Clarity and workability
Clear solutions · Binding and film forming · Body and gloss
Confectionery
In confectionery, starch and glucose syrup control clarity, workability, crystallisation and moisture.
What you need to solve
Crystallisation control
Controls sugar crystallisation
Moisture control
Moisture retention
Product comparison
| Product | Modification | Raw material | E number | Key functions | Applications | Inquiry |
|---|---|---|---|---|---|---|
| Solvarin 1211Oxidised potato starch for food | Oxidised | Potato | E 1404 | Clear solutions, Binding and film forming | Confectionery | |
| Glucose syrupHydrolysed wheat or potato starch | Hydrolysed | · | · | Sweetness, Controls sugar crystallisation, Moisture retention | Confectionery |
- Solvarin 1211Oxidised potato starch for foodE 1404
- Type
- Oxidised
- Base
- Potato
- Functions
- Clear solutions, Binding and film forming
- Glucose syrupHydrolysed wheat or potato starch
- Type
- Hydrolysed
- Functions
- Sweetness, Controls sugar crystallisation, Moisture retention
Find the right product
- 1Sector
- 2What you need
- 3Recommendation
Confectionery
What do you need to improve or solve?
Not sure which product to choose?
Tell us about your application. Our technical team will recommend a suitable starch and prepare a sample to trial.