Abstract: The present invention relates to a process for the preparation of a gelatine blend comprising the steps of a) providing a gelatine extract or a series of gelatine extracts, differing in bloom and viscosity; b) subjecting a portion of one or more of the gelatine extracts of a) to an enzymatic treatment to obtain one or more enzymatically treated extracts having a viscosity that is lower than that of the respective extract before said enzymatic treatment, while maintaining the bloom substantially unaffected, the enzymatically treated extracts comprising less than 1.

Abstract: The invention describes a method for the preparation of gelatin based gummy candies, wherein a liquid candy composition comprising gelatin, bulking agent and water is casted in a mold and allowed to set to provide the gelatin based gummy candies, and the gelatin based gummy candies are removed from the mold. The liquid candy composition comprises, based on the total weight of the composition, 20 w/w % or less water, and the mold is not capable of absorbing water from the liquid candy composition, and at least a portion of the mold that is in contact with the liquid candy composition is resilient. A liquid candy composition suitable to be casted in such a mold and capable to form gelatin based gummy candies upon setting therein is described.

Abstract: Described is an improved method of removing lipopolysaccharide from an aqueous medium comprising gelatin and lipopolysaccharides, the method comprising the steps of providing an aqueous medium comprising gelatin and lipopolysaccharides, adding to the aqueous medium a micelle-forming surfactant, contacting the medium with a solid adsorbent, separating the solid adsorbent of from the medium and recovering the aqueous medium comprising the gelatin, wherein the method is performed at conditions below the cloud point of the surfactant.

Abstract: Described is a method for providing an outer surface of a foodstuff with a gel layer, comprising the steps of applying a liquid gelling composition comprising a gellable hydrocolloid and a plasticizer on the said outer surface of the foodstuff, and allowing the liquid gelling composition to gel while in contact with the outer surface of the foodstuff, therewith forming a gel layer directly covering the said outer surface of the foodstuff. Also described is a novel food coating composition, in particular for coating pre-prepared meals, that are to be heated before consumption. The gelling composition may also comprise additional substances such as nutrients, flavouring agents or medicaments. Also described is a food product coated with the said composition and a method for coating food stuff.

Abstract: The invention relates to a novel emulsifier, comprising hydrolysed gelatin and low bloom gelatin, to a method of preparing the same wherein the hydrolysed gelatin and the low bloom gelatin are dissolved and subsequently dried, to food products comprising the said novel emulsifier and to the use of the said emulsifier.