All industries
Confectionery and jellies
High solids, fast depositing, a firm set
Why native starch is not enough
Native starch builds high viscosity in the cooker, which makes pumping and depositing at high solids all but impossible. Adding water to bring the viscosity down lengthens drying in the mogul and leaves a soft gel. Acid hydrolysis unties that knot: shorter chains mean low hot viscosity, while enough structure remains to set a firm, clean-cutting gel.
Stresses the starch must survive
Over 75 per cent solids in the cooker
Pumping and depositing at high temperature
Days of drying in the starch mogul
Food acids added for flavour
Grades commonly used here
The final choice depends on your formulation and process. Register your consumption profile for a closer look.