Rousselot, the global leader in gelatin and collagen peptides, has launched Synergy Systems, a range of high performance gelatin-based functional solutions suitable for a variety of food applications.
 
The Synergy 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. Easy-to-use solutions, the Synergy Systems open up new possibilities to the food industry, enabling manufacturers to develop innovative and enhanced products with new or additional benefits. They can improve texture, stability, or emulsification, for example, or be used to develop better-for-you options. The Synergy Systems also allow producers to enhance taste and introduce exciting new flavor varieties too.
 
The Synergy Systems range currently includes:

• Rousselot AcidoGel – a gelling agent which allows for the manufacture of stable acid marshmallows, promoting new flavor possibilities

• Rousselot NeutralGel – a solution to texturize, mimic fat, promote flavor release, and improve stability over time

• Rousselot ResistaGel – an ingredient to ensure continued quality in confectionery which is used or produced in warm climate conditions

• Rousselot EmulsiGel – a clean label ingredient that emulsifies and stabilizes 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.”
 
For more information:www.rousselot.com