Trying to re-energise or develop new sugar confectionery products to gain market share? The possibilities are unlimited. Specialty starches offer unique texture solutions for all product needs.
The cost and supply of ingredients are of major concern for confectionery manufacturers. National Starch Food Innovation can help you create gelatine- and gum arabic-free formulations with our range of specialty starches.
Technologists at National Starch Food Innovation are available to assist with all your formulation challenges. We have a broad portfolio of confectionery solutions including:
• Wide range of texturising ingredients that can support you to create textures from
soft, jelly-like to firm
• Replacement of gum arabic in panning applications with the CRYSTAL-TEX range
of dextrins that form clear, solution-stable films
• One-piece specialty starches that reduce stoving times in starch moulded
confectionery
• Starches that provide novel textures, such as TEXTRA and PURITY GUM™ 539 E,
in chewy candies
• N-DULGE™ range of co-texturisers for textural differentiation of high solids fillings
Challenges • Loss / degradation of texture and eating quality over shelf life
• Development of high quality, reduced-sugar confectionery
• Achieving elastic gelatine-like textures
• Reducing stoving times to increase production efficiency
• Glossy and resilient films that resist cracking in panned applications