Abstract: The present invention relates to a gelatin product comprising a core component, wherein the core component is encased partially or fully by a gelatin gel. The gelatin gel is produced from a homogeneous casting compound containing the following constituents dissolved in water: 3 to 20 wt % of gelatin having a mean molecular weight, determined by gel chromatography, of at least 130 kDa, wherein the proportion of the molecular weight fraction above 100 kDa is at least 35 wt %; up to 60 wt % of glucose syrup with a viscosity of less than 1000 mPa·s, measured with a dry matter content of 80 wt % and at a temperature of 60° C.; and up to 60 wt % of sucrose, wherein the casting compound comprises a dry matter content of at least 70 wt %.

Abstract: The present invention relates to a fishing bait, a mouldable composition for manufacturing the fishing bait, a method for manufacturing the fishing bait and a use of the mouldable composition. The mouldable composition comprises a basic solution comprising water, a gelling agent and a plasticizer. The mouldable composition further comprises at least one cross-linking agent in the volume of the basic solution.

Abstract: The present invention relates to a gelatin product comprising a core component, wherein the core component is encased partially or fully by a gelatin gel. The gelatin gel is produced from a homogeneous casting compound containing the following constituents dissolved in water: 3 to 20 wt % of gelatin having a mean molecular weight, determined by gel chromatography, of at least 130 kDa, wherein the proportion of the molecular weight fraction above 100 kDa is at least 35 wt %; up to 60 wt % of glucose syrup with a viscosity of less than 1000 mPa·s, measured with a dry matter content of 80 wt % and at a temperature of 60° C.; and up to 60 wt % of sucrose, wherein the casting compound comprises a dry matter content of at least 70 wt %.

Abstract: A casting compound for the production of gelatin products comprises a homogenous aqueous solution having: 4% to 16% by weight of gelatin having a molecular weight determined by gel chromatography of at least 130 kDa, where the proportion of the gelatin having a molecular weight exceeding 130 kDa is at least 35% by weight, 6% to 76% by weight of one or more sugar alcohols; 0% to 50% by weight of glucose syrup having a viscosity of less than 800 mPas, measured at a dry matter content of 80% by weight and a temperature of 50° C.; and 0% to 50% by weight of sucrose, where the glucose syrup and the sugar alcohol(s) together make up 25% to 76% by weight of the aqueous solution, and where the aqueous solution has a dry matter content of at least 78% by weight and/or a water activity (aw value) of less than 0.75.

Abstract: The present invention relates to a composition in the form of compacted particles, comprising at least 5 wt %, preferably at least 10 wt %, more preferably at least 15 wt %, of gelatin and/or collagen hydrolysate.

Abstract: In order to provide a product that is suitable as fat substitute in foods, which can be produced simply and inexpensively and is deemed safe from the nutritional physiology viewpoint and with which the typical texture of fat-containing foods can be simulated as favorably as possible, particles of collagen material are proposed which are substantially insoluble and swellable in water, wherein in swollen state the particles have an average diameter of less than approximately 150 ?m. A process for the production of this product is additionally proposed.

Abstract: The present invention relates to a sugar confectionary product on the basis of a gelatin gel, comprising approximately 1% to approximately 15% by weight of gelatin, and approximately 20% to approximately 85% by weight of at least one sugar and/or sugar substitute. In order to increase the melting point of the gelatin gel, it is proposed that the sugar confectionary product contains one or more polyphenols.

Abstract: In order to provide a product that is suitable as fat substitute in foods, which can be produced simply and inexpensively and is deemed safe from the nutritional physiology viewpoint and with which the typical texture of fat-containing foods can be simulated as favourably as possible, particles of collagen material are proposed which are substantially insoluble and swellable in water, wherein in swollen state the particles have an average diameter of less than approximately 150 ?m. A process for the production of this product is additionally proposed.

Abstract: In order to provide a novel free-flowing gelatin composition, in particular for use as food precursor, which gelatin composition retains its flowability, in particular even at temperatures below 30° C., it is proposed that the free-flowing gelatin composition comprises an aqueous liquid, gelatin gel particles dispersed therein and/or dissolved gelatin hydrolysate and one or more sugar components, wherein the sum of the contents of gelatin, gelatin hydrolysate and sugar components(s) is selected such that the water activity (aw value) of the composition is less than or equal to 0.97.

Abstract: A process for making gelatine films, in particular sheet gelatine, from powdered gelatine includes the following steps: The powdered gelatine with the addition of water is plasticized by the application of shearing forces at an elevated pressure and an elevated temperature, the plasticized mass is pressed in the form of a film through a slotted die, the film is drawn off the slotted die under tension and the taut film is dried.