Starch and starch derivatives manufacturer Cerestar, recently taken over by US agri-business Cargill, said this week that it has developed a new gelatine replacement, targeting a market currently undergoing growth due to consumer fears over animal derivatives.
The new product, C*ProGel 21110, is a modified wheat gluten that can replace gelatine in chewy confectionery products.
In a statement this week, Cerestar Food and Pharma Specialities suggests that gelatine is difficultto recreate as it has very specific properties, which are difficult to match. These properties include low elasticity, good waterdispersibility, optimal body and mouthfeel, bland taste, texture andaeration.
According to Cerestar, C*ProGel provides all of the necessary properties for chewy confectionery production, with the benefit of being a wheat based product. It is used in combination with a low DE maltodextrin (C*DryMD 01904), which acts as the texturising and bodyfying agent.
F Van der Schueren of Cerestar Food and Pharma Specialities, commented: "Consumers are becoming more aware of what they are eating and manufacturerswant to respond to this demand.
The manufacture of confectionery products has relied on traditional ingredients such as gelatine for a long time andwe are proud to be able to offer a substitute in the form of C*ProGel."