| Your application > Confectionery |
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 Confectionery
is a general term that covers a wide range of sweet and/or sour products
mainly associated with leisure and relaxation. These products have consistently
been selling better and better as people have got more leisure time and
have money to spend on such things. As a result of this trend, consumers
are asking for even more products with many different textures. Modified
starch can be invaluable in helping you satisfy these demands.You can choose from a large selection of starches that are tailor-made for the confectionery industry. The one common feature of all these starches is that they are thin-boiling, which means that their viscosity is low when hot. This makes it possible to use them in high concentrations. Modified starches can add their very own texture to your products, but you can also use them to replace gelatine and gum arabic, either fully or in part. The starch you need depends on the texture you expect in your product. Do you want a product that is soft, hard, elastic, or perhaps even chewy? The starch you choose also depends on the manufacturing equipment available to you, whether you use an open or closed process, and whether you produce in batches or on a continuous basis. We have spent many years compiling considerable know-how about the intricacies of confectionery products and we would like to share this know-how with you and to help you in your efforts to work with both new and existing products. All you have to do is ask – and we will do everything we can to help. |
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