Our gelatin is highly versatile, and combined with our extensive technical and formulation expertise, you can achieve exactly the results you need - we can meet the varied needs of our customers. Simply by varying the gel strength or viscosity, the gelatin type or the concentration, a wide range of ideal options can be obtained.
Gelatin has been used in food processing for hundreds of years. Today, it is an essential ingredient for creating outstanding texture in a wide range of confectionery and other foods. Its unique thermo-reversibility makes it indispensable in many confectionery applications. Its popularity also stems from its gelling, foaming, stabilizing, thickening, binding and emulsifying functions. Gelatin is water-soluble and compatible with most other hydrocolloids, including plant-based colloids such as agar, alginates, carrageenan and pectin, as well as sugar, corn syrup, food acids and flavorings.
