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Pectin combined with starch in gummy confectionery − A flexible system for individual textures

Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures with optimised properties: reduced stickiness, good release of flavour as well as a chewy texture. Added to this are technological or process-related benefits compared to the use of starch on its own.

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