Improving and innovating with you, every step of the way

Our 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 by our R&D and Applications Centers, work synergistically, enhancing the functionalities of each ingredient involved. 

The experts at our Application Centers are eager to help you innovate. For more information, go to Services & Support

Rousselot® AcidoGel™

Create new taste profiles, 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    

The experts at our Application Centers are eager to help you innovate. For more information, go to Services & Support.

Rousselot® ResistaGel™

Bringing 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
  • Quality of the gummies 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    

The experts at our Application Centers are eager to help you innovate. For more information, go to Services & Support.

Rousselot® NeutralGel™

Surprising new tastes in neutral environment such as gummies and marshmallows

This patented gelling blend is the perfect solution to texturize, mimic fat, promote flavor release and improve 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    
  • Enabling healthier confectionery or snack concepts                        

The experts at our Application Centers are eager to help you innovate. For more information, go to Services & Support.

Rousselot® EmulsiGel™

The perfect ingredient for products for which emulsification is key

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. 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

The experts at our Application Centers are eager to help you innovate. For more information, go to Services & Support. 


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