Gums and jellies

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.

Pressure from price fluctuations

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.

From challenge to opportunity

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%.

Texture of your choice

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.

This website uses cookies to remember your settings and for statistics. This information is shared with third parties.
Read more about cookies