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Confectionery

Rousselot® gelatine is a multi-talented food.

Its unique ability to form a thermo-reversible gel is the key of a vast range of confectionery applications, in addition with its foaming, emulsifying and binding properties which are complemented by numerous characteristics that make it irreplaceable to the confectionery industry.

Gelatine can be considered as a:

  • Gelling agent in jelly confectionery,
  • Whipping agent in aerated confectionery,
  • Stabilizers for icings,
  • Emulsifiers in fruit chews,
  • Adhesive to stick different layers in liquorice of all sorts,
  • Binder in sugar paste or liquorice,
  • Coating agent in dragees

Agenda

We take part:

Vitafoods 2012

Location: Event dates: May 22, 2012 to May 24, 2012 - Organizer: Location: Geneva, Switzerland

Geneva, Switzerland
May 22-24, 2012
Stand 1341

IFIA

Location: Event dates: May 23, 2012 to May 25, 2012 - Organizer: Location: Tokyo, Japan

Tokyo, Japan
May 23 – 25, 2012

IFT

Location: Event dates: June 25, 2012 to June 28, 2012 - Organizer: Location: Las Vegas, NV – US

Las Vegas, NV – US
June 25-28, 2012
Booth 3755

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Conferences

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About Rousselot

With a worldwide staff of 2,400 people dedicated to our customers, Rousselot is recognized as a leading producer of Gelatine and Hydrolyzed Collagen.

Our key values:

  • Proximity
  • Adaptability
  • Quality