About Jellies and Wine Gums Formulation
Technical Troubleshooting

About Jellies and Wine Gums Formulation

  • Thin-boiling starches have been through a process step consisting in a smooth acid hydrolysis of the granular, thus decreasing hot paste viscosity (low hot viscosity at high concentration). They are also described as cook-up starches.
  • The higher the fluidification level is, the softer the final texture is (for same botanical origin).
  • Native starches will develop too much viscosity at high concentration. You would thus expect tailing during depositing. They generally show less stability of texture over time compared to stabilized starches.