Cargill introduces winegum texturizer

15 Mar 2017

Cargill has introduced a texturizing solution that it says will enable European confectionery manufacturers to achieve optimal texture and transparency and reduce drying time by up to 50% for their gelatin-free winegum applications.

Cargill introduces winegum texturizer

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

The new Cargill product - C*Clearset 35426 - is described as a unique blend of specialty starches for gelatin-free sugar confectionery applications with outstanding functionality. It is said to offer a softer texture with excellent flavour release, optimal transparency and facilitates up to 50% reduction in drying time compared to a single starch base. This introduction, says the company, 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,” said Laura Goodbrand, EMEA starch product manager for Cargill Starches, Sweeteners & Texturizers.

Industry forecasts indicate the demand for gums and jellies will continue to grow in Europe, with the Middle East and Africa being the fastest growing region (Euromonitor, 2017).

“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),” said Goodbrand. “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.”

“During research, specific specialty starch products were identified as containing properties that would enhance confectionery applications,” said 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”.

“We understand that one size doesn’t necessarily fit all”, said 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 behaviour. 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 portfolio of texturizers and emulsifiers which includes a range of starches, lecithins, seaweeds, fruit extracts and sugar fermentation solutions.