Gelatine

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 November 2011

Citation

(2011), "Gelatine", Nutrition & Food Science, Vol. 41 No. 6. https://doi.org/10.1108/nfs.2011.01741faa.034

Publisher

:

Emerald Group Publishing Limited

Copyright © 2011, Emerald Group Publishing Limited


Gelatine

Article Type: Food facts From: Nutrition & Food Science, Volume 41, Issue 6

Veggie Percy uses a new pea protein which has been specially developed just for him. Beef and Pork gelatine has been used for centuries in traditional sweet making and is responsible for the chewy, gummy texture – until now, veggie alternatives just have not had enough “bounce”.