THINGUM® Starches offer low heat viscosity and can be used to develop specific textures in confectionery products, such as gum sweets and jellies. THINGUM® Starch is available with different fluidity profiles – for soft or hard bites, or long or short textures in the mouth. Its higher degree of thinning means gums can be deposited at higher solids, decreasing drying time when compared to other starches. The THINGUM® Starch range offers varying viscosity and gel firmness, and helps with providing stability when used in reduced-sugar products.
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