Confectionery
APPLICATIONS
Confectionery
Vegan, gelatin-free jelly candies…
We collected citrus peels and crafted pectin for you in southern Italy. All we want is candies that are just right—firm in appearance, yet soft as can be once they meet your mouth. And they set precisely when they’re supposed to on the production line. It took a lot of work, but we nailed it. Soft candy makers know exactly what we mean, and nobody understands their challenges better than a Pektin Eksper. Achieving the lowest dosage at the right Brix, pH, and temperature is only possible with our recipes perfected over years.
Sour flavors are quite the trend in candies and gums lately. Young people want that lip-puckering sourness. So, let’s coat them in acid! But will these sour-coated candies stay intact when exposed to air? Even if you mix them with granulated sugar, it doesn’t help—sticking and moisture are a big hassle. Thankfully, we have encapsulated acids coated with oil. Choose your favorite—malic acid or citric acid.
For moms struggling to get their kids to take vitamins, minerals, fish oils, etc., you, the confectionery producer, are their hero! But you also know that, for example, vitamin C can only handle up to 65°C. Worried about which pectin can gel at such a low temperature? We heard you. Our solution is ready, don’t worry. Our low-temperature-gelling pectin is always on standby.
We love vibrant colors, that shiny, gum-like white appearance that’s in demand for gums, candies, and gels. All our preparations are complete for a healthy, natural titanium dioxide
alternative. Just ask.
Strawberry, grape, blackberry jellies…
We gathered seaweed from the seas of Indonesia to create agar-agar and carrageenan for you to support your products’ shape and consistency. Whether it’s a jelly in the middle of a cookie, a cake filling, or in the hands of happy kids—remaining stable, stretchy-free, firm, and short-structured, in other words, a jelly with character. Just say the word if you need a recipe that stands the test of time.