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New solution for starch-free gummy production

Rousselot has developed a new gelatin-based solution for the starchless production of gummies, which is set to launch later this month.

SiMoGel, the company says, allows manufacturers to produce innovative gummies with 3D shapes, stripes and fillings in a clean and hygienic environment, while significantly optimising production processes and reducing costs.

For years, jelly confectionery manufacturing has relied heavily on starch moguls. SiMoGel allows manufacturers to replace the traditional starch moguls with silicone or metal moulds or even blisters, making the production process hygienic and suitable for use by nutraceutical confectionery producers.

It can be used to significantly speed up the production process, as gelatin-based gummies without starch depositing require only a few minutes to dry instead of 24 hours. The company says SiMoGel also eliminates the starch recycling stage, lowers energy consumption and labour time, while removing the need for storage or gelling rooms before demoulding.

SiMoGel can be used by a range of confectionery and nutraceutical manufacturers, to create end products with superior appearance, flavour release and transparency. The solution contains a customised recipe based on specific gelatin grades, either porcine or bovine, which can be used to meet gummy producers individual texture requirements.

The concept has been tested and validated on the equipment of British food process systems supplier Baker Perkins.

Rousselot will launch SiMoGel at Food Ingredients Europe, which takes place in Frankfurt, Germany, later this month.

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