Global Suppliers of Gelatines and Hydrocolloids

Welcome to Healan Ingredients

Our product portfolio includes a full range of gelatines, natural hydrocolloids, pectins and clean label stabiliser systems developed for a variety of applications or tailored to your specific needs.

With our combined expertise and capabilities, these products are supported by our leading industry knowledge and experience—enabling you to make the most of these products – be it in new product development or in improved process efficiencies.

Our extensive range serves a wide variety of applications including food, confectionery, pharmaceutical and industrial specialities.

Vegan Mousse Blend

Our NEW plant-based blend is ideal for producing gelatine free mousses, perfect for Vegan and Vegetarian products. Our unique blend is a stabiliser system for instant whip products.

Contact us to request a bespoke sample pack and speak to our NPD team for support with turning your consumer mousse products gelatine free.

Food

Give your product stability, the right shape, bite and texture

Confectionery

From marshmallows to hard boiled and chewable candies

Pharmaceuticals

From hard and soft capsules to fortified gummies

Food Supplements

For health bars, supplements and sports nutrition products

Gelatine

Gelatine's gelling, foaming, emulsifying and binding functionalities are complemented by characteristics making it irreplaceable in food, confectionery or pharmaceuticals.

Hydrocolloids

Hydrocolloids are widely used in many food formulations to improve quality attributes, stability and shelf-life. They are added in order to control functional properties, such as thickening and gelling.

Hydrolysed Collagen

Hydrolysed collagen – a unique bioactive protein – is used in many applications, from functional foods and drinks to protein bars, anti-aging skin solutions and dietary supplements.

Hydrocolloid Blends

A wide variety of options for functional systems, combining at least two ingredients that deliver performance and technological solutions, especially in gelling, thickening and stabilising.

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