Confectionery

Gelatine delivers multiple functional benefits in confectionery applications.

It offers gelling properties that are greatly valued. In particular, its ability to form a heat reversible gel at body temperature means it can be used to create confectionery with that special ‘melt in the mouth’ texture.

When whipped, gelatine naturally forms a highly stable foam, perfect for use in the manufacture of aerated products such as marshmallows.

Furthermore, gelatine is a natural ingredient with no ‘E number’, which is so important in today’s market where a clean label is essential. There is no other natural product that delivers the same benefits as gelatine in confectionery.

The gelatines supplied by Weishardt are manufactured in a unique process that results in a crystal clear product that is perfectly suited for creating confectionery products that look great and deliver optimal taste and texture.

Weishardt’s gelatines are acknowledged by many of the largest confectionery companies in the world to be among the top-performing gelatines.

Weishardt has also developed a range of confectionery made with Naticol® fish collagen peptides. This concept product combines the pleasure of eating sweets with the proven healthy ageing benefits delivered by Naticol®.