FiE 2017
Gelatine aids starchless jelly confectioney production
A gelatine-based ingredient for the starchless production of jelly confectionery was the highlight of Rousselot’s stand at last November’s Food Ingredients Europe.
SiMoGel is claimed to allow manufacturers to produce innovative gummies with different shapes, stripes and fillings in a clean environment, while significantly optimising production processes and reducing costs.
For years, jelly confectionery making has relied heavily on starch moguls.
Rousselot said SiMoGel can replace starch moguls with silicone, metal moulds or even blisters, making the production process completely hygienic.
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