Technical / White Paper

Pectin combined with starch in gummy confectionery - A flexible system for individual textures

Format: PDF file | Document type: Technical / White Paper

Pectin combined with starch in gummy confectionery - A flexible system for individual textures

Related categories: Carbohydrates and fibres (sugar, starches), Emulsifiers, stabilisers, hydrocolloids, Sweeteners (intense, bulk, polyols)

Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures with optimised properties: reduced stickiness, good release of flavor as well as a chewy texture. Added to this are technological or process-related benefits.

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