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9 March 2005   KMC Gelamyl series for confectionery
Gelamyl has been developed primarily for use in the confectionery industry, especially for jellies, wine/fruit gums, and licorice pastilles.

The Gelamyl starches have been developed to give a low viscosity during processing, even when used in high dosages.

Gelamyl can also handle the very heavy mechanical stress and high temperatures that the products are exposed to during production.

This offers a number of benefits compared to native potato starch:
  • Can be utilized in a higher concentration.
  • Increased ability to bind water and form a gel.
  • Increased flexibility in texture and consistency.
  • Increased stability and clarity of the solutions.
The KMC Gelamyl series gives the possibility to create different textures in standard recipes:



 
 Product   Typical dorsage     Texture profile
 Gelamyl 120   12%     Soft, Less sticky
 Gelamyl 125   12%     Cohesive, Less sticky
 Gelamyl 140SH   12%     Gummy texture, Clear bite, Less sticky
 Gelamyl 140SAV   12%     Elastic, Soft, Transparent
 Gelamyl 140SAV
 Gelatine 200 bloom		   7%
3%		     Clear bite, Nice melting profile
 Gelamyl 308   18%     Firm, Transparent



 

The textures can change depending on the process parameters such as equipment, drying time, pH, %SS, and other added ingredients.

To obtain more textures and properties the starches can be combined with other hydrocolloids such as pectin, gelatine, etc.

If the standard products in the Gelamyl series do not meet your requirements KMC's R&D department is always at your disposal for the development of new customized products.

KMC Gelamyl series includes the following standard products:
Gelamyl 120, Gelamyl 125, Gelamyl 140SH, Gelamyl 140 SAV, Gelamyl 200, Gelamyl 308, Gelamyl 3501, Gelamyl 3503, Gelamyl 4503 and Gelamyl 400.

See also:
Products & know-how > Your application > Food > Contectionery
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