Gelatins and texturizers
Gelatins
Gelatins
BOVINE GELATIN 250 BLOOM
BOVINE GELATIN 250 BLOOM
GELATIN N°15
GELATIN N°15
PORK GELATIN 250 BLOOM
PORK GELATIN 250 BLOOM
Texturizers
Texturizers
CARRAGHÉNANES
CARRAGHÉNANES
GUM GUAR
GUM GUAR
Gelatins and texturizing agents – functional solutions for artisans and industrial manufacturers
The gelatins and texturizing agents play a key role in the agri-food industry. Used in charcuterie, cheesemaking, fish products and ready meals, they ensure uniform texture, perfect stability and an attractive product presentation. The range offered by DAT-Schaub France combines quality, consistency and food safety to meet the expectations of both artisans and industrial manufacturers.
Gelatins and texturizing agents – consistency and technological performance
Our range includes several references suited to a wide variety of applications:
• Gelatins (No. 15, bovine 250 Bloom, porcine 250 Bloom) provide binding, elasticity and shine in many preparations.
• Texturizing agents such as carrageenans or guar gum enable gelling, thickening or stabilization of recipes, whether for charcuterie, processed cheeses or sauces.
By combining these functional ingredients, you achieve excellent product structure along with visual and sensory consistency appreciated by consumers.
Customer benefits
• Consistent quality: controlled manufacturing processes ensure exemplary regularity.
• Versatility: suitable for charcuterie, cheesemaking, fish products and ready meals.
• Technical support: guidance from our experts to optimize your formulations.
• Traceability and safety: strict compliance with food standards.
Conditions and precautions for use
• Follow the dosages and incorporation methods indicated in the technical data sheets.
• Maintain strict food hygiene conditions.
• Store in a dry, cool place protected from light.
• Check compatibility according to your recipes and processes.
Uses and applications
• Charcuterie: terrines, pâtés, aspics, cooked meat products.
• Cheese: texturizing processed cheeses and specialty products.
• Fish products: preparation of mousses, fillings or restructured products.
• Catering and ready meals: sauces, desserts, garnishes.
With the Gelatins and texturizing agents range, you benefit from reliable solutions to improve texture, stability and consistency in your products. DAT-Schaub France guarantees a high-quality, safe supply tailored to your professional needs.
Contact our specialists to discover our gelatins and texturizing agents and optimize your artisanal or industrial recipes.
