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Switch up your food ingredients

Thinking Outside the Box

It makes a lot of sense to explore different ways to manufacture your branded food products, especially with gelatine alternatives – a Healan Ingredients’ speciality. We are encouraging our customers to take a look at functionality and how a different choice of ingredients might be suited better to your applications.

Take the step to understand the texture, stability and mouth feel of hydrocolloids and we’d welcome the opportunity to explore this with your NPD team.

Carrageenan for Vegan Gummies

If you’re struggling to achieve the desired texture in your vegan gummies and have been using Pectin, you might want to consider Carrageenan instead. 

Already using Pectin, but considering Carrgeenan? Learn the benefits of Pectin and Carrageenan.

Guar Gum as an Alternative to Locust Bean Gum

With challenges in the supply, costs and regulations surrounding Locust Bean Gum, we would recommend our HISTAB 0802 Premium Guar Gum Powder as an alternative. HISTAB 0802 has equally great properties including stabilisation and suspending ability.

With a lower cost and similar usage quantities to LBG, HISTAB 0802 is, in our opinion, the best alternative on the market. It is also effective in strengthening the gel network of agar and carrageenan, adding elasticity and improving mouthfeel.

The addition of HISTAB 0802 reduces syneresis, and in products including mayonnaise and salad dressings, the gels form after the heating stage to give required mouthfeel and stability through shelf life. These properties can be achieved at low doses of only 0.35%, keeping costs minimal.

A few more switch ideas...

Pana Cotta

Carrageenan is the usual go to – but Alginates create a creamier texture 

Creme Dessert

Carrageenan can create a creamy texture, but for a fruity dessert or a cleaner label – Pectin is definitely worth a try

Cream Cheese

Carrageenan creates a spreadable cream cheese but for a softer/stickier texture – Alginates work great

Ice Cream

Carrageenan is great for soft serve but Citrus Fibre is good for hard pack ice cream and clean label

Ice lollies and sorbet

Pectin works well but Citrus Fibre could be better for your preferred texture

Milk Drinks

Carrageenan is the usual choice but for fruit drinks – Pectin is best

Need to evaluate functionality within your products and understand potential cost saving opportunities? Contact our NPD team to discuss your requirements and start the collaborative approach to catering for your consumers’ needs.

Gelatine alternatives in Pet Food (hydrocolloids)

We at Healan understand the importance of good quality ingredients when it comes to our furry friends, that’s why we can educate you on the best ingredients for your manufacturing process and what will work to meet consumer demands.

While gelatine in pet food has its benefits – such as soothing the digestive system and supporting bone and joint wellbeing – many pet owners are looking for a more natural ingredient list and therefore the rise of using hydrocolloids (gums) is on the up. For wet pet food, the use of hydrocolloid blends will help create the right texture of meat emulsion.

Hydrocolloids are hydrophilic polymers (polysaccharides and proteins) of high molecular weight extracted from plants and algae or produced by microbial synthesis. Hydrocolloid blends require a lower dosage and are easier to use during the production process, providing time and cost savings.

Hydrocolloids, supplied by Healan, can be blended and added to wet pet food to improve its functional properties, such as thickening, gelling, emulsifying, stabilisation, viscosity, and coating. Hydrocolloid blends require a lower dosage and are easier to use during the production process, allowing time and cost savings.

The most used hydrocolloids in pet foods and treats/chews are:

  • Guar Gum
  • Xanthan Gum
  • Carrageenan
  • Agar
  • Pectin

Pea Protein is also gaining traction as a high protein ingredient. It’s a protein concentrate extracted from peas that provides iron and many of the essential amino acids, that are both important for healthy muscles and a healthy immune system.

Carrageenan is great for water retention in products, keeping the food moist; ideal for dogs that are not keen on dry food.

Healan supplies fish, chicken, bovine, porcine gelatine and collagen to be used in your pet food products.

We are also able to blend and grind to create bespoke ingredients that match your NPD requirements. So If there’s a particular bloom or blend of ingredients you require then we are able to offer this outside of our standard product range. 

Interested in samples of Healan’s hydrocolloids?

Contact us now Tel: +44 (0) 1430 801021 or email sales@healan.com

Our Collagen Powder - Your Brand

Using the power of your own brand, why not use our collagen powder to add value to your product offering? Collagen is high profile in the health sector right now and it’s never been a better time to offer this functional ingredient as an added benefit.

Collagen hydrolysate has been shown to have a favourable effect on skin, hair, bones, and joints. This protective effect brought about by higher dosages of collagen hydrolysate in joint and bone health is a key valuable product benefit. Furthermore, its functional properties clearly establish collagen as a link between nutrition, wellness, and beauty, another market sector destined for enormous growth according to market researchers.

