Improving and innovating together, every step of the way

Rousselot Functional Ingredients’ Synergy Systems™ are designed to help you create innovative food products with a strong appeal. These new functional gelatins and specific blends of ingredients, developed at our own R&D and Application Laboratories, work synergistically, enhancing the functionalities of each ingredient involved.

Rousselot® AcidoGel™

Want to create new taste profiles in acid applications, such as intense fruit flavors, with exceptional flavor release? This gelling agent allows you to manufacture stable acid marshmallows. It is composed of Rousselot® Gelatin and Pectin.

  • An all-in-one gelling and foaming system
  • Perfect stabilizing properties in neutral pH
  • Perfect texture and stability
  • Equipment and production process preserved
  • Compatible with most ingredients

Download the AcidoGel brochure or contact us for more information

Rousselot® ResistaGel™

Want to take quality confectionery to warm climates? This gelling agent is ideal for developing confectionery that preserves its quality in warm climate conditions.

  • An all-in-one gelling and foaming system
  • Gummy quality preserved up to 45-50°C
  • Improves texture and stability
  • Equipment and production process preserved
  • Ideal for manufacturing and storage in warm conditions
  • Compatible with most ingredients    

Download the ResistaGel brochure or contact us for more information

Rousselot® NeutralGel™

Eager to develop surprising new tastes in neutral environments, such as gummies and marshmallows? This patented gelling blend is the perfect solution for texturizing, mimicking fat, promoting flavor release and improving stability over time. It is composed of Rousselot® Gelatin and Pectin.

  • An all-in-one gelling and foaming system
  • Perfect stabilizing properties in neutral pH
  • Equipment and production process preserved
  • Compatible with most ingredients
  • Enables healthier confectionery or snack concepts

Download the NeutralGel brochure or contact us for more information

Rousselot® EmulsiGel™

Emulsification is a difficult process and getting a stable emulsion without the use of additives can be challenging. As a food manufacturer, you may be looking for efficient, natural emulsifiers to replace e-numbered alternatives. EmulsiGel, our patented blend of gelatins, is ideal for emulsifying and stabilizing in an oil-in-water emulsion.

  • A natural emulsifier (no e-number) enabling clean labeling   
  • Outstanding stabilizing properties
  • Improves texture and stability
  • Extends shelf life
  • Compatible with most ingredients   
  • Can easily replace most of the common emulsifiers, such as lecithin, mono & di glyceride esters (e.g. E472), or egg yolk

Download the EmulsiGel brochure or contact us for more information