Achieve just-right texture and reduce drying times with our wide range of gelling agents.
HARD GUMS
LOZENGES
COUGH DROPS
+ TABLETS
Get firm but pliable texture, high solubility and excellent compressibility at lower cost with proven gelling and binding agents.
PAN-COATED SWEETS
Create uniform, transparent, high-gloss films and reduce costs when you replace gum arabic with starch-based adhesion and coating agents.
CHEWY CANDIES TOFFEES
NOUGATS + CARAMELS
Replace costly milk solids and hydrocolloids and get high clarity, fast meltaway and better shape retention with the right texturizing agent from Ingredion.
MARSHMALLOWS
Preserve shapes, maintain softness and moisture, and increase shelf life stability with innovative texturizers and processing aids.
LICORICE FUDGE +
SYRUPS
Replace wheat flour in licorice for more resilience during cooking
Achieve body and smooth, short, creamy texture in fudge
Get high viscosity and suspension capability without heating in syrups
... all with innovative texturizing agents from Ingredion.
STARCH-MOULDED + DUSTED
CONFECTIONERY
Create well-defined, resilient impressions with moisture-absorbing moulding starch, and prevent sticking in dusted confectionery with specialty dusting starches, including clean label options.