Beauty in confectionery

Gelita will be highlighting the importance of gelatine and collagen peptides in developing modern food at FIC 2011 in Shanghai, China this month.

As dairy and bakery confectionery commonly rely on gelatine as an elementary ingredient.

It will feature its collagen peptides Verisol to improve skin moisture and provide a smoother skin with fewer wrinkles for use in confectionery.

Meanwhile, the Gelita Gelatine provides a crystal-clear thermo-reversible gel formation for gummy candies with perfect flavor release, as well as achieving the smooth and fluffy foam of marshmallows and chewy fruit chews.