iConnectHub

Login/Register

WeChat

For more information, follow us on WeChat

Connect

For more information, contact us on WeChat

Email

You can contact us info@ringiertrade.com

Phone

Contact Us

86-21 6289-5533 x 269

Suggestions or Comments

86-20 2885 5256

Top

Does your confectionery hold up to heat?

Source:Ringier Food Release Date:2017-02-28 795
Food & Beverage
Add to Favorites
A new gelatin-based solution can strengthen soft products like gum candies against heat

Rousselot, a maker of gelatin and collagen peptides, offers gelatin-based solutions designed to strengthen soft products like gum candies against heat. For instance, the gelatin and pectin blend in ResistaGel-H work synergistically and enables sugar confectionery products to gel at an acid pH. When this happens, finished products are created with the right texture, flavor release and stability at temperatures up to 45°C - 50 °C.

ResistaGel also has a unique texture that when used in aerated and non-aerated confectionery, a shorter texture is obtained with beneficial effects on flavor release.

Ideal for manufacturers in the Middle East and Africa, this halal-certified product which is part of the Synergy System concept from Rousselot, will enhance the setting property to cut confectionery production time. There’s no need to change or modify equipment either.

Photo © Alexander Kharchenko | Dreamstime.com

Air Jordan IV 4 Retro Snake Skin
Add to Favorites
You May Like