The body’s natural production of collagen slows as we get older, reducing elasticity and beginning the visual signs of aging. Hydrolysed collagen is made of the same amino acids as collagen within your skin naturally but they’re in much shorter chains so are more easily absorbed.

Hydrolysed collagen is characterised by its excellent bioavailability and contains almost three times the amount of proline and glycine present in other proteins, thus providing the precise and selective supply of the building blocks necessary for the synthesis of the cartilage matrix.

It is readily soluble in cold water, does not gel in highly concentrated solutions at normal processing temperatures, has a low viscosity, and is easily mixed into other products. It also has no influence on the sensory properties of the finished product.

Studies show that taking collagen supplements for several months can improve skin elasticity, (i.e. wrinkles and roughness) as well as signs of aging.

WHO (World Health Organization) have confirmed collagen is safe and that there is no risk involved in consuming larger quantities on a regular basis. A daily dose of 10g collagen hydrolysate over a longer period of time (as a rule at least 3 months) leads to cartilage regeneration and, in turn, to significantly improved joint mobility and less pain. 

Collagen is a high-quality, easily digestible protein that contains neither carbohydrates nor fats. In contrast to other proteins, it has practically no allergenic potential. It is gluten-free and has a typical protein energy content of 345 kcal/100g.

Scientific studies have shown that collagen hydrolysates have a protective effect on joint cartilage, therefore becoming an important food additive for patients suffering from osteoarthritis and for athletes whose joints are subject to extraordinary mechanical stress.

Interested in samples of hydrolysed collagen powder?

Contact us now Tel: +44 (0) 1430 801021 or email sales@healan.com

Collagen for supplements, protein bars and beauty products

Food and nutritional supplements containing collagen are an ideal way to deliver and improve the supply of protein to the entire body.

More protein, less calories is just the start of the benefits that collagen brings to food and beverage products. Plus, thanks to its water-binding properties, collagen can contribute to more cost-effective production processes while also improving the texture of the final products. We provide different grades of collagen, together with different dispersibilities and functions within products, all to suit your needs.

Collagen suitable for use as a food supplement.

Collagen hydrolysate is readily soluble in cold water, does not gel in highly concentrated solutions at normal processing temperatures, has a low viscosity, and is easily mixed into other products. It also has little influence on the sensory properties of the finished product.

Interested in samples of hydrolysed collagen powder?

Contact us now Tel: +44 (0) 1430 801021 or email sales@healan.com

Collagen is the primary protein of the connective tissue in man and animals and the most abundant protein in mammals.

Collagen is naturally produced in the skin – production slows during aging, reducing elasticity and beginning the visual signs of aging. With increasing age, collagen takes increasingly longer to be formed and reformed. At the same time, the collagen becomes increasingly more cross-linked. As a result, its moisture-binding capacity is reduced, and some elasticity is lost. In time, the connective tissue fluid that provides the skin with its smoothness, suppleness, and tautness also gradually decreases in volume, and the skin then loses even more moisture

Hydrolysed collagen is made of the same amino acids as collagen within your skin naturally but they’re in much shorter chains so are more easily absorbed.

Collagen hydrolysate is characterised by its excellent bioavailability and contains almost three times the amount of proline and glycine present in other proteins. Collagen hydrolysate thus provides the precise and selective supply of the building blocks necessary for the synthesis of the cartilage matrix.

Collagen as a health benefit

Studies show that taking collagen supplements for several months can improve skin elasticity, (i.e., wrinkles and roughness) as well as signs of agingOther studies show consuming collagen can increase density in bones weakened with age and can improve overall joint, back and knee strength. 

WHO (World Health Organization) have confirmed collagen is safe and that there is no risk involved in consuming larger quantities on a regular basis. 

A daily dose of 10g collagen

A daily dose of 10g collagen hydrolysate over a longer period of time (as a rule at least 3 months), leads to cartilage regeneration and, in turn, to significantly improved joint mobility and less pain. 

Collagen is a high-quality, easily digestible protein that contains neither carbohydrates nor fats. In contrast to other proteins, it has practically no allergenic potential. It is gluten-free, and has a typical protein energy content of 345 kcal/100g. Scientific studies and clinical observations carried out over recent decades have shown that collagen hydrolysates have a protective effect on joint cartilage. It has thus become an important food additive for patients suffering from osteoarthritis and for athletes whose joints are subject to extraordinary mechanical stress.

