CONFECTIONERY & BAKERY
Gelatin offers important characteristics such as gel formation, aeration, binding, etc. for use in a variety of confectionery & bakery products.
APPLICATIONS
GUMMY CANDY
MARSHMALLOW
CHEWABLE CANDY
FUNCTIONS
- GEL FORMATION
- BINDER
- TEXTURE IMPROVEMENT
- AERATION
OTHER AVAILABLE INGREDIENTS
CARRAGEENAN, HYDROLYZED COLLAGEN, GELLING AGENTS, STABILIZERS, PECTIN
