Gelatin plays a key role in creating the characteristic texture and sensory appeal of many gummy and chewy confectionery products. It can provide clarity, elasticity, a distinctive bite and thermoreversible melt behavior, while supporting flavor release and overall mouthfeel.

In chewy candies, gelatin can contribute to gelling, foaming, stabilization and emulsion-support functionality, helping create smooth, elastic and enjoyable textures.

In traditional marshmallow formulations, gelatin supports aeration, foam stability, softness and structure, allowing manufacturers to develop textures ranging from light and fluffy to firmer and more elastic. Asian Gelatin Industries (AGI) provides application-specific gelatin solutions for gummies, chewy candies, marshmallows and other confectionery products.