Candy combines sensory perception, taste, texture, and flavor

"Our gelatin has a wide range of uses, coupled with our extensive technical and recipe expertise, you can achieve the desired results, and we can meet the different needs of our customers.". Just change the strength or viscosity of gel, the type or concentration of gelatin, and you can get a variety of ideal choices.

Gelatin has been used in food processing for hundreds of years. Today, it is a necessary ingredient in a range of candies and other foods to create an excellent texture. It has unique thermal reversibility and is essential in many candy applications. Its popularity is also attributed to its gelling, foaming, stability, thickening, adhesion, and emulsification functions. Gelatin is water-soluble and compatible with most other hydrophilic colloids, including plant colloids such as agar, alginate, carrageenan, and pectin, as well as sugar, corn syrup, edible acids, and spices.