The new SiMoGel gelatin ingredient is specifically designed for starchless molds and is aimed at producing functional and traditional gelatin-based gummies.
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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.