Perfect melting and flavor release
Rousselot Gelatin is the perfect ingredient for gummies. Its gelling and texturizing functionalities make it an excellent solution for this segment.
- Melts in the mouth
- Excellent mouthfeel
- Perfect flavor release
- Perfect elastic texture
- Crystal appearance
Limitless innovation opportunities
With gelatin, there are many fun opportunities for innovation on the market for gummies and sweets. Examples of gummies developed in our application laboratories include:
- Protein-enriched fruit pulp gummies
- Sugar-free Fruit pulp gummies
- Chocolate gummies
- New flavors, from cinnamon to tomato
- Fully clean label Tofgums™ or Beegums™
- Heat-resistant gummies
- Other innovations, such as soft-coated gummies
- Other ingredients you can use to influence texture, such as agar-agar, pectin or starch
Latest News ! Launched at FIE 2017:
Advanced solution for the production of gummies without starch depositing
SiMoGel is a new gelatin based solution for the production of jelly articles without starch depositing.
This new solution enables to produce gummies in a perfectly clean, hygienic (starch-free) environment.
It significantly optimizes the production process and lowers the costs. It paves the way for innovative gummies with 3D shapes, stripes and fillings. SiMoGel is the perfect solution for state-of-art jelly production on starchless confectionery equipment.
SiMoGel has been successfully tested on Baker Perkins equipment. This British engineering compangy offers process systems and equipment to the food industry throughout the world.
Please check with your sales representative whether this solution is available in your country.
The experts at our Application Centers are eager to help you innovate or improve your processes with gelatin or to provide you with recipes for successful gummy products. For more information, go to Services & Support