New starch mix solves texture problems in winegum production

Cargill introduced a newly developed texturizing solution that will enable confectionery manufacturers to achieve optimal texture and transparency while reducing drying time by up to 50 % for their gelatin-free winegum applications. The new Cargill product – C*Clearset® 35426 – is a blend of specialty starches for gelatin-free sugar confectionery applications with outstanding functionality. It…