Confections with Appealing Textures

From elastic-gelatin-like to soft-chewy texture and everywhere in between National can help you develop just the right texture for your confection.
     
Market Trends

  • Growth in Natural & Organic
  • Appealing to the health conscience consumers
  • Nutrient Fortified
  • Sugar Free
  • Targeting new products and new, focused demographics.
 

New Products 

Through our partnership with AVEBE, we are able to offer a number of products that possess qualities ideal for the confections application.  Great for chewy confections, AMYLOGUM EST gives off a chewy, elastic texture and is the perfect replacement to Gum Arabic in fruit chews.  If you are looking to replace gelatin, we have the solution.  PERFECTAGEL MPT provides clarity, high gel strength and an elastic texture making it an excellent replacement to gelatin in gummy candy.   Another outstanding option to replace gelatin is PERFECTAMYL GEL MB which provides that same clarity with a short texture.

 

Meet Us At

Upcoming Trade Shows: 

IFT - July 18 - 20 Chicago, IL
 
AACC - October 24 - 27 Savannah, GA

 

 
Confections
Trying to re-energize or develop new sugar confections to gain market share? The possibilities are limitless with the range of different sugar confections and forms. Specialty starches offer unique texture solutions to your products from an elastic-gelatin-like to a soft-chewy texture.  Ingredient cost and supply are a large concern for confection manufacturers and National Starch can help with a line of specialty starches to help you achieve formulations that are gelatin- and gum Arabic-free.

 

Products & Services 

Here are just a few of the ideas we have in store for you. PERFECTAGEL™ MPT is an excellent specialty starch that will replace gelatin in jelly and gummy candies.  The rapid gelling HI-SET®, SUPERSET® and ULTRA-SET® series enable candy producers to increase production and yield.   NU MOULD™ moulding starch can be used to create resilient and uniform moulds which allow for fast efficient depositing during the candy making process. The technologists at National Starch are available to aid in all your formulation challenges.   

  • Range of texturizing solutions from soft/ jelly-like to firm
  • Replacement of gum arabic in panning applications with the CRYSTAL TEX® series of dextrins that form clear, solution-stable films
  • Clear and elastic gelatin-like textures in gummy and jelly candies via specialty potato starches, such as PERFECTAGEL MPT, and PERFECTAGEL 707 
  • One-piece specialty starches like SUPERSET LV, ULTRA-SET LT, and the HI-SET series that reduce stoving times in starch moulded confections
  • Range of starches that provide novel textures, such as TEXTRA® and PURITY® GUM 539 in chewy candies
  • Moulding and dusting starches for jelly candy such – NU MOULD and DRY-FLO® starches

 

Applications

  • Jelly and gummy candy
  • Caramels
  • Chocolate
  • Marshmallows and aerated confections
  • Panning films and coatings
  • Chewy candy (toffee) 

 

Challenges 
  • Loss/degradation of texture and eating quality over shelf life
  • Development of high-quality, reduced-sugar confections
  • Achieving elastic gelatin-like textures
  • Reducing stoving times to increase production efficiency
  • Glossy and resilient films that resist cracking in panned applications