Confectionery

Confectionery is all about organoleptic perception, indulgence, texture and flavor release. With our highly versatile ingredients, backed by our in-depth technical and formulation expertise, you can achieve the results you want: elastic, hard, chewy – you name it, we can help you create it. Just play with gel strength or viscosity, gelatin type or concentration, and discover the exciting options.

Gelatin has been used in the food industry for hundreds of years. Today, it is an inescapable ingredient for achieving the perfect texture in a range of confectionery and other food products. Its thermo-reversibility is unique and essential in a vast range of confectionery applications. Its popularity is also attributable to its gelling, foaming, stabilizing, texturizing, binding and emulsifying functionalities. Gelatin is water-soluble, totally digestible and compatible with most other hydrocolloids, including vegetable colloids such as agar-agar, alginates, carrageenans and pectins, as well as sugars, corn syrups, edible acids and flavors – all popular in confectionery.

The foaming, stabilizing, texturizing and emulsifying functionalities of our gelatins make them an excellent solution for making chewable toffees with long-lasting taste.

• Achieve the chewability and texture you want, from soft to hard, and from very chewy to less chewy
• Perfect flavor release
• Improved fat dispersion and stabilization, with more controlled crystallization
• Stable product shaping