PRODUCTS | GELATINE | FOOD GRADE | FISH GELATINE
Key features
Origin
Lapi fish gelatine is obtained by the partial hydrolysis of collagen present in fish skin.
Suitable for
Due to its versatility and its characteristic of being thermo- reversible, Lapi gelatine is used in numerous applications, such as confectionery, sweets, dairy products, ice cream, meat and for the clarification of beverages.
Customisation
The ideal raw material for customised solutions for specific requirements and every application.
Storage
Store in the original package at room temperature, away from heat and moisture.
To be consumed
Preferably within 5 years from the date of production.
Formats
Paper bags 15-20-25 kg. Big bags 500-1000 kg.
Functionality
Film-Forming Agent
Stabiliser
H20 Binder
Gelling Agent
Foaming Agent
Thickener
Emulsifier
Clarifying Agent
Technical information
Chemical-Physical Characteristics
*GME: Gelatine Manufacturer of Europe | *Ph.Eur: European Pharmacopoeia
*GME: Gelatine Manufacturer of Europe | *Ph.Eur: European Pharmacopoeia
(per 100 g)
* The values given are based on average Lapi Gelatine monitoring data (2010 – 2020) at the time of printing. These values are for information only. Therefore it should not be construed as guaranteeing specific properties of the products described or their suitability for a particular application. Expression and presentation of the nutritional data are according the regulation (EU) No 1169/2011. This information is based on our present state of knowledge and is intended to provide general information on our products and their uses. It should not therefore be construed as guaranteeing specific properties of the products described or their suitability for a particular application. Any existing industrial property rights must be observed. The quality of our products is guaranteed under our General Conditions of Sale, and our quality assurance system in accordance with ISO 9001 and FSSC 22000.
See also
Bovine gelatine
Food grade
