Functional ingredients that determine consistency, elasticity and shelf life of the finished product.
Gelling agents for gums and jellies, emulsifiers for soft candies, thickeners for viscosity control and stabilizers to maintain freshness over time.
Ingredients for confectionery are available in powders, flakes and liquids to integrate into different processing stages. Powders disperse in dry mixtures, liquids in syrups and solutions, flakes in hot masses.
Each type is formulated to ensure ease of dosing and optimal storage.
Available in different concentrations to adapt to specific recipes and production volumes.
Each functional ingredient works in synergy with flavorings and colorants to ensure the final result.
Selection depends on the type of confectionery: gelling agents for elastic texture, emulsifiers for uniform fat distribution, stabilizers for extended shelf life.
Gelatin in sheets and powder, pectins, agar agar for gums and jellies with different consistencies
Gum arabic, xanthan gum, modified starches for viscosity control in syrups
Lecithins and mono- and diglycerides to optimize fat incorporation in caramels and toffees
Glycerol and specific compounds to maintain moisture and prevent sugar crystallization
Sorbic acid, potassium sorbate to extend shelf life without altering flavor and color
Citric acid, malic acid to regulate taste in hard candies and fruit gums
Maltitol, sorbitol, isomalt for sugar-free and reduced-calorie formulations
Gelling agents for texture from soft to firm, with controlled elasticity
Emulsifiers to integrate butter and fats without separation
Acidulants to balance sweetness and provide freshness
Thickeners and binders for cohesion and compression resistance
Gum arabic for polishing and final shine
Alternative sweeteners with comparable sweetening power and texture
Since 1946 we have been developing flavorings with selected raw materials and certified quality control.
Complete traceability, documentation for every product and dedicated technical support.
