Solve Shelf-life and Textural Challenges
Confectionary
Sweeteners, starches and fibers do find their application in a broad range of confectionary. First consumers are seeking reduced sugar and added nutrition withour loosing taste and texture. Second shelf-life prolongation under different temperature and humidity conditions wihtout side effects, like stickyness of hard candies, appearance of products, etc. is a big topic.
Your Checklist
Explore our checklist to get application support from our experts.
Improve your confectionary with these distinctive ingredients
Starches are versatile in confectionery, acting as thickeners and gelling agents in products like gummies and marshmallows. They help create smooth textures and maintain the desired consistency, improving the overall mouthfeel. Additionally, starches control moisture, extending shelf life and enhancing product stability..
Sweeteners not only provide sweetness but also play a vital role in controlling texture and crystallization, ensuring smoothness in caramels and toffees. They influence the softness and chewiness of candies, contributing to a pleasurable eating experience. Their functionality supports the creation of confectionery that maintains its quality even under varying conditions.
Glycerin acts as a humectant, keeping candies soft and preventing them from drying out over time. Lecithin improves the emulsification process, ensuring even blending of fats and liquids in chocolates and fillings. Together, they enhance texture, stability, and the overall quality of confectionery.
Dairy powders add creaminess and contribute to the indulgent flavors expected in confectionery products. They play a significant role in caramelization, providing richness and depth to candies like fudge. Their protein and fat content also boost the nutritional value of treats.