Confectionery products bring pleasure, fun and enjoyment to the consumers and Rousselot Gelatin is one of the best candidates to make your confectionery products successful.
Confectionery is all about organoleptic perception, indulgence, and texture. In this way, texture plays a major role in the way a confectionery finished product is perceived by the consumer, for example flavor release. A highly versatile ingredient, Gelatin enables to achieve the exact desired texture , whether you want it elastic, hard or chewy...
Just play with the gel strength or viscosity, the gelatin type or concentration and discover all options!
Gelatin has been used in the food industry for hundreds of years. Today, it is an inescapable ingredient, used to achieve the perfect texture in a range of confectionery and other food products.
- Toffees, chewy candy
Its thermo-reversibility is unique and essential in a vast range of confectionery applications, but 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 flavours – all popular within the confectionery sector.
Gelatin has many functionalities and at Rousselot we are experts in connecting the right functionality to the right application so as to help you develop successful, appealing confectionery products.
In today’s food industry, manufacturers – and confectioners in particular – require more than just functionality from the ingredients they buy. At Rousselot, we see numerous international trends driving this change.
The experts at our Application Centers are eager to help you innovate or improve your processes with gelatin. For more information, go to Services & Support