Products

Marshmallow stabilizer

Marshmallow stabilizer is a functional ingredient or blend which enhances the texture & structure of marshmallows. It helps maintain the stability of the aerated foam, preventing collapse, moisture loss or stickiness. We offer 1OO% vegan solutions for confectionery marshmallows. It provides high heat stability without shrinkage and dryness over time and fast setting to reduce the aging process. It gives an elastic, fine-grained and smooth textured marshmallow.

Functions
Foam Stabilization: Prevents the whipped mixture from deflating.
Gel Structure Enhancement: Improves firmness while maintaining a soft, chewy texture.
Moisture Control: Reduces syneresis (water separation) and prevents drying out or becoming sticky.
Improved Mouthfeel: Creates a smooth and uniform consistency.

Packing

Bulk25kg corrugated carton

Applications

CONFECTIONERY

Vegan alternatives to gelatin in making delicious mouth-watering confectioneries.

Agar Agar

Agar is extracted from red seaweed of the class Rhodophyceae via polymerization of galactose. Our products are available in both strips and powdered form. Both give exceptional results when used for confectioneries such as jelly candies, gummies, vegan marshmallows etc.

Carrageenan

Carrageenan is one of the most cost-effective vegan hydrocolloids that gives the perfect texture to various confectionery items. With our high-quality Carrageenan products you can be assured to use safe products into your recipes.

It is ideal for making hard & soft chewy gummy bears, jujubes, candies, water dessert jellies and much more.

Pectin

Pectin is frequently used in the production of gummy candies. It helps create the chewy and gummy texture that many people enjoy. When making candies with pectin, it’s important to follow a specific recipe as the amount of pectin, along with other ingredients such as sugar and acids, can affect the final texture and flavour of the candy. Additionally, the type of pectin used, whether high-methoxyl or low-methoxyl pectin, can also impact the gelling properties of the candy.