At the recently concluded 27th "Bakery China" Exhibition, the forum on “Empowering Baking: Forum on Innovative Applications and Health Benefits of Collagen” garnered significant attention. As one of keynote speakers, Foodmate delivered an in-depth presentation “The Fun Transformations of Collagen,” exploring how collagen and its derivatives—instant gelatin and collagen peptides—are driving innovation in the modern baking industry. This article offers a comprehensive review of the event and reveals how we empower the future of baking through science and health.
I. Why Collagen? The Versatile Ingredient from Basic to Breakthrough
Collagen is not only a vital structural protein in the human body but also an “invisible catalyst” in baking, thanks to its water retention, gelling, and emulsification properties. For example, when added to frozen dough, Foodmate collagen helps delay starch retrogradation and retain moisture for improved soft texture. Furthermore, through targeted hydrolysis, collagen can be transformed into two key functional ingredients:
Gelatin Series – A natural and safe option for improving texture and mouthfeel across dessert applications such as mousse and jelly.
Collagen Peptides – With low molecular weight and high bioavailability, they offer both nutritional and functional benefits—an ideal addition for healthy baking formulations.
II. Foodmate: Technology Drives Innovation
- InstantGel™ SR Series: A Revolution in Efficiency
Traditional gelatin requires pre-soaking in cold water and subsequent heating steps to dissolve that slows production. Foodmate’s instant gelatin InstantGel™ SR02 overcomes this with one-step instant solubility:
✅ Uniform Hydration: Specialized processing ensures powder disperses evenly, avoiding clumping or localized thickening during dissolution.
✅ Dissolves at Room Temperature: Simply stir into 25 °C water—no pre-soaking or heating needed—for fast and complete dissolution, significantly improving production efficiency.
✅ Uncompromised Performance: Retains the natural gelling characteristics of gelatin with gel strength exceeding 200 Bloom g, ideal for high-demand applications such as alcoholic jellies, mousses, and fruit panna cottas.
🎥 On-site Demonstrations:
Alcoholic Jelly: Mixing sparkling wine with InstantGel™ SR02 at room temperature reduces setting time to 20 minutes, with no loss of alcohol flavor and aroma.
Mango Panna Cotta: No need to heat juice or whip cream—simply stir all of them to dissolve evenly. The result is a bouncy texture with full fruit flavor.
- FoodPep™ Collagen Peptide Series: The Nutritional Engine for Healthy Baking
In response to rising consumer demand for functional foods, we launched the FoodPep™ collagen peptide series:
✅ Bovine, Fish, and Type II Collagen Peptides: Catering to various health needs such as joint health, skin elasticity, sports nutrition, and more.
✅ 18 Amino Acid Composition: Rich in glycine, proline and oxyproline to enhance the nutritional level of any baked good.
✅ Odor-Free Processing: Advanced deodorization processes ensure the final baked goods are free of off-flavors or unpleasant aromas.
🎥 Application Examples:
Chocolate Mousse Cake: InstantGel™ SR02 combined with bovine collagen peptides and cocoa powder results in a silky-smooth texture with no off-taste.
Cocoa Collagen Parfait: Adding bovine peptides into a classic dessert produces a low-fat, high-protein pudding—perfect for the light food trend.
III. Foodmate: Service Wins the Market
At the forum, Foodmate’s team engaged audience through two interactive elements:
- Application Videos: Full-process videos showcasing InstantGel™ SR02 applications in 4 baked desserts, highlighting dramatic efficiency gains.
- Free Sample Packs: Complimentary giveaways of InstantGel™ SR02 + mousse premix powder, inviting attendees to trial the technology firsthand.
IV. Co-Shaping the Future of Baking with Foodmate
In the future, Foodmate will remain committed to customer-centric innovation, offering integrated solutions that encompass raw materials, formulation, and processing. From R&D to industrial-scale production, we support your success! Let’s work together to drive the baking industry toward greater functionality and convenience—exploring innovations such as low-sugar, high-protein, ready-to-eat, and no-bake concepts that meet the new wave of health-conscious consumer demands.
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