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gelatine

Its unique ability to form a thermo-reversible gel is the key of a vast range of confectionery applications, in addition with its foaming, emulsifying and binding properties which are complemented by numerous characteristics that make it irreplaceable to the confectionery industry.

Gelatine can be considered as a:

  • Gelling agent in jelly confectionery,
  • Whipping agent in aerated confectionery,
  • Stabilizers for icings,
  • Emulsifiers in fruit chews,
  • Adhesive to stick different layers in liquorice of all sorts,
  • Binder in sugar paste or liquorice,
  • Coating agent in dragees