Texturising solution for wine gums

Cargill has introduced C*Clearset 35426, a blend of speciality starches for gelatin-free sugar confectionery applications with outstanding functionality.

It promises a softer texture with excellent flavour release, optimal transparency and facilitates up to 50% reduction in drying time compared to a single starch base.

“When it comes to taste perception, texture is key. In Europe, gummy and jelly product launches with a texture related claim have doubled in the past five years”, says Laura Goodbrand, EMEA starch product manager for Cargill Starches, Sweeteners & Texturisers. “Not only are we seeing a change in consumer preference for softer and more transparent sweets, but we expect a rise in demand for gelatin-free products.”

C*Clearset 35426 starch was developed by Cargill’s technical experts to improve the processing of gelatin-free, starch based wine gums without compromising on taste.