Give your product stability, the right shape, the right bite and the right texture.
If you are looking for a gelling agent, stabilizer, binder, emulsifier, film former, foaming and whipping agent or carrier we can help.
For desserts which melt in the mouth, meat products and coatings, sauces, yogurts, bakery glazes and many more.
Enhance your products shelf life and increase its freeze-thaw stability.
From gummy bears and marshmallows to hard boiled and chewable candies.
In chewy candies, gelatine acts as an excellent emulsifier, but also as a gelling, foaming and stabilizing agent, giving products a pleasant mouthfeel, a feeling of indulgence and long-lasting flavour release.
Gelatine is water-soluble, totally digestible and compatible with most other hydrocolloids, including vegetable colloids such as agar-agar, alginates, carrageenan and pectin, as well as sugars and flavours – all popular within confectionery.