Confectionery & Snack Food Series

Functions as gelling agent and texture modifier in gummies  

Balances moisture content, prevents product cracking, ensures smooth surface and intact shape  

Excellent permeability and film-forming properties; compatible with salts and flavoring substances  

Low hygroscopicity; forms transparent and glossy coating  

Creates porous, loose structure for crisp texture and good expansion  

Provides excellent elasticity with pleasant chewiness (Q texture), eliminates grittiness and stickiness  

Enables cold-water dough preparation for convenient processing in expanded snacks