Gelatine: A key ingredient for a wide range of confectionery products

The gelling properties of gelatine, and especially its unique ability to form a thermoreversible gel at the human body temperature, give gelatine-based confectioneries their texture and melt-in-the-mouth quality, allowing for an excellent release of flavors.

Naturally, gelatine forms a foam when whipped. It also acts as a stabilizer for foams. For these reasons, gelatine is widely used in the production of aerated or whipped confectioneries, such as marshmallows.

Additionally, gelatine is a natural ingredient without an “E” code, which is very important in today’s market where “clean label” products are increasingly sought after. In the confectionery sector, no other natural ingredient offers as many benefits as gelatine.

Why choose Weishardt gelatine for your confectionery products?

Weishardt gelatines are manufactured using a unique process that produces a transparent product, perfectly suited for creating confectionery products with optimal taste and texture.

Weishardt gelatines are recognized by the world’s leading confectionery producers as among the most high-performing gelatines available.

Weishardt has also developed a range of confectionery products based on fish collagen peptides, Naticol®.

This innovative product combines the pleasure of eating candy with the proven anti-aging benefits of Naticol®.