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Gelatine in Confectionery


Gelatine is a multi-talented food.

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