Collagen hydrolysate has been shown to have a favourable effect on skin, hair, bones, and joints. This protective effect brought about by higher dosages of collagen hydrolysate in ‘‘joint and bone health’’ is a key valuable product benefit. Furthermore, its functional properties clearly establish collagen as a link between ‘‘nutrition, wellness, and beauty’’, another market sector destined for enormous growth according to market researchers.

Collagen in Cosmetics and Beauty Products 

Water-soluble collagen, because of its high molecular weight, is also a very good film former on the skin. It not only binds moisture but also, because of its film forming properties, slows down the release of moisture to the atmosphere.

If it were further processed using heat, collagen would become denatured and lose its desirable properties. This is prevented by processing it into cosmetic preparations at a temperature below 30 C. Native collagen is also very sensitive to alkaline conditions and high concentrations of salts, alcohol, and surfactants. It should therefore be used at a pH below 6.

Interested in samples of hydrolysed collagen powder?

Contact us now Tel: +44 (0) 1430 801021 or email sales@healan.com

Gelatine & Gelatine Alternatives

What’s the alternative to Gelatine?

Healan are a leading UK supplier of gelatine free alternatives. A big part of Healan Ingredients and our history has been in the product knowledge and supply of gelatine ingredients for various industries across the globe. This will always be a focus for our business, and we continue to provide support and industry advice on our range of gelatine products to our customers.

Gelatine Products:

  • Bovine
  • Porcine
  • Fish
  • Chicken
  • Cold Water Soluble

But as the food industry continues to cater for plant-based, vegetarian, vegan and other clean label demands, our product portfolio has continued to grow and includes premium gelatine-free alternatives. Natural hydrocolloid ingredients are suitable for a large range of applications and functions, some of which are explained below. We work with our customers on improving key texture characteristics without compromising consumer appeal, our vegetarian and vegan offerings are no different.

Consumers are not only following specific lifestyles and diets, but they are also more aware of sustainability and natural ingredients. With our large range of functional ingredients only accounting for small amounts in a recipe (typically 0.2-1.2%) we offer low MOQ’s, guidance on which ingredients would be best suited to your product’s functionality needs and the ability to blend ingredients for bespoke functions.

Switching to gelatine-free alternative ingredients doesn’t have to be a daunting concept. Working together we can achieve the same benefits that gelatine products would but cater to the wider and more mainstream plant-based consumer. Did you know that Healan are also one of the leading pet food gelatine suppliers?

Key benefits:

  • Hot and cold soluble options
  • Meet specific process needs
  • Meet specific product needs
  • Stabilisation
  • Emulsification
  • Thickening
  • Gelling
  • Standardisation
  • Thermoreversible options
  • Heat stable options
  • Aiding back of pack claims

Need to transform your products into plant-based alternatives? Contact our NPD team to discuss your requirements and start the collaborative approach to catering for your consumers’ needs.

jelly, marmalade, sweet-3032344.jpg

All about Gelatine

Think you know everything there is to know about gelatine? Or don’t know a lot about the multi-functional ingredient?

Our 40 years’ experience and background knowledge is centred around the gelatine industry. Let’s just say, there isn’t a lot about gelatine that we don’t know!

Gelatine is a multi-talented ingredient and often misunderstood. It brings many qualities and characteristics to the table that are often hard to replace with alternative options.

  • Melt in the mouth texture provided in food products
  • Thermo-reversible
  • Film formation
  • Shine
  • Emulsifies
  • Stabilises
  • Gelling agent
  • Binding agent

Gelatine is a key protein; it is non-allergenic, cholesterol free, purine-free and fat-free. It also has no e-number and is a key ingredient for achieving clean label. Having gelatine as an ingredient aids protein claims on back of pack, is suitable for fat reduced products and is also effective for sugar reduction.  

Update from our CEO Maurizio Lapi

“I’ve been working in the gelatine industry for over 40 years, and whilst we see a shift in focus to gelatine alternatives, there will always be a need for gelatine and it’s achievable characteristics in food products. Take the classic cereal bar for example, the addition of gelatine can aid foam formation, adhesion, and textural improvements. Pair that with the health benefits such as aiding muscle-build up, carbohydrate reduction and weight reduction; it’s an incredibly versatile ingredient.”

