The proper combination of selected starches allows gelatin-free wine gums an optimum elasticity, getting closer to gelatin-type jellies.
Amylose-type starch will form a cohesive, strong gel, firm, short cut; while amylopectin gel will be egg-like, more viscous, glairy, soft and elastic.
CLEARGUM® MB, CB, WB (respectively, maize, waxy maize and wheat starch) can be labeled as "starch" in the EU.
The first letter stands for the botanic origin of the starch (P=Potato, B=Wheat [Blé in French], M=Maize, L=Pea [lentil]); and the second letter shows the type of stabilization. For example here, G is for by acetylation E1420, E1422 (+ fluidified).
Glucose syrup with high Dextrose Equivalent: there is no interference with jellification. On top, a high DE glucose syrup will give more sweetness to the end product. Glucose syrup with low Dextrose Equivalent can bring firmness; it could disturb the hydrocolloids' network.
Fructose is very hygroscopic; it brings a yellow color and will participate in the Maillard reaction (browning in presence of reducing sugars and proteins). Fructose can be present in the recipe as a consequence of inversion: saccharose hydrolyse. Eventually, it will slow down the drying in the stoves.
Some glucose syrups have a part of fructose. This brings more sweetness to the candy. A right balance must be achieved to avoid the browning, etc.
The mix will bring better stability thanks to combined advantages: fluidity and stability.