Confectionery
Starch is used in confectionery products as a thickener, carrier and gelling agent. It also has moulding properties, which prove valuable in the manufacture of gum and jelly products. Glucose is used as a sweetener in confectionery, but also helps to control crystallisation and improve the texture of the product.
- Unimalt 52
- Standard 43
- Standard 44
- Confectioners Blend
- High Angle
- Unidri 20
- Dridex 9
- Dridex 30
- Dextrose monohydrate
- Styclor 60
- Amyral Yellow Food Starch
- Amyral White Food Starch
- Moulding Starch
- Oiled Moulding Starch
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