Gelatin has been a vital ingredient in the food industryfor centuries, and its popularity continues today due to its unique thermo-reversibilityand its ability to create excellent texture in a wide range of confectionery and other foods. Its functionalities include gelling, foaming, stabilizing, thickening, binding, and emulsifying, making it a versatile ingredient. Gelatin is also water-soluble and compatible with most other hydrocolloids, including vegetable colloids such as agar-agar, alginates, carrageenans, and pectins, as well as sugars, cornsyrups, edible acids, and flavors.

More Solutions For The Confectionery Of Gelatin MarshmalowsOur gelatin has been aerated, stabilized, and gelled, making it ideal for creating delicatelyflavored and delightfulmarshmallows.1. Provide soft, light, and foamy textures.2.Excellent flavor release.3. Offer qood stability for consistent quality

Tasty toffees and chewable candiesWe provide effective solutions for producina chewy toffees with a prolonged taste experience.Our aelatin's capabilities in foaming, stabilizing, thickening, and emulsifying make it a superiorsolution in this feld1.Options for different chewiness and texture2. Give excellent flavor release.3. mprove fat dispersion and stabilization, and have better crystallization control4.Provide stable product shaping for consistent results.