Cargill Texturizing Solution Can Cut Winegum Production Time by 50%

March 10th 2017

Cargill Texturizing Solution can cut winegum production time by 50%.

Cargill has introduced a newly developed texturizing solution that will enable European confectionery manufacturers to achieve optimal texture and transparency while reducing drying time by up to 50 percent for their gelatin-free winegum applications.

The new Cargill product – C*Clearset 35426 – is a unique blend of specialty starches for gelatin free sugar confectionery applications with outstanding functionality. It offers a softer texture with excellent flavor release, optimal transparency and facilitates up to 50 percent reduction in drying time compared to a single starch base. This introduction boosts the variety of possibilities to design nutritious, convenient and tasty foods to satisfy consumers.

“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 & Texturizers.

“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 (Innova Market Insights, 2017). The appeal for vegan products is expanding across all categories beyond those who avoid animal products for ethical reasons. To cater to the need of this growing consumer base, gelatin use in gummies and jellies is being progressively phased out, with ‘gelatin-free’ increasingly highlighted on product packaging.”

C*Clearset 35426 starch was developed by Cargill’s technical experts to improve the processing of gelatinfree, starch-based winegums without compromising on taste. Offering up to 50 percent reduction in drying time without the need for additional capex investment, it enables increased output with a higher top-line growth. “During research, specific specialty starch products were identified as containing properties that would enhance confectionery applications,” says Jan Delobel, senior confectionery application specialist. “Extensive application testing in our pilot process facility provided a deeper understanding of the challenges faced by our customers and enabled C*Clearset 35426 starch to be tailored, in partnership, to their process flow”.

With extensive application knowledge, state-of-the-art technology and a broad portfolio, customers can benefit from a comprehensive range of products to suit their texturizing needs.

“We understand that one size doesn’t necessarily fit all”, says Lionel Gilet, EMEA technical support manager for Cargill Starches, Sweeteners & Texturizers. “Consumers’ texture preference can vary widely, influenced by factors such as age and mouth behavior. Our industry-leading portfolio of texturizing solutions ensures we deliver a complete texture choice for our customers. C*Clearset 35426 starch is the latest addition to our confectionery starch portfolio which also includes; pectin with the Unipectine PG series, and carrageenans with the Satiagel PG series.”

C*Clearset 35426, is part of Cargill’s industry-leading portfolio of texturizers and emulsifiers which includes a vast range of starches, lecithins, seaweeds, fruit extracts and sugar fermentation solutions. Coupled with our global technical and research and development skills, we help our customers to design nutritious, convenient and tasty foods to satisfy consumers.

 

Source: https://www.cargill.com/news/press-releases

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