Gums and jellies traditionally rely on gelatine as the gelling agent. But deliveries can be unreliable and prices often fluctuate – usually upwards.
Gelamyl potato starches from KMC are the ideal alternative – with no worries about supply bottlenecks or price bumps.
Gums and jellies are manufactured in a multitude of forms, all over the world. Most are basically a soft-boiled product made from water, sugar and a gelling agent. That gelling agent is usually – and traditionally – gelatine.
Unfortunately, it can sometimes be hard to source reliable supplies of gelatine and prices tend to fluctuate unexpectedly – usually upwards. This increases your manufacturing costs for any products consisting of gums and jellies.
Highly refined Gelamyl potato starches from KMC are the ideal alternative – with none of the worries about supply bottlenecks or unexpected price bumps.
The Gelamyl range gives you easy access to a wide variety of different textures for a broad spectrum of confectionery products.
And reformulating your recipe to include Gelamyl as a gelling agent can bring you cost savings of as much as 50%.
KMC Gelamyl solutions also give you lots of new opportunities for customising and improving the texture of your gum and jelly-type confectionery products.
Our Gelamyl ingredients portfolio gives you virtually free rein, from soft to hard and from brittle to elastic.