Rousselot launches gelatin-based tech to produce gummies faster and chewier

15-Jan-2018 - Last updated on 16-Jan-2018 at 17:28 GMT

SiMoGel can reduce gummy production process to a few minutes. Pic: Baker Perkins

Rousselot has developed a gelatin-based technology, called SiMoGel, for confectioners to produce gummies in a starchless environment.

“For years, jelly confectionery manufacturing has relied heavily on starch moguls – a type of equipment that mold confectionery from a liquid solution into a gummy,” said the gelatin producer.

“The process involves filling trays with starch and imprinting the starch to achieve the desired candy shape,” it added. “The gummy mixture is then poured into the printed molds, dusted with starch and left to set… similar to the drying process.”

However, SiMoGel can speed up the production process, as gelatin-based gummies without starch depositing require only a few minutes to dry instead of 24 hours, said Rousselot.

“It can also eliminate the starch recycling stage, lower energy consumption and labor time, while removing the need for storage or gelling rooms before demolding,” the company added.

Not affecting nutritional profile

Rousselot pointed out SiMoGel contains a customized recipe based on specific gelatin grades, either porcine or bovine, which can be used to meet gummy producers’ individual texture requirements.

“SiMoGel has no impact on products’ nutritional profile,” said the company.

“By using one of the specific SimoGel gelatins, products can become slightly chewier than traditional gummies,” it added. “It is also possible to achieve the same taste and mouth feel to traditional confectionery, if the gelatin is combined with ingredients such as pectin.”