Enhances mouthfeel for creamy consistency
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Confectionery
Explore the innovative world of tapioca starch solutions in confectionery applications! Its unique textural properties enhance the mouthfeel of confectioneries, providing a smooth and satisfying experience. Ideal for gelling and thickening, tapioca starch helps in achieving the perfect consistency in jellies, gummies, and fillings. Its neutral flavor ensures the true taste of confectionery delights shines through. Embrace tapioca starch for confectionery innovation and elevate your sweet creations to new heights!
Solutions
Texture Improvement
Modified starch solutions can be used to adjust the texture of confectionery products such as gummies, marshmallows, and jellies. They help achieve the desired softness, chewiness, or firmness.
Fat Reduction
In low-fat or fat-free confectionery formulations, modified starch
solutions can mimic the mouthfeel and texture of fats, providing a creamy and indulgent sensory experience without the added fat content.
Shelf-life Extension
Modified starches help extend the shelf life of confectionery products by improving their stability against moisture migration, texture degradation, and microbial spoilage.
Product & Application
Confectionery Products
Gummy and Candies
Chocolate
Moulding Starch
Chocolate
Our GENESYS T330 acts as a solid replacer and stabilizer for your chocolate. This modified starch solution does not only provide a glossy and smooth appearance but also retards meltdown, allowing you to deliver your chocolate in its finest condition.
Using EMULTOR 900 creates a perfect emulsifier for your chocolate spread. It enhances mouthfeel and prevent oil separation, giving smooth and shiny texture that will sure impress your consumers.
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Key Attributions
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Retards melt down
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Provides a shiny and glossy appearance
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Improves mouthfeel
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Provides smoother textures
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Functions as an emulsifier