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Jennifer Grebow is editor-in-chief of Nutritional Outlook.
The new SiMoGel gelatin ingredient is specifically designed for starchless molds and is aimed at producing functional and traditional gelatin-based gummies.
Rousselot (Son, Netherlands) is highlighting its new SiMoGel gelatin ingredient, which the company says is specifically designed for starchless molds and is aimed at producing functional and traditional gelatin-based gummies. The company will showcase the new gelatin at the upcoming Institute of Food Technologists Annual Meeting and Food Expo in Chicago.
“Due to its fast-drying properties, SiMoGel allows manufacturers to switch from starch molding 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,” said Mike Schmit, vice president of sales, Rousselot Inc. USA, in a press release. “It is also ideal for processing products with functional benefits such as fortified gummies in a clean and hygienic starchless environment-all while significantly optimizing production processes and reducing costs.”
At the IFT show, Rousselot will showcase SiMoGel gelatin in a variety of gummies, including mango, lemon, and orange-flavored gummies enriched with a variety of vitamins and protein.