In the production of vegetarian and vegan gum confectionery, the combination of starch with pectin offers you an interesting alternative with many advantages over purely starch-based gum
✓ Shorter moulding time
✓ Less stickiness
✓ Better flavour release
✓ Increased throughput
✓ Earlier achievement of product firmness
✓ Reduced energy and storage costs
You can save up to 5% starch and replace it with just 1.1% pectin without losing any of the essential texture properties.
Decisive advantages are added: the use of pectin leads to a less sticky texture (Fig. 1). The change in product firmness over time is significantly reduced (Fig. 2). There are no significant changes in the process.
Advice on pectins and their applications
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