Designed to support confectioners and nutraceutical manufacturers with the production of gummies in a starchless environment, SiMoGel was first introduced at the end of 2017 and is made using porcine or bovine gelatin grades. Since then, Rousselot has continuously worked on advancing its gelatin-based solution for starchless molding by testing it in application in collaboration with Baker Perkins, a British engineering company that offers process systems and equipment to the global confectionery and bakery industry.
“With growing consumer demand for nutraceutical gummies, the use and recycling of starch is becoming a hindrance. Starchless molding is becoming increasingly popular as it is a clean and hygienic alternative, considerably speeding up the gelation process compared to the minimum of 24 hours normally needed within a starch depositing process.” says Jeff Daelman, Product & Business Development Manager at Rousselot. “By optimizing the effect of various product and process parameters, we were able to reduce the previous gelation time of the first SiMoGel version from 30 minutes to a few minutes. The team has also tested and verified various novel mold types, including 3D metal and air eject, which removes the need for starch depositing completely.”
With its record-breaking gelation speed and its ability to enable perfect 3D gummies with, for example, stripes or filling, SiMoGel is a high performing solution for all confectioners that want to achieve success in the functional gummies market.
To find out more about SiMoGel for starch-free production of gummies, visit www.rousselot.com/products-solutions/rousselot-simogel/