What we offer

We supply bovine, chicken, porcine, fish and collagen (hydrolysed) forms of gelatine. But it’s never just a simple transaction of goods when you work with us, there’s a lot more we can do when it comes to our gelatine ingredients:

  • Various bloom strengths to meet your specific product requirements
  • Various mesh profiles to suit process requirements
  • Bulk pack options
  • Low MOQ
  • Onsite grinding and mixing giving us the ability to create bespoke gelatine options for your precise product and process requirements
  • Options to blend gelatine with hydrocolloids such as guar gum to aid water binding and increase adhesiveness to products such as meats

Once a Luxury Item

According to Reinhard Schrieber Herbert Gareis’s handbook of gelatine, it was once an ingredient fit for Kings! For centuries, gelatine was a luxury item; it was used to prepare an extravagant jelly for dishes presented at court and in aristocratic villas. It was only in the late 17th century that scientists started propagating its nutritional and physiological qualities. In 1682 the French mathematician Denis, Papin invented a pressure cooking pot called a ‘‘digester’’ that made it possible to cook bones until soft. Papin recommended using the stock produced for preparing soups; he even suggested to King Charles II of England in 1681 that ‘‘the jelly produced from bone be used as a general foodstuff for the people.’’

The opportunities are endless

Although it’s most known as a food ingredient; think jelly, marshmallows, pork pies and meat products; it’s also used in concrete, bird seed products, collagen face creams and much more!

Please find below a breakdown of our gelatine variants and their key applications.

Bovine Gelatine

  • Clarifying agent in fruit juices
  • Various gel strengths, vast range of blooms available
  • Clear varieties
  • Beef product suitable

Chicken Gelatine

  • Chicken product suitable
  • Clear
  • Provides clarity
  • High bloom

Porcine Gelatine

  • Use in jellied meats
  • Use in marshmallows
  • Pork product suitable
  • Vast bloom range
  • Gives clarity
  • Aerating ability
  • Foam stabilisation

Fish Gelatine

  • Fish product suitable
  • Low or medium bloom
  • Slow set option to meet manufacture/process requirements

 

 

Collagen – Hydrolysed

  • Bones, hair, nail benefits
  • Perfect for hair care products and collagen drink products in a ‘just add water’ format
  • Different grades of collagen, different dispersibilities and functions within products
  • Clear when dissolved

Need more detail and assistance on using this versatile ingredient? Contact our NPD team to discuss your requirements and start the collaborative approach to catering for your consumers’ needs.

A Guar Gum Alternative to Locust Bean Gum

A deeper look at our New HISTAB 0802 Guar Gum and its achievable characteristics in the replacement of Locust Bean Gum

When it comes to Locust Bean Gum and Guar Gum, we know a thing or two about the applications and key benefits. With current challenges in the supply, costs and regulations surrounding Locust Bean Gum, we would recommend our HISTAB 0802 Premium Guar Gum Powder as an alternative. We understand the key strengths and applications of Locust Bean Gum, and our new HISTAB 0802 has equally great properties including stabilisation and suspending ability. With a lower cost and similar usage quantities to LBG, HISTAB 0802 is, in our opinion, the best alternative on the market.

HISTAB 0802 is reactive with Carrageenan to form flexible gels, and has good suspension properties when used in combination with Xanthan Gum. It is suitable for various applications including meat products (ham injections), sauces (mayonnaise), fruit products (fruit prep for yoghurts), dairy products (cream cheese) and drinks (yoghurt drinks), and desserts (spoonable desserts). It is a high performing ingredient suitable for food, beverages, and pet food.

Przemyslaw, NPD at Healan Ingredients explains in more detail.

“When HISTAB 0802 is used in application, viscosity builds late during the heating process so therefore is suited to various production processes including depositing. HISTAB 0802 does require a heat step to achieve the functionality in the finished product, however, it gives better retention of fruit pieces in fruit preparations when compared to LBG and creates a creamy mouthfeel so is perfect for dairy products. It is also perfect for cakes and pastries; crumb texture can be specified and easily achieved with a viscosity increase of batters and doughs during the baking process. HISTAB 0802 has a neutral flavour, therefore not altering your finished product organoleptic properties in the swap from LBG.”

Gelling Ability and Characteristics

Similarly to LBG, HISTAB 0802 is effective in strengthening the gel network of agar and carrageenan, adding elasticity and improving mouthfeel. The addition of HISTAB 0802 reduces syneresis, and in products including mayonnaise and salad dressings, the gels form after the heating stage to give required mouthfeel and stability through shelf life. These properties can be achieved at low doses of only 0.35%, keeping costs minimal.

Suspension Properties

To achieve the same suspension properties as LBG in application, HISTAB 0802 can be used at around 0.2% to give a stable and consistent suspension throughout shelf life. The addition of HISTAB 0802 to your products adds viscosity and mouthfeel along with stabilisation and emulsification.

Need more detail and assistance on using this functional ingredient? Contact our NPD  team to discuss your requirements and start the collaborative approach to catering for your consumers’ needs.

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