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Jellies & Gummies

Jellies and gummies of any texture - from soft pectin jellies to chewy gelatin gummies - can be made economically and at high quality by Baker Perkins’ starchless depositing process.

We work closely with selected suppliers to offer ingredients and develop textures and quick-setting formulations that give manufacturers across the world the opportunities they are looking for from the hygienic and efficient starchless process.

Latest developments:

  • Gelatin gummies can now be removed from moulds in a few minutes using gelatin producer Rousselot’s new SiMoGel™ solution: www.rousselot.com/products-solutions/rousselot-simogel
  • Demoulding time can also be reduced using a combination of pectin and gelatin from ingredient supplier CEAMSA: www.ceamsa.com/industry/confectionery
  • A combination of pectin and carrageenan can be used to achieve gelatin-like textures which are vegetarian – opening up major markets such as India and the Middle East, where gelatin is unacceptable.

Made in association with

Rousselot CEAMSA