Confectionery
Implementing modified tapioca starch solutions in confectionery applications presents a challenge in achieving desirable texture, stability, and extended shelf life. Innovative approaches must ensure products remain consistent and high-quality, meeting consumer demands for natural ingredients and transparency.
Benefits
.jpg)
Modified starches can improve the clarity and appearance of confectionery products, resulting in a more visually appealing final product. This is particularly beneficial for candies and jellies where transparency is desired.
Improved Clarity & Appearance
Modified starches enhance the texture and consistency of confectionery products, providing desirable chewiness or firmness. This results in a more enjoyable eating experience and consistent product quality.
Improved Texture & Consistency
Modified starches help improve the shelf life of confectionery products by reducing moisture migration and preventing crystallization. This maintains the product’s freshness and extends its shelf life, ensuring it remains appealing to consumers.
Enhanced Shelf Life Stability
Modified starches offer excellent resistance to heat and mechanical processes, making them ideal for confectionery items that require cooking, baking, or extrusion. This ensures the product maintains its desired properties throughout production.
Heat & Process Tolerance
Modified starches help reduce stickiness during the moulding process, making it easier to handle and shape confectionery products. This results in better-defined shapes and smoother production processes.
Reduced Stickiness in Moulding
Applications
Confectionery
Chocolate
Our BENESTARCH A11 modified tapioca starch solution enhances the texture, glossy and stability of chocolate, providing a smooth, creamy consistency. It helps maintain the chocolate's shape and prevents separation during production, ensuring a high-quality product.
Confectionery
Candy
In candy production, our BENETEX Series starch improves clarity and texture. It ensures a consistent and appealing finish, enhancing both the appearance and mouthfeel of hard and soft candies.
Confectionery
Gummy Candy
For gummy candy, our BENETEX Series modified tapioca starch solution ensures a perfect chewy texture and excellent elasticity. It provides consistent gelling properties, making gummies that are enjoyable to eat and have a longer shelf life.
Confectionery
Marshmallow
BENEGEL 345 modified tapioca starch solution enhances the texture and stability of marshmallows, providing a light, fluffy consistency. It ensures a smooth, uniform finish, improving the mouthfeel and overall quality of the marshmallows.
Confectionery
Moulding Starch
BENETEX 36 modified tapioca starch is ideal for moulding applications, offering superior release properties and precise moulding. It ensures a smooth surface and detailed shapes, enhancing the quality and appearance of molded confectionery products.
