Gelatin has been used in the food industry for hundreds of years. Today, gelatin is without doubt an inescapable ingredient, used to define 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, 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
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