Ingredients for confectionery
Product description
Confectionery is one of the broadest areas of Interstarch products use.
Natural sugar substitutes such as glucose, maltose, and glucose-fructose syrups add sweetness to confectionery products, protect from drying, work as an anti-crystallizer, and improve the texture. Also, many confectionery product recipes contain corn oil, which is a more useful substitute for animal fats.
Native and modified starches, obtained as a result of processing corn or wheat, are used as thickeners, stabilizers, affect the texture, flavor characteristics, conditions and shelf life of confectionery products.
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Natural sugar substitutes such as glucose, maltose, and glucose-fructose syrups add sweetness to confectionery products, protect from drying, work as an anti-crystallizer, and improve the texture. Also, many confectionery product recipes contain corn oil, which is a more useful substitute for animal fats.
Native and modified starches, obtained as a result of processing corn or wheat, are used as thickeners, stabilizers, affect the texture, flavor characteristics, conditions and shelf life of confectionery products.
Specifications
| Categories | Additives incl. Flavourings & ColoursEmulsifiers, Stabilisers, Thickeners; Carbohydrates, Sugars | SugarsFructose; Additives incl. Flavourings & Colours | SweetenersOther Sweeteners; Carbohydrates, Sugars | Oligo- and polysaccharidesStarches |
|---|---|
| Certifications | Halal; Health & Safety; Kosher |
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Ingredients for confectionery
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