Rousselot

A Rousselot Innovation

Bringing marshmallow in the new world of acid flavors

With Rousselot® ACPE, intensive flavoring is now possible opening a new world of experience. Example of flavors that fit with acid marshmallow include citrus fruits such as lime, lemon or grapefruit - new possibilities for always more innovative products!

A practical Innovation
Rousselot® ACPE is an all-in-one gelling and foaming system with no need for extra-handling.

An original recipe
With Rousselot® ACPE, Rousselot has revisited the area of pectin and gelatine combinations - a completely new approach to an old concept.

In traditional marshmallows, gelatine is the foaming and gelling agent that gives to this aerated mixture of sugar, corn syrup, color and flavor its typical texture.

Rousselot® ACPE is using the best of gelatine and pectin, taking advantage of their specific gelling, foaming and setting capacities:
- Rousselot® Gelatine plays its usual foaming and gelling role
- Pectin supports the jellifying role of gelatine while gelatine foam is challenged by the low pH.