The U.S. concern Cargill introduces a newly developed texturizing solution that will enable European confectionery manufacturers to achieve optimal texture and transparency while reducing drying time by up to 50 % for their gelatin-free winegum applications. The new unique blend of starches enhances Cargill’s industry-leading portfolio of confectionery texturizing solutions.

The new product - C*Clearset 35426 - is a unique blend of specialty starches for gelatin-free sugar confectionery applications with outstanding functionality. It offers a softer texture with excellent flavour release, optimal transparency and facilitates up to 50 % reduction in drying time compared to a single starch base. This introduction boosts the variety of possibilities to design nutritious, convenient and tasty foods to satisfy consumers.