BS Specialty - Click here to discover our premix solutions.
Markets
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.
Chocolate
Our REVATION GS 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 REMULTOR 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.
Key Attributes
Retards melt down
Provides a shiny and glossy appearance
Improves mouthfeel
Provides smoother textures
Functions as an emulsifier