Gelation of gummies produced in a starchless environment has never been faster, as Rousselot’s new gelatine-based technology Simogel reaches a new record time. With Simogel, Rousselot, global leader in gelatine and collagen solutions, has accelerated the gelation process of gummies to only five to ten minutes, depending on the type of mould used. There is currently no other gelatine-based solution available on the market that enables gummy gelation in such a remarkably short time.

Designed to support confectioners and nutraceutical manufacturers with the production of gummies in a starchless environment, Simogel was first introduced at the end of 2017 and is made using porcine or bovine gelatine grades. Since then, Rousselot has continuously worked on advancing its gelatine-based solution for starchless moulding by testing it in application in collaboration with Baker Perkins, a British engineering company that offers process systems and equipment to the global confectionery and bakery industry.

“With growing consumer demand for nutraceutical gummies, the use and recycling of starch is becoming a hindrance”, says Jeff Daelman, Product & Business Development Manager at Rousselot. “Starchless moulding is becoming increasingly popular as it is a clean and hygienic alternative, considerably speeding up the gelation process compared to the minimum of 24 hours normally needed within a starch depositing process. By optimizing the effect of various product and process parameters, we were able to reduce the previous gelation time of the first Simogel version from 30 minutes to a few minutes. The team has also tested and verified various novel mould types, including 3D metal and air eject, which removes the need for starch depositing completely.”