Jellies & Gums
Gelatin Replacement & Plant-based
Starches are well established in jellies and gums, where standard gelling starches are commonly used to partially replace expensive gelatin. With the growing demand for plant-based confectionery, there is increasing interest in starch solutions that enable fully gelatin-free products.
In addition to standard gelling starches such as Emox® C 70 S and Emes® KSA 1502, Emsland Group offers Emden® ET 15, Emden® ET 50, and Emjel® LC 15 to support the development of plant-based gums and jellies.
The Emden® ET starches are thermostable and do not melt up to 80 °C, unlike gelatin, which melts at around 40 °C — an important advantage for warm climates and summer conditions. Emjel® LC 15 complements this portfolio with excellent gelling performance at reduced cooking temperatures, enabling energy-efficient processing while delivering reliable texture.
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Chews & Marshmallows
Gelatin Replacement & Plant-based
Also in this confectionery category, gelatin replacement is on the top of mind of producers.
Emden® ET 15 can be used to partially replace gelatin in chewable confectionery and marshmallows. In combination with functional vegetable proteins, plant-based products can be obtained.
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Extruded Confectionery
Gluten-free & Plant-Based Solutions
One of the main challenges in extruded confectionery is the development of allergen-free products. Wheat flour is often used in these applications, resulting in a short texture, reduced clarity, and a grainy off-taste.
Emsland Group offers Empure® ES 300 and Emden® ET 15 for the development of gluten-free extruded confectionery. Based on potato and pea, these ingredients deliver excellent texture, clarity, and flavor, enabling high-quality gluten-free extruded products.
For sugar paste fillings in extruded confectionery, gelatin is often used as glue for the filling. Emjel® LC 15 is a cold water functional starch that is an excellent replacer of gelatin in sugar paste filling. It provides fillings that are easy to produce and process and remain stable for prolonged time.
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Coated Confectionery
Production Speed
A typical example for coated confectionery is the Jelly Bean. Jelly Beans are characterized by a short bite and are commonly produced with gelling starches. These starches need to be fast-gelling in order to speed up production and save energy costs of drying time.
Emden® ESH 15 is a fast gelling modified pea starch. It gives a very fast set and an excellent short texture.
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