The systems are composed of different types of gelatin, or a specific gelatin and other ingredients (such as pectin) that work synergistically: the functionality of each gelatin and each other ingredient, is boosted when they are combined.
Synergy Systems can improve texture, stability, or emulsification, for example, or be used to develop better-for-you options. The systems also allow producers to enhance taste and introduce exciting new flavour varieties.
The range currently includes:
- AcidoGel – a gelling agent which allows for the manufacture of stable acid marshmallows, promoting new flavour possibilities
- NeutralGel – a solution to texturise, mimic fat, promote flavour release and improve stability over time
- ResistaGel – an ingredient to ensure continued quality in confectionery which is used or produced in warm climate conditions
- EmulsiGel – a clean label ingredient which emulsifies and stabilises in an oil-in-water emulsion.
“The food industry needs reliable, practical and efficient ingredients to bring innovations to the market,” explains Hans Langereis, sales & marketing director at Rousselot. “Our Synergy Systems have been created to provide the inspiration and technology that food formulators need to create exciting and great-tasting new food products. The range is the result of Rousselot’s unique expertise and know-how of the added functionalities that can be delivered through the effective combination of gelatins or gelatins with other ingredients.”
Source: Confectionery Production