Rousselot experts will be on hand to discuss how its latest gelatine innovations provide an endless range of textures – playing with characteristics, such as gel strength and viscosity, gelatine types, concentration and recipes – for novel product designs and fortified gummy options.
Rousselot’s new SiMoGel™ gelatin solution will be a highlight, designed specifically for starch-less moulds and suitable for the production of functional and traditional gelatine-based gummies.
Rousselot will also present ProTake B, a hydrolysed gelatine, that can help manufacturers increase the amount of protein in its products.
“Due to its fast-drying properties, SiMoGel allows manufacturers to switch from starch moulding to starch-free gummy processing, opening new application for the creation of state-of-the-art jelly shapes including 3D designs, multiple layers, stripes and fillings,” says Mike Schmit, Vice President of Sales, Rousselot, USA.
It is also ideal for processing products with functional benefits such as fortified gummies in a clean and hygienic starch-less environment – all while significantly optimising production processes and reducing costs.”
Visitors will have an opportunity to sample a variety of vitamin and protein enriched mango, lemon and orange flavoured gummies made with SiMoGel and ProTake- B.
Visit Rousselot at stand S3417 to find out more.
