrines.

Should you want more information on cold soluble gelatin applications, please contact the sales office in your region .

More information can also be found in our product brochure .